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    "title": {
        "rendered": "Shallot (Allium cepa var. aggregatum)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Shallot (Allium cepa var. aggregatum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Allium cepa var. aggregatum<small>formerly Allium ascalonicum; Amaryllis family (Amaryllidaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The onion<small>raw, steamed, braised or fried<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, delicate, slightly sweet<small>more aromatic and less pungent than onion<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central and Western Asia<small>Named after the port city of Askalon<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Fine cuisine<small>The basis of many French sauces<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Harvest July to September<small>Can be stored until spring<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The shallot is the delicate cousin of the onion: smaller, milder, and more aromatic, with a slightly sweet note. Botanically, it is now considered a form of onion that produces multiple daughter bulbs. Comparative studies show it to other onions with the highest polyphenol content. Like all members of the onion family, it is poisonous to dogs and cats.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The Askalon onion<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/schalotte-allium-ascalonicum.jpg\" alt=\"L\u00e4ngliche Schalotten in einer Holzkiste\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name originates from French. <em>\u00e9chalote<\/em> on the <em>Ascalonia caepa<\/em> back, the \u201eOnion from Askalon\u201c.<\/p>\n<p class=\"ea-drop\">Like the onion, the shallot originates from Central and Western Asia. Its name recalls Askalon, an ancient port city on the Mediterranean coast, through which, according to tradition, it came to Europe. It became established in France during the Middle Ages, where it still plays a central role today: Beurre blanc, b\u00e9arnaise sauce, and Bordelaise all begin with finely chopped shallots.<\/p>\n<p>For a long time, the shallot was considered a separate species, <em>Allium ascalonicum<\/em>. Today it is mostly classified as a variety of onion. <em>Allium cepa<\/em> var. <em>aggregate<\/em> or as an &quot;aggregate group&quot;. The difference: Several daughter bulbs grow from a single shallot planted on the stem, similar to garlic. There are round and oblong varieties; the large, oblong &quot;eschalion&quot; or banana shallots are often hybrids with onions. In Europe, shallots are primarily cultivated in France, the Netherlands, and to a lesser extent in Germany.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the shallot does for you<\/h2>\n<p class=\"ea-drop\">100g of raw shallots provide approximately 72 kcal, 2.5g of protein, and about 3g of carbohydrates. <strong>Dietary fiber<\/strong> and about 330 mg <strong>potassium<\/strong>, It also contains vitamin B6, folate, and some vitamin C. Some of the fiber consists of fructans such as inulin, which serve as food for gut bacteria \u2013 and can cause bloating in sensitive individuals.<\/p>\n<p>More interesting are the <strong>Polyphenols<\/strong>. In a Cornell University study comparing ten onion varieties, shallots had the highest phenol content and were among the varieties with the strongest antioxidant activity in the laboratory. The most important flavonoid is... <strong>Quercetin<\/strong>, Flavonoids, which are present in onions primarily as glycosides, are relatively well absorbed from them. Most flavonoids are located in the outer layers \u2013 peeling too much off means losing some of them.<\/p>\n<p>In addition, sulfur compounds are released when the onions are cut, contributing to the aroma and causing tears. Observational studies link a high consumption of onions to a slightly lower risk of some cancers and cardiovascular diseases. Whether shallots play a special role in this has not been investigated. Above all, they are a way to regularly include flavorful vegetables and valuable phytonutrients in our meals.