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The term “shallot” is commonly used to refer to the green onion. Shallot is a small vegetable the size of a garlic bulb, with a more subtle flavor than onion.
Like garlic and onion, shallots enhance the flavor of many dishes. More fragrant and finer than onion, it perfumes meat and fish dishes.
Dried it is ideal for vinaigrettes and raw vegetables, for sauces. It goes well with scallops, in the famous shallot vinegar. In fact, it smells many dishes and preparations.
Ingredients: * Granular shallot (Allium cepa)
Origin: France
Quality: * Product of organic agriculture
Packaging: White iron jar / Freshness bag
Storage: Keep in a cool and dry place, away from heat sources and away from light
Allergens: No
Shallot is a source of phosphorus, vitamin A, vitamin C, vitamin C, vitamin B6, magnesium, potassium, iron, manganese
The information reported on this site never has a medical / prescriptive value as it is entered for informational and informative purposes only, and therefore cannot be substituted for the advice of your doctor.
excluding weekends and holidays
from 60 CHF throughout Switzerland and collection in the laboratory
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