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The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.
The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.
Its close relatives include the garlic, leek, chive, and Chinese onion.
Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.
Shallot mainly for food with a condiment, it is rich in onion flavor, spicy pure, large sales on the table. It itself also contains antibiotics, generally eat it can improve immunity.
Produce Name |
Fresh Shallot Onion |
Size |
2-3cm 3-5cm 4-6cm |
Packing |
1LB/Bag* 40 in 40LBS Mesh Bag |
Storage Temperature |
-1°C |
Harvest Time |
Aug |
Supply Period |
All the year round |
Teach you how to "eat more"
1, chopped red onions with a knife, put the pot until fragrant, and then put the main dish fried, which will make your aroma of ingredients charming;
2, steamed fish or other ingredients with a smell of fish, you can slice red onions, put on top of the ingredients and then steamed, the fishy effect;
3, steamed meat ingredients, steamed, the oil saute chopped red onions, poured on top of the ingredients will make the food more fragrant.
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