If onions and garlic had a baby, it would result in this delicious ingredient. Shallots are indigenous to Southeastern Asia, but they are a staple of cuisines all over the world, primarily in Mediterranean and Indian gastronomies. In India, they are used in curries and some types of sambar (a lentil dish), while in Iran they are grated and blended into yogurt to go along with kebabs. In southern Chinese cuisine, they are fried until golden and used to intensify the flavor of fried rice dishes. In the western world, French cooks are known for their undisputable love for shallots and their multiple uses.
Shallots Flavor Profile
Shallots might be the perfect flavor fusion between onion and garlic. They have the tanginess of sweet onion, balanced with the sweetness of garlic. While its heat is less pungent than raw onions, its flavor is still intense and delicate. When cooked, shallots can have hints of nuts and sweet vinegar to them.
Cooking with Shallots
Dried shallots can be reconstituted by covering them completely with water for 5 minutes and then drain the excess liquid. They can also hydrate while cooking if they have enough moisture, or you can reconstitute them in red or white wine to get even more flavor.
To substitute fresh shallots for dried shallots, know that a ½ teaspoon of dried shallots equals one whole fresh shallot clove.
You can use dried shallots in soups, salads, sauces or casseroles; pair them in your dishes with basil, bay leaf, cardamom, cloves, coriander, and rosemary, to name a few.
Here are some ideas on how to use shallots in your dishes:
Vinaigrette: combine olive oil with vinegar, agave nectar (or honey), mustard and shallots. Whisk until everything is combined and add salt and pepper to taste.
Steak in a red wine and shallot reduction: cook the steak in a pan with butter, while it rests, add more butter to the warm pan throw in the reconstituted shallots, add balsamic vinegar and let sizzle for a few minutes. Add the red wine and reduce until thick, then add beef stock and simmer until everything is combined.
Pierogi with crispy shallots: Heat a saucepan with oil and toss in the dried shallots slightly coated in flour and deep fry for 1 minute. Drain and place on a paper towel to get rid of the excess oil. Once the pierogies are done, sprinkle the crispy shallots on top.
About our shallots
Our shallots are carefully chopped and freeze-dried by experts. This process removes all the moisture but has a much less effect on flavor than normal dehydration does; they will last months instead of your fresh shallots that will only last for two weeks in your refrigerator.
We work directly with the best growers all over the world to assure that we are bringing to your table the freshest, most vibrant, and exotic spices. They are purchased directly from harvest and stored in climate-controlled conditions to ensure freshness and preserve their volatile organic oils. The intense flavor, color, and aroma attest to their freshness.
Why Burma Spice?
Quality and convenience are not mutually exclusive! Don’t settle for lackluster flavors in store-bought brands when gourmet quality is just a click away. Burma Spice is dedicated to bringing you the most amazing gourmet spices on the planet; most of our spices are imported from different parts of the world. We pack them carefully and ship them directly to your front door. Our spices are kosher certified, and our facilities are FDA approved.
You can choose between five different sizes: The 2 oz swing-top bottle makes a beautiful presentation in the kitchen while the 6 oz rice paper bags pack a lot of spice into limited shelf space. The 38 oz and 72 oz jars are perfect for restaurant, food service use and work well in professional kitchens.