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Shallots come in different varieties, with brown shallots being mild and banana shallots being even milder. Pink shallots have the strongest flavor. Choose based on the dish and inspect for soft spots, mold, and green shoots. Shallots are similar to onions and leeks, forming underground bulbs, but are smaller and milder in flavor.
There are a few different varieties of shallots, so choosing the best type can depend on what you’re cooking and your personal taste. The milder and larger variety is referred to as a banana shallot. These are typically best if you prefer a subtle onion flavor, though the more common brown shallots are also quite mild. The variety with the strongest scent and flavor is the pink shallot, so if you want the onion flavor to really stand out in your dish, you should go for those. Regardless of which variety you select, you should inspect each shallot for soft spots, mold, and green shoots.
Shallots are a type of vegetable that belongs to the same species as onion and leek. Like onions, these plants form underground bulbs that are grown and eaten. The main difference between onions and shallots is size, as onions tend to be substantially larger. Onions also tend to have a stronger flavor, which can make shallots better suited to certain milder dishes. These vegetables are also called scallions in some English-speaking countries, although in the United States, the name shallot refers to a different relative of the onion that does not form full bulbs.
Choosing the best shallot can largely depend on the dish you’re preparing, as there are several different varieties. Brown shallots are one of the more common varieties and tend to be quite mild. If you’re making a dish that would benefit from a little onion flavor, but you don’t want to overwhelm it, then it can be a good variety to choose. Banana shallots are an even milder variety, and their relatively large size makes them a good choice if you have to prepare a lot at once. Another variety, typically called pink shallots, is a good choice if you want lots of strong onion flavor without using real onions.
There are also several general factors to watch for that apply no matter what dish you’re preparing or what variety of shallots you settle on. These veggies should be firm, so avoid buying soft or mushy ones. Shallots with soft spots should also be avoided, as well as those that show signs of mold or discoloration. Another sign that a shallot is past its prime are green shoots. You can still use a shallot that has sprouted, though the flavor will typically be stronger and more bitter.
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