"these are widely used in curries and different types of ""sambar"", a lentil-based dish. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and papad on the condiments tray. Indians also use it as a home remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are used as one of the ingredients for making ""momo"". In Kashmir shallots are widely used in preparation of Wazwan Kashmiri cuisine, as they add distinct flavor and prevent curry from becoming black, which is common with onions. In Iran shallots, called ""mousir"" (موسیر), are used"
"Scallion Scallions (also known as green onions, spring onions, or salad onions) are vegetables of various ""Allium"" onion species. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, spring onion and Chinese onion. Although the bulbs of many ""Allium"" species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. ""Allium"" species referred to as scallions have hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped"
"Shallot The shallot is a type of onion, specifically a botanical variety of the species ""Allium cepa"". The shallot was formerly classified as a separate species, ""A. ascalonicum"", a name now considered a synonym of the currently accepted name. Its close relatives include the garlic, leek, chive, and Chinese onion. Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name ""shallot"" comes from Ashkelon, an ancient Canaanite city, where people in classical Greek times believed shallots originated. The name ""shallot"" is also used for the Persian shallot ""(A. stipitatum)"", from the"
"into other dishes, in the manner of onions or garlic. The words ""scallion"" and ""shallot"" are related and can be traced back to the Greek ""ασκολόνιον"" ('askolonion') as described by the Greek writer Theophrastus. This name, in turn, seems to originate from the name of the ancient Canaan city of Ashkelon. The plant itself came from farther east of Europe. Species and cultivars that may be called ""scallions"" include: Spring onions may be cooked or used raw as a part of salads, salsas or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, sandwiches, curries and as"
"other with scallions before singing the song Dayenu, symbolizing the whips endured by the Israelites under the ancient Egyptians. An oil, ""scallion oil"", is sometimes made from the green leaves. The leaves are chopped and lightly cooked then emulsified in oil which is used as a garnish. See ""Allium fistulosum"". Scallions have various other common names throughout the world. These names include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe and shallot. Scallion and its many names can be mistakenly used for the young plants of the shallot"
"Zagros Mountains in Iran and Iraq. The term ""shallot"" is further used for the French red shallot (""Allium cepa"" var. ""aggregatum"", or the ""A. cepa"" Aggregatum Group) and the French gray shallot or griselle (""Allium oschaninii""), a species referred to as ""true shallot""; it grows wild from Central to Southwest Asia. The name ""shallot"" is also used for a scallion in New Orleans and among English-speaking people in Quebec while the term ""French shallot"" refers to the plant referred to on this page. Anglophone Quebecers and British English speakers stress the second syllable of ""shallot"". The term ""eschalot"", derived from"
"(""A. cepa"" var. ""aggregatum"", formerly ""A. ascalonicum""), harvested before bulbs form, or sometimes after slight bulbing has occurred. Scallion Scallions (also known as green onions, spring onions, or salad onions) are vegetables of various ""Allium"" onion species. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, spring onion and Chinese onion. Although the bulbs of many ""Allium"" species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. ""Allium"" species referred to as scallions have hollow, tubular green leaves growing directly from the bulb. These"
"used as elementary spices. Raw shallots can also accompany cucumbers when pickled in mild vinegar solution. They are also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called ""bawang goreng"" (fried onions) in Indonesian, which can be bought ready-made from groceries and supermarkets. Shallots enhance the flavor of many Southeast Asian dishes, such as fried rice variants. Crispy shallot chips are also used in southern Chinese cuisine. In Indonesia, shallots are sometimes made into pickles that are added to several traditional foods; the pickles' sourness is thought to increase the appetite. Shallot The shallot"
"Calçot Calçot () is a type of scallion or green onion known as ""calçot"" in the Catalan language. The calçot from Valls (Tarragona, Catalonia) is a registered EU Protected Geographical Indication. Calçots are milder and less bulbous than onions and have a length of between 15 and 25 cm (white part) and a diameter of 1.7 to 2.5 cm at the root. Planted in trenches, like an onion, as a single bulb, and successively increasing the depth of the soil around the stems throughout autumn and winter, they sprout into 4–10 shoots, roughly the shape of small leeks or scallions."
