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Shallots
Get to know shallots — an essential base spice in Indonesian cooking. Nutritional content, health benefits, and how to choose, store, and prepare them.
What Is Shallot?
Shallot (Allium cepa var. aggregatum) is one of the most frequently used seasonings in Indonesian kitchens. It tastes sweet and savory with a bit of sharpness when raw, and turns softly sweet when cooked. Almost no Indonesian dish is complete without shallot — from simple sautéed seasoning bases to complex rendang spice blends.
Nutritional Content of Shallot
Per 100 grams of fresh shallot, the nutritional content is roughly:
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| Nutrient | Amount |
|---|---|
| Calories | ~40 kcal |
| Carbohydrates | ~9 g |
| Fiber | ~1.7 g |
| Vitamin C | ~8 mg |
| Potassium | ~146 mg |
| Antioxidant compounds | Quercetin, allicin (in small amounts) |
Health Benefits
- Rich in antioxidants — the quercetin in shallots helps fight free radicals in the body.
- Supports heart health — natural sulfur compounds help keep cholesterol levels balanced.
- Mildly antibacterial — traditionally used as a natural remedy to help relieve mild cold symptoms.
- Aids digestion — its prebiotic fiber content is good for the beneficial bacteria in the gut.
How to Use in Cooking
- Ground seasoning base (bumbu halus) — ground together with garlic as the base for almost all soupy dishes and sautés.
- Fried shallots (bawang goreng) — thinly sliced then deep-fried until crisp, a must-have topping for soto, fried rice, and chicken porridge.
- Coarsely sliced — for shallot sambal, pickles (acar), or raw vegetable side dishes (lalapan).
- Whole or halved — added into broths or soups to add natural sweetness.
How to Choose & Store
Choosing:
- Choose ones with dry, shiny skin that isn't damp
- The texture should be firm when pressed — avoid ones that are soft or sprouting
- A strong distinctive aroma is a sign the shallot is still fresh
- Store in a dry, cool place with good air circulation — not in a tightly sealed plastic bag
- Avoid storing in the fridge, as moisture can cause it to rot and sprout quickly
- Keep separate from potatoes — the gas released by potatoes can speed up the shallot's decay
Practical Tips
- Soak briefly before slicing if you want to reduce the raw pungent taste for pickles or raw side dishes.
- Grind a large batch at once, then freeze in small portions — saves time on everyday cooking.
- Use a sharp knife when slicing so the shallot's cells aren't damaged too much — this also reduces the stinging effect on your eyes.
- For crispy fried shallots, slice as thinly as possible and fry over medium heat so they cook evenly without burning.
Frequently Asked Questions
What's the difference between shallot and onion (bawang bombay)?
Shallots are small in size, taste sharper and sweeter when cooked, and are commonly used as a base seasoning in Indonesian cooking. Onions (bawang bombay) are larger, milder in taste, and more common in Western cooking — though both can substitute for each other in some recipes.
Why do your eyes sting when cutting shallots?
Shallots release sulfur compounds that react with the moisture in your eyes, causing a stinging sensation. To reduce this, chill the shallots in the fridge for 15 minutes before slicing, or slice near a fan or exhaust fan.
Can sprouting shallots still be used?
They can still be used as long as the texture is still firm and not rotten, but the taste is usually less sweet by then. The sprouts should be removed since they taste bitter.
Want to see this spice used in a recipe?
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Note: The nutrition and health information on this page is educational and general. Exact amounts can vary by variety, preparation, and portion.
