• Origin Egypt
  • Form Flakes
Tax included


Allium cepa

This herb with a warm, scpicy, sweet and very slightly sulfur flavour is a classic in our kitchens. Onion cousin, shallots offer a finer and more singular taste that enhances raw or cooked dishes.

Dry, add it very easily to a salad dressing, a gratin, a soup, a spread of fresh cheese, a legume hummus, a marinade, vegetarian meatballs with vegetables, a sauce for oysters... Shallots are combined with parsley, chervil, chives and tarragon to make a mixture of herbs that accompanies recipes of French cuisine, especially Provençal.

Rehydrate or add at the last moment to keep a crispy side.

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