Shallot facts

Shallot is a biennial clustered, caespitose bulbous herb growing up to 63 cm tall. It is a petite member of the Allium plant family which also includes garlic, chives and onion. Shallots are native to Central or Southeast Asia, traveling from there to India and the eastern Mediterranean. Shallots are wrapped in a multiple paper-thin layers of skin ranging in colors from copper to gold or pink, tapered-shaped shallots are divided into clusters of individually wrapped segments similar to garlic except shallots generally have two to three bulbs per segment. Their violet bulbs with grey-white flesh are aromatic and savory when raw. As they cook, their flavor becomes more delicate and sweet.

Name Shallots
Scientific Name Shallots
Native Central and Eastern China
Common/English Name Baker’s Garlic, Chinese Onion, Chinese Scallion, Chinese Shallots, Japanese Scallion, Kiangsi Scallion, Kiangsi Shallot, Oriental Onion, Rakkyo, Small Angled Chives
Name in Other Languages Spanish : Chalote Chinesa
Arabic : Tum El-Khabazeen
Vietnamese : Kieu
Chinese : Cong Ying Xie
Japanese : Rakkyō
Danish : Rakkyo
Swedish : Rakkyolök
Finnish : Valkoruohosipuli
Polish : Szczypiorek chiński
Hebrew : Shum sini
Malaysia : Lokyo
Indonesia : Longkio
Czech : Česnek Rakijo
Korean : Yeom Kyo
French : Échalote Chinoise
Hungarian : Iyabasi
Portuguese : Chalota Chinesa
Thailand : Mee Yoi (Northern )
Estonian : Rakkiolauk
Plant Growth Habit Biennial clustered, caespitose bulbous herb
Growing Climate Well adapted to the temperate and subtropical conditions with full sun.
Soil Prefers well-drained, friable and moderately fertile soils such as sandy loams
Plant Size 63 cm tall
Root Adventitious roots
Bulb Shape & Size Narrowly ovoid to ellipsoid, 1–4 cm in diameter
Bulb Color White, membranous coat which is often tinged with golden brown to rose-red
Flesh Color Pulpy white with some green coloring
Weight 25 grams on average
Bulb Flavor Milder and more aromatic flavour
Taste Somewhat like onions milder and delicious
Leaf Distichous, cylindrical, hollow, 20–50 cm by 1–5 mm and 3–5 angled
Flower Campanulate, purplish with six tepals arranged in two whorls, six stamens and a pistil longer than the tepals.
Fruit Obovoid–globose, with concave nectaries covered by hoodlike projections at the base. Style exserted.
Varieties/Types
  • Gray Shallot (considered true shallot in France)
  • Dutch Yellow Shallot (strong flavor, stores well)
  • French Red Shallot (productive, spicy flavor)
Major Nutrition Vitamin B6 (Pyridoxine) 0.345 mg (26.54%)
Iron, Fe 1.2 mg (15.00%)
Carbohydrate 16.8 g (12.92%)
Manganese, Mn 0.292 mg (12.70%)
Copper, Cu 0.088 mg (9.78%)
Histidine 0.043 g (9.17%)
Vitamin C (Ascorbic acid) 8 mg (8.89%)
Phosphorus, P 60 mg (8.57%)
Valine 0.11 g (8.57%)
Vitamin B9 (Folate) 34 µg (8.50%)
Health Benefits
  • Antioxidant Activity
  • Blood Pressure
  • Helps Prevent or Treat Allergies
  • Reduce Symptoms of Rheumatoid Arthritis
  • Cholesterol and Heart Health
  • Antibacterial and Antiviral Properties
  • Improves Appetite
  • Might Help Fight Obesity
  • Beneficial for Thyroid Glands
  • Soothes Nerves
  • Circulation and Metabolism
  • Reduces PMS Symptoms
  • Diabetes Control
Calories in (100gm) 72 Kcal