Shallots are said to be somewhere between garlic and onion, but more digestible. They are spherical, roundish or elongated and brown or red in colour. They have a sweet, yet spicy flavour.
Tip: there are two varieties of shallots: a small, early variety (which is more prized) and a late, coarser variety (which is less intense). Shallots can be stored at room temperature and if ‘undisturbed’ can last for months.