Shallots
Shallots probably originated in Asia, travelling from there to India and the eastern Mediterranean. The name “shallot” comes from Ashkelon, a city of ancient Israel, where people in classical Greek times believed the vegetable originated. The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavour. Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the same way as garlic. They tend to be more expensive than onions, especially in the United States, but they can usually be saved for at least 6 months. Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine.
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