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 72 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 3 g<\/b><span>Dietary fiber per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 330 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>up to 6 months<\/b><span>Store in a cool, dry and well-ventilated place<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the shallot<\/h2>\n<p>Shallots contain carbohydrates (sugars and fructans such as inulin), protein, fiber, potassium, manganese, vitamin B6, folate and vitamin C, flavonoids such as quercetin glycosides and - in red varieties - anthocyanins, phenolic acids, saponins as well as sulfur-containing flavorings (cysteine sulfoxides, which are converted into thiosulfinates when cut).<\/p>\n<p>Compared to onions, shallots have less water and therefore a more concentrated flavor. The reddish-purple varieties are particularly rich in pigments and flavonoids.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes shallots stronger<\/h2>\n<p>Shallots need patience and a little fat - then they become sweet and round.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">in <i>butter or olive oil<\/i><\/div>\n<p>Gently steam until translucent, do not brown.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>wine or vinegar<\/i><\/div>\n<p>The basis for Beurre blanc and B\u00e9arnaise.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Herbs<\/span><\/p>\n<div class=\"mit\">with <i>Tarragon &amp; parsley<\/i><\/div>\n<p>French sauce cuisine.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lettuce<\/span><\/p>\n<div class=\"mit\">raw in <i>dressing<\/i><\/div>\n<p>Finely chopped, milder than an onion.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Oven<\/span><\/p>\n<div class=\"mit\">throughout <i>braised<\/i><\/div>\n<p>Caramelized, with balsamic vinegar.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Legumes<\/span><\/p>\n<div class=\"mit\">with <i>lenses<\/i><\/div>\n<p>Spices and quercetin in the stew.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">heat<\/span><\/p>\n<div class=\"mit\">not <i>sear<\/i><\/div>\n<p>Shallots burn quickly and become bitter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Peel<\/span><\/p>\n<div class=\"mit\">not <i>peel too generously<\/i><\/div>\n<p>Most of the flavonoids are located on the outside.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">pets<\/span><\/p>\n<div class=\"mit\">never <i>Dogs and cats<\/i><\/div>\n<p>Onions and bulbs destroy red blood cells.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Irritable bowel syndrome<\/span><\/p>\n<div class=\"mit\">not <i>in large quantities<\/i><\/div>\n<p>Fructans can cause bloating.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>in the refrigerator<\/i> open<\/div>\n<p>Moisture promotes mold and sprouting.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Leftovers<\/span><\/p>\n<div class=\"mit\">not <i>Leave cut to lie for a long time<\/i><\/div>\n<p>Aroma is lost.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where they belong<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Beurre blanc<\/span><span class=\"w\">White butter sauce with fish.<\/span><\/li>\n<li><span class=\"g\">B\u00e9arnaise sauce<\/span><span class=\"w\">With tarragon.<\/span><\/li>\n<li><span class=\"g\">Vinaigrette<\/span><span class=\"w\">Finely diced.<\/span><\/li>\n<li><span class=\"g\">Glazed shallots<\/span><span class=\"w\">With balsamic vinegar and honey.<\/span><\/li>\n<li><span class=\"g\">Coq au vin<\/span><span class=\"w\">It was all braised together.<\/span><\/li>\n<li><span class=\"g\">Risotto<\/span><span class=\"w\">As a mild base.<\/span><\/li>\n<li><span class=\"g\">Roasted shallots<\/span><span class=\"w\">Crispy fried, like in Asia.<\/span><\/li>\n<li><span class=\"g\">Lentil stew<\/span><span class=\"w\">Instead of onion.<\/span><\/li>\n<li><span class=\"g\">red wine sauce<\/span><span class=\"w\">For roasts and mushrooms.<\/span><\/li>\n<li><span class=\"g\">Pickled shallots<\/span><span class=\"w\">Sweet and sour.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Shallots are easier to peel if you briefly pour boiling water over them. Finely dice them for saut\u00e9ing and cook them in butter over medium heat until translucent \u2013 they should become soft and sweet, not brown.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Shallot vinaigrette for every day<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Shallot vinaigrette<\/h3>\n<ol>\n<li>Peel a shallot and dice it very finely.