The shallot (Allium cepa) is a member of the onion family. Shallots are best described as a cross between a garlic and an onion. Shallots are widely used to add unmistakable flavor as base flavorings in a dish.  Their flavor isn’t as potent as a white onion and is more like a perfect fusion of mild garlic and sweet onion. The flavor profile provides the tanginess of a sweet onion balanced with subtle yet complex garlic undertones.

Dried Shallots are popular in the baking of breads or crumbled and sprinkled almost like bacon bits over burgers.  The rich, sharp flavor adds its great flavor to chicken, fish, omelets, pasta, rice, salads, salad dressings, sauces, soups, steaks and vegetable dishes.