French shallots come from the same families as onions. It is abundantly used in French cuisine and in several Asian cuisines, notably in Thailand and Indonesia. When dried, it retains its sweet taste and intense fragrance.

You can use whole or ground shallots, in sauces, dips or to flavor a vinaigrette, broth or soup. It is also a great addition to a spice rub that will be used before grilling or braising meat or poultry. As they are cold dried (freeze-dried), these shallots can easily be rehydrated, just soak them for a few minutes in water, broth or wine.

For a tasty and crispy garnish on a salad, fried rice or a stir-fry of noodles, add the shallot pieces as is!