<\/li>\n<li>Mix with 2 tablespoons of white wine or apple cider vinegar, a pinch of salt and half a teaspoon of mustard and let it sit for 5 minutes.<\/li>\n<li>Whisk in 4 to 5 tablespoons of olive oil or rapeseed oil and season with pepper.<\/li>\n<li>Pour over leafy salads, lentils, potatoes or steamed vegetables.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A simple base sauce that makes raw vegetables and salads more flavorful. The shallot adds aroma and polyphenols, while the oil aids in the absorption of fat-soluble vitamins from the vegetables.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Keeps for 2 to 3 days in a sealed jar in the refrigerator. Shake before use.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, onions and shallots (<em>Palandu<\/em>They are described as heating, pungent, and sweet. Cooked, they are considered nourishing and balancing Vata; raw, they are said to stimulate Pitta. Onions are avoided in strictly sattvic cuisine.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), onions are considered pungent and warming. They are said to move Qi and Yang, warm the stomach, and loosen phlegm. Shallots are used similarly in Chinese cuisine, especially fried as a seasoning.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Dogs and cats:<\/strong> All members of the onion family are poisonous and can cause anemia \u2013 as little as 15 to 30 grams of onion per kilogram of body weight in dogs and 5 grams per kilogram in cats. Cats are more sensitive. This applies even when the onion is cooked, dried, or in powdered form.<\/li>\n<li><strong>Irritable bowel syndrome:<\/strong> Fructans can cause bloating and abdominal pain.<\/li>\n<li><strong>Heartburn:<\/strong> Raw shallots can worsen reflux in sensitive individuals.<\/li>\n<li><strong>Allergy:<\/strong> Rare; cross-reactions with other bulbous plants are possible.<\/li>\n<li><strong>Storage:<\/strong> Discard any moldy or soft onions.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/zwiebel-allium-cepa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Onion<\/span><span class=\"d\">The big sister.<\/span><\/a><a href=\"\/en\/wiki-archiv\/knoblauch-allium-sativum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Garlic<\/span><span class=\"d\">The strong relative.<\/span><\/a><a href=\"\/en\/wiki-archiv\/fruehlingszwiebel-allium-fistulosum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">spring onion<\/span><span class=\"d\">Mild and green.<\/span><\/a><a href=\"\/en\/wiki-archiv\/lauch-allium-porrum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Leek<\/span><span class=\"d\">Another bulbous plant.<\/span><\/a><a href=\"\/en\/wiki-archiv\/estragon-artemisia-dracunculus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">tarragon<\/span><span class=\"d\">For the B\u00e9arnaise.<\/span><\/a><a href=\"\/en\/wiki-archiv\/linsen-lens-culinaris\/\"><span class=\"art\">Archive<\/span><span class=\"n\">lenses<\/span><span class=\"d\">For the stew with shallots.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Shallots, raw<\/em>.<\/li>\n<li>Yang J, Meyers KJ, van der Heide J, Liu RH. <em>Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions.<\/em> Journal of Agricultural and Food Chemistry 2004; 52(22): 6787\u20136793.<\/li>\n<li>Slimestad R, Fossen T, V\u00e5gen IM. <em>Onions: a source of unique dietary flavonoids.<\/em> Journal of Agricultural and Food Chemistry 2007; 55(25): 10067\u201310080.<\/li>\n<li>Fattorusso E et al. <em>Chemical composition of shallot (Allium ascalonicum Hort.).<\/em> Journal of Agricultural and Food Chemistry 2002; 50(20).<\/li>\n<li>Salgado BS, Monteiro LN, Rocha NS. <em>Allium species poisoning in dogs and cats.<\/em> Journal of Venomous Animals and Toxins including Tropical Diseases 2011; 17(1): 4\u201311.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Schalotte (Allium cepa var. aggregatum) Botanischer Name Allium cepa var. aggregatumfr\u00fcher Allium ascalonicum; Amaryllisgew\u00e4chse (Amaryllidaceae) Verwendet wird Die Zwiebelroh, ged\u00fcnstet, geschmort oder frittiert Geschmack Mild, fein, leicht s\u00fc\u00dfaromatischer und weniger scharf als Zwiebel Herkunft Zentral- und VorderasienName nach der Hafenstadt Askalon Bekannt f\u00fcr Die feine K\u00fccheGrundlage vieler franz\u00f6sischer So\u00dfen Saison Ernte Juli bis Septemberlagerf\u00e4hig bis<\/p>",
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