SHALLOT

$46.00

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  • 1 lb bag x 40
  • Shallot aka "Pink Shallot", "Jersey Shallot", "Hong-Cong-Tou", "红葱头", "紅蔥頭"
  • Shallots look like small onions with an oval or elongated shape depending on the variety. They can vary in color from golden brown to purplish-red papery skin. Shallot flesh is generally off-white with purple-tinged. Shallots have a delicate and sweet flavor with a hint of sharpness similar to onions. Common application includes caramelized shallot and fried shallot. Shallot is available year-round.
Handling Tip
Selection
  • Shallot is firm and heavy for its size with no signs of soft spots, shriveling, or mold.
  • No signs of sprouting, which indicate old shallot.
Storage
  • Shallot should be stored at 32°F - 36°F (0°C - 2°C) with a relative humidity of sixty to seventy percent and no mist.
  • The typical shelf life is up to six months. Low temperature and low humidity are key to extending shelf life. High humidity leads to mold growth and decay.
  • Shallot is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Shallot produces a low level of ethylene.
  • Shallot is not sensitive to chilling injury but is susceptible to freezing injury at storage below 31°F (-0.5°C). Freezing injury symptoms include a water-soaked appearance and texture softening.