The shallot is a relative of the onion, and tastes a bit like an onion, but has a sweeter, milder flavour. They are extensively cultivated for use in cooking as well as being pickled. Shallots are also known as spring onions.
Although shallots are a member of the onion family, they are denser in flavanoids. Like onions, shallots have anti-bacterial and anti-inflammatory properties. They may be beneficial in alleviating the severity of symptoms associated with inflammatory conditions such as the pain and swelling of osteo and rheumatoid arthritis.
Shallots are also beneficial in reducing the symptoms of respiratory congestion. Shallots are also very high in antioxidants.
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