ABSTRACT
Shallot is thought to have originated in China around 2000 B.C. and travelled from there to India and eastern Mediterranean region. It was first introduced to Europeans during the 12th century. Shallot has more impressive nutritional profile than onions. Its bulb contains more sugars than other species of Allium. Shallots can be eaten raw, boiled, pickled, baked, or fried and its young outer leaves can be used like chives. The finely sliced and deep-fried shallots are used as a condiment in Asian cuisine and served with porridge. Shallot is a hardy biennial, but for bulb production, it is grown as an annual crop. It forms a cluster of offsets with a head composed of multiple cloves like garlic. Shallot can be grown over a wide range of climatic conditions, as it does not have the specific day length or temperature requirement. It is well adapted to cool mild to mild tropical climate.
