Shallot is a type of bulbous plant from the Allium family, closely related to onions and garlic. It usually has a tapered, elongated shape and its skin can range from golden brown to rosy pink. Inside, the shallot is made up of clusters of cloves just like garlic, and its size can be similar to that of a head of garlic, but can also be larger.

Shallots have a delicate, sweet and mild flavor, with a hint of garlic, and less bitterness than onions. When cooked, they offer a subtle sweetness, making them a wonderful ingredient in a multitude of recipes. They are commonly used in gourmet and traditional cooking, and they also serve as a base flavor in many sauces, dressings, meats, and vegetable dishes.

Shallots can be minced, sliced, or fried into crispy shallot bits. Unlike onions, they don't make your eyes water when chopped and they are easier to digest.

In addition to their culinary uses, shallots are rich in antioxidants, vitamins, and minerals, thus offering various health benefits. They are particularly high in Vitamin A, Vitamin B6, Vitamin C, folate, and potassium. They are known to support heart health, boost circulation, lower blood pressure, and boost digestion.

Shallots can usually be found in the produce section of a grocery store, often located near the onions and garlic.