Shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots is rose red, and their off-white flesh is usually tinged with green or magenta.

Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as acondiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a commononion, but have a milder flavor. Like onions, when sliced, raw shallots release substances that irritate the human eye, resulting in production of tears.