Shallots are related to garlic and onions, but are more delicate in flavor than garlic and more aromatic than the onion. The name is derived from the Greek Ascalon, a city of the Philistines, in what is now Syria. They were considered a culinary delicacy then and still are today.Traditionally shallots are associated with French cuisine, and blend well with the two foundation ingredients in French cooking, tarragon and wine. Before making gravies, curries or cream sauces, the shallot bulbs are peeled and sauteed lightly in butter. Used raw, their delicate flavor goes well in various kinds of salads. I am happy to say that shallots are becoming more and more popular in the U.S. We have even had chefs tell us they prefer PureSpice shallots over fresh!