Échalot

The term "échalot" is the French word for shallot. Shallots are a type of onion, specifically a botanical variety of the species Allium cepa, although sometimes classified as Allium ascalonicum. They are closely related to onions and garlic, and are characterized by their bulb's growth in clusters, similar to garlic. Shallots generally have a milder and sweeter flavor than onions, with a hint of garlic.

Shallots are widely used in cooking, particularly in French and Southeast Asian cuisines. They can be used raw, cooked, pickled, or as a flavoring ingredient in sauces, dressings, and other dishes. They are typically available in various sizes and colors, ranging from pale brown to reddish-purple.

Botanically, shallots reproduce vegetatively, primarily through the division of their bulbs. This results in clusters of bulbs forming from a single planted bulb. These clusters can be harvested and separated for use.