Shallot: meaning, definitions and examples
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shallot
[ ʃæˈlɒt ]
culinary use
Shallots are a type of bulb vegetable in the Allium family, closely related to onions and garlic. They have a mild flavor and are usually considered sweeter and less pungent than regular onions. Shallots come in clusters of bulbs and have a brown to reddish skin, with a white or purple flesh inside. They are commonly used in cooking, especially in dressings, sauces, and as a base for dishes because they offer a more nuanced flavor than regular onions.
Synonyms
green onion, scallion, spring onion.
Examples of usage
- I added shallots to the salad dressing.
- The chef sautéed shallots with mushrooms.
- Shallots are a staple in French cuisine.
Translations
Translations of the word "shallot" in other languages:
🇵🇹 chalota
🇮🇳 शालोट
🇩🇪 Schalotte
🇮🇩 bawang merah
🇺🇦 шалот
🇵🇱 szalotka
🇯🇵 エシャロット
🇫🇷 échalote
🇪🇸 chalote
🇹🇷 eşkalot
🇰🇷 샬롯
🇸🇦 شالوت
🇨🇿 šalotka
🇸🇰 šalotka
🇨🇳 小洋葱
🇸🇮 šalotka
🇮🇸 kjötsúpa
🇰🇿 шалот
🇬🇪 შალოტი
🇦🇿 şalot
🇲🇽 chalote
Etymology
The word 'shallot' comes from the Old French word 'eschalote', which has its roots in the Latin word 'caepulla', a diminutive form of 'caepa' meaning onion. The shallot is believed to have originated in Central or Southwest Asia, and it has been cultivated for thousands of years, especially in regions with a Mediterranean climate. Over time, shallots became popular in various culinary traditions across the world, particularly in French and Asian cuisines. Unlike regular onions, shallots are usually used for their sweet and delicate flavor, making them a preferred ingredient for lightly sautéed dishes and fine sauces. Their unique characteristics have contributed to their widespread use in gourmet cooking.