SHALLOT

1 lb bag x 40 Shallot aka "Pink Shallot", "Jersey Shallot", "Hong-Cong-Tou", "红葱头", "紅蔥頭" Shallots look like small onions with an oval or elongated shape depending on the variety. They can vary in color from golden brown to purplish-red papery skin. Shallot flesh is generally off-white with purple-tinged. Shallots have a delicate and sweet flavor with a hint of sharpness similar to onions. Common application includes caramelized shallot and fried shallot. Shallot is available year-round. Handling Tip Selection Shallot is firm and heavy for its size with no signs of soft spots, shriveling, or mold. No signs of sprouting, which indicate old shallot. Storage Shallot should be stored at 32°F - 36°F (0°C - 2°C) with a relative humidity of sixty to seventy percent and no mist. The typical shelf life is up to six months. Low temperature and low humidity are key to extending shelf life. High humidity leads to mold growth and decay. Shallot is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Shallot produces a low level of ethylene. Shallot is not sensitive to chilling injury but is susceptible to freezing injury at storage below 31°F (-0.5°C). Freezing injury symptoms include a water-soaked appearance and texture softening.