The Shallots - Pearl Onion. The Best for Curry, Salad and Stew Cooking. See details in description

The Shallots - Pearl Onion. The Best for Curry, Salad and Stew Cooking This is also called Red Pearl Onion/Sinna Venkaayam. They are Aromatic, Nutritious and Tasty than other onions. Good for: Cooking Growing Grilling Baking Frying Salading Raw eating Pickling Stewing Red Pearl Onion or Indian/Sri Lankan Sinna Venkaayam or red shallot onion is my favourite cooking essential. I love it with salad, in curries, deep fried. Its flavour is meltingly sweet, perfect in coconut Sambal, egg omelette, caramelised addition to stews or topping an uncomplicated puff pastry tart. Great for koththu Rotti, eggplant gravy, venthayakk kulamboo, goat meat curry, fish curry and puttu with fried shallot onion. Shallots are not simply small onions. Australians are often confused about what a shallot actually is, as we commonly refer to spring onions this way. Elsewhere in the world the word 'shallot' is only used to describe a small bulb with a superb, delicate flavour. The ancient Greeks gave this perennial plant its modern name, shallot, after discovering it in the ancient port of Ashkalon, located in present-day Israel. Crusaders brought shallots from the Middle East to Europe in the 11th century. The bulbs are a culinary onion with a superb mild flavour. They can be eaten raw, boiled, pickled, baked, or fried. Shallots are long keeping and will store for up to 12 months. Most shallots have a different, almost sour tang than a pungent onion and most will cook up a little sweeter than onions. They’re perfect for creaming, combining with white wine or using sparingly in Asian stir fries. Shallots taste similar to onions, although they are sweeter and less pungent than onions but they’re not as milk as a leek or as strong as a garlic. When raw, the flavor is more akin to a red onion, being spicy, astringent, and slightly juicy. The sugars release after cooking, softening the bite. It is important to pick shallots that feel heavy for their size and have dry, papery skins. Avoid those that have sprouts or soft spots. They are a good source of fiber, antioxidants, vitamins A, B6, and C, potassium, folate, and manganese. When the shallot has been peeled, cut it into slices, chop it, or mince it according to the recipe. When cut, shallots don’t usually make your eyes water like onions do, and they can be used in many dishes where you want to add flavor without making the dish too strong. The flesh has a slight sweetness and a mild bite, making shallots ideal for finely chopping and sautéing with butter, slicing into a stew, roasting with a herb-rubbed chicken, or deep frying for a crunchy garnish or side dish. Slice raw shallots into your salad or make a quick salad dressing by whisking finely minced shallots with extra virgin olive oil and lemon juice. They taste great with a vinaigrette made with sherry vinegar. Plant in a sunny, well-drained position. Soil is best prepared a few months before planting. For a good crop, shallots require a rich, loam soil. Avoid using manure, as too high a nitrogen content will reduce the keeping quality of the shallots. Check the pH and add lime to correct acidity. The pH should be at least 6.5. Traditionally shallots are planted on the shortest day and harvested on the longest. In subtropical areas March - April is a better planting time. In cooler areas the recommended planting time is late winter or early spring. Do not plant the bulbs too deeply, push them into the soil so the tops are still visible. Space the bulbs 15-20 cm apart. A single bulb should multiply into 6-12 bulbs. Grow your shallots in full sun, which means at least six hours of direct sunlight on most days, for the best results. Shallots can also grow in partial shade, though they may not be as resilient.