Shallots have a milder, sweeter flavor with a hint of garlic and come in brown, reddish, or gray skin. They are composed of small cloves and are favored in French and Asian cuisine. Shallots enhance the taste of dressings, vinaigrettes, sauces, and gourmet dishes. They can be sautéed, roasted, or used raw to add their unique flavor. Commonly used in sambars, rasams, chutneys, and pickles, shallots also serve well when caramelized, used in stir-fries, or roasted with meats.

Shallots have a milder, sweeter flavor with a hint of garlic and come in brown, reddish, or gray skin. They are composed of small cloves and are favored in French and Asian cuisine. Shallots enhance the taste of dressings, vinaigrettes, sauces, and gourmet dishes. They can be sautéed, roasted, or used raw to add their unique flavor. Commonly used in sambars, rasams, chutneys, and pickles, shallots also serve well when caramelized, used in stir-fries, or roasted with meats.