Food Alphabet
Shallots
According to scientists, shallots, or kuschevka, is of Mediterranean origin. The Latin name – "ascalonicum" - this onion got from the name of the Palestinian city of Ascalon, where it was bred in large quantities in ancient times. From here, in the 13th century, the Crusader knights began to import shallots to Europe, and a few centuries later it was already widely distributed in France, England and America.
According to its morphological and biological characteristics, shallots are very close to onions. Therefore, most researchers consider it as a kind of the latter. But in terms of taste, shallots have always been considered an aristocratic onion, because they are juicier, softer and more fragrant than onions. By the way, in many recipes of French cuisine, shallots appear, which do not drown out the taste of other products. No wonder it is used to prepare spicy sauces, as well as the well – known delicacy snack-pickles.
In Russia, until recently, shallots were grown mainly in the Far East. However, with the advent of new varieties, it began to be cultivated in Siberia and in the central regions of Russia.
The most popular varieties of shallots include: "Russian purple", "Vansky", "Borchalinsky", "Krasnodar-583", "Kuban yellow-468", "Zaporozhye".
