Shallots are one of the smallest varieties of the onion family. They have a pear-shaped bulb that separates into cloves. The shallot 
itself has a thin coppery-brown outer skin that is dry. The flesh portion is purplish white, and its flavor is between a sweet onion and garlic. Its flavor is subtle yet distinct but not equaled to the flavor of an onion. These are onions that won’t make you cry.
Even with its origin in the Central Asian region, they are cultivated today in all continents and serve as a major commercial crop.
Fresh shallots are readily available during spring and early summer season and have more anti-oxidants, minerals, and 
vitamins than most onions. They are definitely a rich source of flavonoid antioxidants, further aiding antibacterial, antiviral and antifungal activities, helping reduce blood pressure, and their phytochemical compounds have anti-diabetic properties as well. Shallots are rich in minerals, in electrolytes, iron, calcium, copper, potassium, and phosphorus. Since man was created from the dirt, is it any surprise that these freshly grown vegetables contain life-giving nutrition that our bodies need? Not only are they good for you, they add an enhancement to your food dishes. Shallots are one of the common ingredients in many pasta dishes, pizza, noodles, and some stuffings mixtures. Add some shallots to your healthy eating.
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