Origin: Almería. Shallots are a bulb also known as echalote. They are close relatives of onions, but their shape resembles garlic more. They are elongated and the skin is usually copper, reddish, or gray in color. They have a mild and delicate flavor, which is why they are used a lot in cooking, especially in French cuisine. They are sweet, acidic, and spicy, but milder than onions and with a slight hint of garlic flavor. Properties and benefits: Shallots are rich in antioxidants, thus strengthening our immune system and helping to slow down the growth of cancer cells. They help take care of our heart. They have antibacterial and antiviral properties, just like garlic and onions. They help prevent allergies. They help regulate blood sugar levels. Nutritional value per 100g: Calories: 72 kcal Protein: 2.5g Fat: 0.2g Carbohydrates: 17g Iron: 1.2mg Calcium: 37mg Storage and tips: They can be stored at room temperature for weeks. Recipe and uses in the kitchen: You can use shallots to make vegetable purees, stews, and vinaigrettes. They are ideal for stews, soups, and roasted meats, fish, or poultry. They can also be eaten alone or with potatoes. You can sauté or caramelize them by adding oil to a pan over low heat. Add the shallots until they turn golden brown. Once golden, add 3 tablespoons of sugar and stir until it dissolves. Add 2 tablespoons of sherry vinegar, a glass of sweet wine, and let it simmer over low heat for at least 15 minutes.