Editing Shallot (section)

== Uses ==
=== Culinary ===
Shallots are <!--popular with [[gourmet]]s {{citation needed|date=August 2012}}, being -->used in cooking. They may be [[pickling|pickled]]. Finely-sliced [[deep frying|deep-fried]] shallots are used as a [[condiment]] in [[Asian cuisine]], often served with [[porridge]]. Shallots taste similar to other cultivars of the common [[onion]], but have a milder flavor.<ref>{{cite web | title = Kitchen Dictionary: shallot | url = http://www.food.com/library/shallot-127 | publisher = Scripps Networks | access-date = December 4, 2013}}</ref>  Like onions, when sliced, raw shallots release substances that [[Onion#Eye irritation|irritate the human eye]], resulting in production of [[tears]].

Fresh shallots can be stored in a cool, dry area (0 to 4&nbsp;°C, 32 to 40&nbsp;°F, 60 to 70% RH) for six months or longer.<ref>{{cite web | title = Onions, Garlic, and Shallots | url = http://www.ext.vt.edu/pubs/envirohort/426-411/426-411.html | archive-url = https://web.archive.org/web/19990901193443/http://www.ext.vt.edu/pubs/envirohort/426-411/426-411.html | url-status = dead | archive-date = September 1, 1999 | publisher = Virginia Cooperative Extension | date = May 1, 2009 | access-date = March 13, 2013 }}</ref> Chopped, dried shallots are available.<ref>{{cite web | title = Shallots, Freeze Dried | url = http://www.mccormickforchefs.com/Products/Brands/McCormick-Culinary/Shallots-Freeze-Dried.aspx | publisher = McCormick & Co. Inc | date = 2011 | access-date = March 13, 2013}}</ref>

=== Europe ===
In Europe, the Pikant, Atlas, and Ed's Red types of shallots are the most common.{{citation needed|date=December 2017}}

=== Asia ===
Shallots are the traditional choice for many dishes in Sri Lankan cuisine, including [[pol sambola]], [[Lunumiris|lunu miris]] and many meat, fish and vegetable dishes.

In most [[Indian cuisine]]s, the distinction between onions and shallots is weak; larger varieties of shallot are sometimes confused with small red onions and used interchangeably. Indeed, most parts of India use the regional name for onion interchangeably with shallot (Maharashtra, for instance, where both are called ''kanda''). The southern regions of India distinguish shallots from onions in recipes more often, especially the much loved tiny varieties (about the width of a finger); these are widely used in curries and different types of ''[[sambar (dish)|sambar]]'', a [[lentil]]-based dish. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and [[papadum|papad]] on the condiments tray. They are also used{{Clarify|fresh, fried, or pickled?|date=January 2012}} as a home remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are used as one of the ingredients for making [[Momo (dumpling)|''momo'']].

In Kashmir shallots are widely used in preparation of Wazwan Kashmiri cuisine, as they add distinct flavor and prevent curry from becoming black, which is common with onions.

In [[Iranian cuisine|Iran]] shallots are used in various ways, the most common being grated shallot mixed into dense yogurt, a combination served in almost every restaurant when one orders grills or kebabs. Shallots are also used to make different types of ''torshi'' (ترشی), a sour Iranian side dish consisting of a variety of vegetables under vinegar, eaten with main dishes in small quantities. Shallot is also pickled&mdash;called ''shour'' (شور) in Persian&mdash;along with other vegetables to be served as ''torshi''.

In [[Asian cuisine#Southeast Asian cuisine|Southeast Asian cuisines]], such as those of [[Indonesian cuisine|Indonesia]], [[Vietnamese cuisine|Vietnam]], [[Thai cuisine|Thailand]], [[Cambodian cuisine|Cambodia]], [[Malaysian cuisine|Malaysia]], [[Philippine cuisine|Philippines]], [[Singapore cuisine|Singapore]] and [[Bruneian cuisine|Brunei]], both shallots and garlic are often used as elementary spices. Raw shallots can also accompany cucumbers when pickled in mild vinegar solution. They are also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called ''[[bawang goreng]]'' (fried shallots) in Indonesian, which can be bought ready-made from groceries and supermarkets. Shallots enhance the flavor of many Southeast Asian dishes, such as [[fried rice]] variants. They are also often present in noodle and slaw dishes.<ref>{{Cite web |last=Lopez-Alt |first=J. Kenji |date=May 23, 2022 |title=What Store-Bought Fried Shallots Can Do for You |url=https://www.nytimes.com/2022/05/23/dining/fried-shallots-southeast-asian-pantry.html#:~:text=Crisp%2C%20sweet%20and%20aromatic%2C%20fried,paired%20with%20eggs%20and%20rice. |access-date=January 12, 2024 |website=New York Times}}</ref> Crispy shallot chips are also used in southern Chinese cuisine. In Indonesia, shallots are sometimes pickled and added to several traditional foods; the pickles' sourness is thought to increase the appetite. In the southern [[Philippines]], shallot bulbs and leaves are used to make the popular spicy [[Maranao]] condiment called [[Palapa (condiment)|palapa]], which is used in the dish [[Piaparan]].

The tubular green leaves of the plant can also be eaten and are very similar to the leaves of spring onions and chives.