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Persian shallot

Allium stipitatum, Persian shallot, is an Asian species of onion native to central and southwestern Asia.  Allium stipitatum grows from bulbs, 3 to 6 cm in diameter, which have blackish, paper-like tunics.  The 4–6 basal leaves are broad, green to greyish green in colour, and variably hairy.  The leaves are normally withered by the time the bulb flowers.  This plant is an underground gland similar to the Narcisse with purple flowers that produces an onion-like gland under the soil and has forty different species.

Allium stipitatum is used as a medicinal plant in Central Asia.

Its nature is hot and dry. Shallots come in many varieties, the best of which is copper red, which is dried, ground, and mixed with spices and food.  Shallot powder gives good taste to foods, especially tasteless sauces, and makes the taste of food more delicious.

Shallots are sweeter than onions and easier to digest and have many healing properties. The bulb-shaped root of this vegetable, like the onion, is divided into several parts.

Shallots are easily digested and contain large amounts of vitamin C, potassium, dietary fiber and folic acid, as well as high amounts of calcium, iron and protein.

Shallot products are used to lower blood sugar in diabetics and also its disinfectant properties have been used to repel parasites with food and in addition to disinfecting water.

Increases urination, heals and heals wounds and relieves inflammation of the spleen and liver.

Its positive effects on the central nervous system, reducing migraine headaches, helping the cardiovascular system, helping to reduce blood lipids and prevent atherosclerosis and regulate blood pressure are also significant.

Scientific name

Allium hirtifolium Boiss

Other name

Allium stipitatum

Plant type

Herb, Bulbous

Edible parts

Bulbs, Leaves

Main producer


Main use

Flavoring agent in foods such as yogurt


Fresh= Pungent / Dried= Mild ,Less pungent with a hint of sharpness

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