The shallot (Allium cepa var. aggregatum) is the refined, sweeter cousin of the onion — a small, often elongated bulb that grows in clustered cloves under a coppery, pink-brown papery skin. Cut raw it smells gentler and more aromatic than a regular onion, with a delicate, almost garlicky pungency and a faint fruitiness that makes the eyes water far less; on the tongue it is sharp but quickly sweet. Slow cooking melts it into a savoury, caramelised depth without the harsh bite of a raw onion. It is the backbone of French vinaigrettes and mignonette and, deep-fried to a crackling brown, the indispensable garnish of Southeast Asian cooking.