Shallots or eschalots are long, slender, underground, fleshy stems in the Allium family of tunicate bulb vegetables. In general, they differ from the onions in being smaller, and grow in clusters of bulbs from each plant-root system. The bulbs are characteristically less pungent than that of onions and garlic, which makes them one of the favourite ingredients in cuisine across the regions.

This bulb vegetable is probably originated in the Central Asian region, and today, cultivated as a major commercial crop in all the continents. Botanically, it too like its fellow bulb and stem (leeks) vegetables belong to the Alliaceae family, in the genus, Allium. Scientific name: Allium cepa var. aggregatum.

Shallots are cool season perennials; however, they can be grown as annual crops just like onions. The quickest way to grow them is from ready-made sets, usually available from nearby nurseries. The plant reaches about 50 cm in height, and bears 1-5 cloves of bulblets just underneath the surface. It takes about 100 days when the bulbs are ready for harvesting. Mature bulbs are then cured under dry air, and stored in the same manner as onions. Like in other allium species, shallot's top greens and flower heads are also eaten in many parts of the world.

Health benefits

Overall, shallots have better nutrition profile than onions. On weight per weight basis, they have more anti-oxidants, minerals, and vitamins than onions.

They are rich source of flavonoid anti-oxidants such as quercetin, kemferfol…etc. Further, they contain sulphur anti-oxidant compounds such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. These compounds convert to allicin through enzymatic action following disruption of their cell surface while crushing, and chopping.

Research studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.

Allicin also decreases blood vessel stiffness by releasing vasodilator chemical nitric oxide (NO) and thereby help bring a reduction in the total blood pressure. Further research studies suggest that allicin inhibit the platelet clot-formation in the blood vessels that helps decrease an overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.

The phyto-chemical compounds allium and Allyl disulfide in onion have anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).

Shallots hold several fold more concentration of vitamins and minerals than in onions, especially vitamin A, pyridoxine, folates, thiamin, vitamin C etc. Pyridoxine (B-6) raises GABA chemical level inside the human brain that help soothe nervous irritability. In addition, 100 g fresh shallots carry 1190 IU (35% RDA) of vitamin A. Vitamin A is a powerful antioxidant that helps protect from lung and oral cavity cancers.

Further, they are also good in minerals and electrolytes than onions; particularly iron, calcium, copper, potassium, and phosphorus.

Antioxidant Activity: Perhaps the best nutritional bonus of shallots is the high and diverse content of antioxidant compounds, including quercetin, kemferol, and various sulfuric antioxidants. These antioxidants are released when the cell surface is disrupted, which happened during slicing or crushing, similar to garlic. When these antioxidants are released, they form another valuable compound called allicin. This powerful compound helps to reduce cell mutation and various cancers. Studies have connected shallots to a reduction in lung and oral cancers, as well as stomach, colorectal, and breast cancer.

Circulation and Metabolism: The mineral content of shallots is typically higher than that of onions, including iron, copper, and potassium. Iron and copper can help to boost circulation in the body by stimulating the production of red blood cells. With more RBC in the blood stream, blood circulation increases, bringing more oxygen to important areas of the body and increasing energy, vitality, cell regrowth, healing, and metabolism.

Cholesterol and Heart Health: Allicin, the compound formed when shallots are sliced and diced, has been directly linked to regulating cholesterol levels in the body. Allicin actually inhibits an reductase enzyme that is produced in the liver, which is the enzyme that controls cholesterol production. By lowering total cholesterol levels in the body, shallots can help prevent atherosclerosis, coronary heart disease, heart attacks, and strokes.

Blood Pressure: The combination of potassium, a well-known vasodilator, and the action of allicin, which releases nitric oxide in the body, blood pressure is significantly decreased. A vasodilator relaxes the walls of the blood vessels and allows blood to flow more freely. This prevents clotting and stress on the cardiovascular system, further boosting heart health.

Diabetes Control: Two of the phytochemical compounds found in shallots, allium and allyl disulfide, have anti-diabetic properties, meaning that they help to regulate the levels of blood sugar in the body. This can be very helpful for diabetics who need to keep their blood sugar levels under control.

Soothes Nerves: The various minerals and vitamins found in shallots, including pyridoxine, can help to stimulate the release of GABA in the brain, which is very important for maintaining low stress levels and keeping the hormones in the body at the proper levels. If you want to reduce stress or relax your mind, shallots can give you a quick GABA boost. Folic acid is also found in significant quantities in shallots, which is an essential B-vitamin that can help with mental and emotional help by regulating hormonal and enzymatic reactions in the brain.

A Final Word of Caution: There are no common allergies to shallots, like most members of that species (onions and garlic). However, rare allergies do exist, so monitor your body and consume shallots in moderation.