Shallot Garlic consists of bulbs of Allium cepa var. aggregatum, selected for their uniform shape, firm skin, and mild aroma, highly valued in culinary applications for their balance between sweetness and pungency.
Organoleptic properties:
Pink to copper skin color, delicate aroma, mild flavor with slightly sweet notes, and firm, juicy texture.
Suggested uses:
Ideal for refined sautéing, vinaigrettes, sauces, compound butters, gourmet dishes, French cuisine, fish, white meats, and preparations requiring a subtler flavor than common garlic.
Format:
200 g pack.
Whole bulbs of small to medium size, suitable for direct use or fine chopping.
Storage and handling:
Store in a cool, dry, and well-ventilated place.
Avoid direct exposure to moisture and light to extend shelf life.
Ripeness and Freshness Criteria
Selected at optimal maturity, with compact bulbs and no visible sprouting.
Origin:
United States of America.
The name “shallot” originates from the French word échalote and is traditionally associated with European haute cuisine due to its more delicate and aromatic flavor compared to common garlic.