"part of a stir fry. In many Eastern sauces, the bottom half-centimetre (quarter-inch) of the root is commonly removed before use. In Mexico and the Southwest United States, ""cebollitas"" are scallions that are sprinkled with salt, grilled whole and eaten with cheese and rice. Topped with lime juice, they are typically served as a traditional accompaniment to ""asado"" dishes. In Catalan cuisine, ""calçot"" is a type of onion traditionally eaten in a ""calçotada"" (plural: ""calçotades""). A popular gastronomic event of the same name is held between the end of winter and early spring, where ""calçots"" are grilled, dipped in ""salvitxada"""
"the French word ""échalote"", can also be used to refer to the shallot. Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions (""long-season areas""), the offsets are usually planted in autumn (September or October in the Northern Hemisphere). In some other regions, the suggested planting time for the principal crop is early spring (typically"
"available. In Europe, the Pikant, Atlas, and Ed's Red types of shallots are the most common. In parts of southern France, the grey type is grown widely. In most Indian cuisines, the distinction between onions and shallots is weak; larger varieties of shallot are sometimes confused with small red onions and used interchangeably. Indeed, most parts of India use the regional name for onion interchangeably with shallot (Maharashtra, for instance, where both are called ""kanda""). The southern regions of India distinguish shallots from onions in recipes more often, especially the much loved tiny varieties (about the width of a finger);"
"in February or the beginning of March in the Northern Hemisphere). In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured. In Africa, shallots are grown in the area around Anloga in southeastern Ghana. Shallots suffer damage from leek moth larvae, which mine into the leaves or bulbs of the plant. Shallots are used in"
"Haliotis scalaris Haliotis scalaris, common name the staircase abalone or the ridged ear abalone, is a species of sea snail, a marine gastropod mollusk in the family Haliotidae, the abalones. The size of the shell varies between 60 mm and 100 mm. ""The depressed shell has a rounded-oval shape, showing a strong spiral rib on each side of the row of 5 to 6 open perforations, and prominent elevated radiating lamellae around the spire. The shell is moderately large but thin, of the depressed, irregularly oval shape. Its color pattern is reddish or variegated olive and green. The surface has"
"Scallop Scallop () is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name ""scallop"" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. They are one of very few groups of bivalves to be primarily ""free-living"", with many species capable of rapidly swimming short distances"
"Benjamin Britten, who had a long association with the town. Scallop Scallop () is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name ""scallop"" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. They are one of very few groups of bivalves to be primarily"
"in various ways, the most common being grated shallot mixed into dense yogurt, a combination served in almost every restaurant when one orders grills or kebabs. Shallots are also used to make different types of ""torshi"" (ترشی), a sour Iranian side dish consisting of a variety of vegetables under vinegar, eaten with main dishes in small quantities. Shallot is also pickled—called ""shour"" (شور) in Persian—along with other vegetables to be served as ""torshi"". In Southeast Asian cuisines, such as those of Indonesia, Vietnam, Thailand, Cambodia, Malaysia, Philippines, Singapore and Brunei, both shallots and garlic (""bawang putih"", white onions) are often"
"held between November and April, where barbecued calçots are consumed in massive quantities. Calçots are grilled until charred, wrapped in newspaper to steam, then consumed by peeling off the charred skin and dipping the white portion in ""salvitxada"" or romesco sauce. The green tops are discarded. The calçots are accompanied by red wine or cava sparkling wine. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots. Calçot Calçot () is a type of scallion or green onion known as ""calçot"" in the Catalan language. The calçot from Valls (Tarragona, Catalonia) is a registered EU"
"soup or prepared as ""sashimi"" or ""sushi"". In a sushi bar, ""hotategai"" (帆立貝, 海扇) is the traditional scallop on rice, and while ""kaibashira"" (貝柱) may be called scallops, it is actually the adductor muscle of any kind of shellfish, ""e.g."", mussels, oysters, or clams. Dried scallop is known in Cantonese Chinese cuisine as ""conpoy"" (乾瑤柱, 乾貝, 干貝). Smoked scallops are sometimes served as appetizers or as an ingredient in the preparation of various dishes and appetizers. Scallops have lent their name to the culinary term ""scalloped"", which originally referred to seafood creamed and served hot in the shell. Today, it"
