Shallots belong to the lily family and are native to the Middle East and Mediterranian regions. They were originally called Allium ascalonicum after Ascalon, an ancient Palestinian city, and were brought back to Europe by the Crusaders returning from the Middle East. They are now grown in France, the Netherlands, the USA, Great Britain, China, Indonesia, Thailand, Korea, and right here at home in New Zealand.

Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. They can be used in similar dishes to ones where garlic and onions are used, but have a more subtle gourmet taste than onions and tend to have a faster cooking time. Some varieties of shallots are more elongated than others, while some are more rounded.

Shallots are beautiful when used in creamy sauces and gravies, and go particularly well in dishes using wine for flavouring. They can be sauteed or caramelized and, like garlic, are better when cooked slowly on a low heat. Some people prefer to roast shallots while leaving the skins on. They have become a key ingredient in modern cooking, lending taste to Oriental, Mexican, French and Mediterranean dishes, as well as more traditional meals where they provide more gourmet taste characteristics than the onion. Shallots add another element to fish, meat and vegetable dishes.