The shallot is a condiment in the Alliaceae family, along with garlic, leeks, chives, and onions. Its use dates back to more than 5,000 years B.C.: in the Middle Ages, it was mainly used as a vegetable, whereas today it is primarily used to flavor and enhance dishes. From beef to fish, shallots blend easily into many recipes. Moreover, their delicate, slightly sweet flavor makes them an essential ingredient in cooking.

In cooking, it adds a delicate, fragrant touch, making it ideal for sauces, salad dressings, marinades, and slow-cooked dishes. It can be used both raw and cooked, which makes it particularly versatile.

In addition, shallots are rich in antioxidants and have antibacterial and antifungal properties, which give them numerous health benefits:

• It helps lower cholesterol
• It aids digestion
• It helps prevent certain diseases, such as diabetes and certain types of cancer

Did you know?
The expression «la course à l’échalote,» which refers to a fierce competition, was once associated with the word «onion» as a euphemism for the buttocks. It thus evokes a race in which any means are fair game to overtake one’s opponent.

Origins and Quality

We carefully select our dehydrated shallots to ensure consistent quality:

• Dehydrated shallot powder: Origin—India
• Dehydrated shallot flakes: Origin: France
• Dehydrated shallots (strips and granules): India, France, China

States and Packaging

To meet the needs of professionals, our dehydrated shallots are available in several forms: powder, granules (various particle sizes), strips, or crushed.

Packaging:

• Powder: 20-kg polyethylene bag
• Semolina: 5- to 25-kg lined kraft bags or 100-g to 5-kg pouches
• Crushed: 5–25 kg kraft paper bags with lining
• Straps: lined kraft bags from 5 to 25 kg or pouches from 100 g to 5 kg