Shallot grows in the ground, but instead of one shallot coming from one seed. This plant grows like garlic does and that is in a cluster of offsets. The taste of a shallot has been described as being sweeter than a mild onion and the shallot has a slight apple flavor mingled with the onion taste. Shallots have been proved to be milder on the digestive systems as well as the breath of the person eating them.
The shallot that is common in the United States is a brown colored shallot and another type of shallots is available in the rest of the world. This shallot is pink in color and is longer than the shallot from the United States. It is longer and thinner shallot also prized by most of the cooks to be used in their recipes.
This bulb vegetable originated in Central Asian and is now grown as a commercial crop all over the world. This bulb vegetable is part of the Alliaceous family and their scientific name is Allium cepa var. aggregatum. They are readily available in either spring or early summer seasons. Wet and humid conditions hamper their flavor and storage life.
The plant reaches fifty cm in height and bears one to five cloves of bulblets just underneath the ground surface. The plants will take one hundred days for the plant to get ready to be a harvest.
They are the same size as a head of garlic and have two bulbs in their papery skin. This skin and the outer layer of skin is peeled away to reveal what looks like a small onion. Finely sliced deep-fried shallots are considered to be an appetizer in Asian food and more expensive than the small onions. They are widely used in Malaysian and Thai food.
Shallots contain flavonoids called quercetin which is helpful to the body to reduce the risk of heart disease, cancer, and diabetics. They are effective against liver cancer cells and help the liver fight against toxins from the body. Shallots have saponins which prevent and kills cancer cells. Shallots are also a rich source of Vitamin A and Vitamin A is a powerful antioxidant that helps the body to get rid and prevent oral and lung cavity cancers.
A shallot is linked to fighting against stomach cancer and produces an anti-coagulant that thins out the blood and exhibits strong anti-platelet and are good for patients who suffer from heart disease, heart attack, and stroke. They can lower the blood sugar in a patient that is suffering from diabetic by preventing the degradation of the insulin and increase the metabolism of the glucose.
Shallots are also good in minerals and electrolytes such as iron, calcium, copper, potassium, and phosphorus.
Daily consume of shallots help the body in the growth of bone tissue and reduces the risk of osteoporosis by twenty percent. The shallots help the body’s skin look healthier and younger. They are available fresh, frozen, canned, pickled, powdered, and in the dehydrated form.