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Freeze Dried Shallots

(6 reviews) Write a Review
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$18.99
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Description

Shallots are favored for their mild onion flavor and can be used in the same manner as onions. Our freeze dried shallots have a longer shelf life than fresh or dried shallots, and add the same wonderful flavor to recipes. Wine and shallots are a popular cooking combination. Shallots can be sauteed, caramelized and used like garlic or onions. They will be higher in price than fresh because the freeze drying process reduces their weight considerably, but they are a better buy per pound. Ingredients: Shallots

PLEASE NOTE: This product is intended for culinary uses only: cooking, baking, and other human food applications.

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Product Specifications

INGREDIENTS:
Shallots
SDS:
SPEC:
NON_GMO:
Yes
GLUTEN FREE:
Yes
KOSHER:
Yes
ORGANIC:
No
ALCOHOL FREE:
Yes
MADE IN USA:
No
VEGAN FRIENDLY:
Yes
PG FREE:
Yes
APPEARANCE:
Flakes
TYPE:
Vegetable
FLAVOR:
Shallot
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6 Reviews

  • 4

    Shallots in Quantity

    Posted by Kristine Armitage on Jun 7th 2021

    I love these shallots. I sprinkle on my salads and use them regularly in my savory eggs. I buy usually in the 2lb quantity. The biggest flaw is there is often many pieces that break down to a fine powder. Still works well from a shaker bottle, but can be more potent.

  • 5

    I love these shallots!

    Posted by Liz on May 24th 2021

    These freeze dried shallots are very fragrant and tasty and I use them in so many dishes like stewed beans, soup, rice, stewed chicken and even guacamole!

  • 5

    Freeze Dried Shallots Should be a Staple

    Posted by Deb - Silver Spring on Dec 29th 2020

    This is the first time I have gotten freeze dried shallots, but it will become a staple in my pantry. I find that I use them almost every day in something. I put them in omelets, sauces, soups, and substitute it (I grind it up a bit between my fingers) for onion powder for a milder but more interesting flavor in many dishes. I'm sure I'll find uses for it all over the kitchen! it's definitely a five star product.

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