Shallot SAMIA - Maghreb Discovery Kit - 50g - an authentic product selected by NKOSI for its exceptional quality. 50g format.
Discover Dried Shallot SAMIA, a pillar of gourmet cooking, renowned for its subtle and slightly sweet flavour. This aromatic bulb, small in size with a fine skin, enhances all your dishes, raw as well as cooked. Its sophisticated fragrance and fine texture make it an exceptional aromatic.
✨ Why choose this shallot?
- Subtle flavour: slightly sweet and delicate
- Sophisticated fragrance: a refined aroma
- SAMIA brand: gourmet quality
- Fine texture: ready to use
- Versatility: sauces, vinaigrettes, simmered dishes
🍽️ Recommended uses
Essential for sauces, vinaigrettes, simmered dishes, marinades or omelettes. Advantageously replaces fresh shallot.
🌍 Gourmet cooking
Shallot is a fundamental aromatic of French and global cuisine, appreciated for its finesse and its delicacy.
💡 Tips
Rehydrate in a little water if needed. Store in a dry place in an airtight container.
Order your batch now and refine your dishes with shallot.
Also discover: White Vinegar Maghreb Condiment · Coloured Vinegar Maghreb Condiment
Order from NKOSI, your online shop for African spices and condiments. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
A key ingredient for preparing Senegalese Chicken Yassa. Brings authenticity and traditional flavour. Discover our detailed recipes on the NKOSI blog.
A must-have of African and Caribbean cuisines - Although its production origins are varied, this spice has been an integral part of African and Caribbean culinary traditions for generations. From Senegalese mafé to Antillean colombo, it accompanies the most emblematic recipes of these rich and generous cuisines.
Origins and cultural heritage — shallot powder
SAMIA dried shallot is produced in Egypt. Milder than onion, it scents sauces and marinades without smothering the other flavours. Widely used in West Indian cuisine (sauce chien, fish marinade) and in traditional French cuisine.
Culinary uses — shallot powder
- West Indian sauce chien: 2 teaspoons with chilli, lime, oil.
- Grilled fish marinade: 1 teaspoon with ginger and garlic.
- Shallot vinaigrette: 1 teaspoon in 5 cL of balsamic vinegar.
- Shallot butter for meats: 1 teaspoon in 100g of soft butter.
- Fish tartare: 1/2 teaspoon in 200g of raw sea bream with lemon.
Benefits and nutritional profile — shallot powder
Shallot concentrates sulphur compounds (sulfoxides) studied for their cardiovascular effects. Rich in antioxidant quercetin, chromium and vitamin B6. Prefers gentle cooking to preserve its virtues.