"scallop ranges from Delaware to Brazil, and is still sometimes fished commercially. It is not found in bays; instead it lives in open water up to 100-foot depths. The shells are commonly found washed up on ocean beaches. Valve color and shell morphometry distinguish calico scallops from related species. In the Indian River Lagoon in Florida, two other scallops occur: the bay scallop, ""(Argopecten irradians""), which generally has a uniform gray to gray-brown coloration with distinct convexity of the right (lower) valve. The other is the rough scallop, (""Aequipecten muscosus""), which has unequal 'ears' and has sharp scales on the"
"Escargot Escargots, , (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people from Portugal, Sardinia, and Spain. They are also a typical of the cuisines of Catalonia, Crete, and Greece, as well as such North African countries as Algeria and Morocco. The word ""escargot"" is also sometimes applied to living examples of those species which are commonly eaten in this way. In British English, the menu item is usually referred to simply as snails. The first recorded use in"
"Gaultheria shallon Gaultheria shallon is a leathery-leaved shrub in the heather family (Ericaceae), native to western North America. In English, it is known as salal, shallon, or simply gaultheria in Britain. ""Gaultheria shallon"" is tall, sprawling to erect. Evergreen, its dense, tough, egg-shaped leaves are shiny and dark green on the upper surface, and rough and lighter green on the lower. Each finely and sharply serrate leaf is long. The inflorescence consists of a bracteate raceme, one-sided, with five to 15 flowers at the ends of branches. Each flower is composed of a deeply five-parted, glandular-haired calyx and an urn-shaped"
"Abalone Abalone ( or ; via Spanish """", from Rumsen ""aulón"") is a common name for any of a group of small to very large sea snails, marine gastropod molluscs in the family Haliotidae. Other common names are ear shells, sea ears, and muttonfish or muttonshells in Australia, ormer in Great Britain, abalone in South Africa, and in New Zealand. Abalone are marine snails. Their taxonomy puts them in the family Haliotidae which contains only one genus, ""Haliotis"", which once contained six subgenera. These subgenera have become alternate representations of ""Haliotis"". The number of species recognized worldwide ranges between 30"
"Willow Willows, also called sallows and osiers, form the genus Salix, around 400 species of deciduous trees and shrubs, found primarily on moist soils in cold and temperate regions of the Northern Hemisphere. Most species are known as willow, but some narrow-leaved shrub species are called osier, and some broader-leaved species are referred to as sallow (from Old English ""sealh"", related to the Latin word ""salix"", willow). Some willows (particularly arctic and alpine species) are low-growing or creeping shrubs; for example, the dwarf willow (""Salix herbacea"") rarely exceeds in height, though it spreads widely across the ground. Willows all have"
"Doliolida The Doliolida are an order of small marine animals of the subphylum Tunicata. They are in the class Thaliacea, which also includes the salps and pyrosomes. The doliolid body is small, typically 1–2 mm long, and barrel-shaped; it features two wide siphons, one at the front and the other at the back end, and eight or nine circular muscle strands reminiscent of barrel bands. Like all tunicates, they are filter feeders. Unlike the related class Ascidiacea, which are sessile, but like the class Appendicularia, they are free-swimming plankton; cilia pump water through the body which drives them forward. As"
"Haliotis Haliotis, common name abalone (US), ""pāua"" (NZ), or ormer (UK), is the only genus in the family Haliotidae. This genus once contained six subgenera. These subgenera have become alternate representations of ""Haliotis"". The genus consists of small to very large, edible, herbivorous sea snails, marine gastropod molluscs. The number of species recognized worldwide ranges between 30 and 130, with over 230 species-level taxa described. The most comprehensive treatment of the family considers 56 species valid, with 18 additional subspecies. The shells of abalones have a low, open, spiral structure, and are characterized by having several open respiratory pores in"
"(seasoned scallions), ""pa-jangguk"" (scallion beef-broth soup), and ""pa-ganghoe"" (parboiled scallion rolls) where ""silpa"" is used as a ribbon that bundles other ingredients. ""A. fistulosum"" is used in Russia in the spring for adding green leaves to salads. Allium fistulosum Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant. The species is very similar in taste and odor to the related common onion, ""Allium cepa"", and hybrids between the two (tree onions) exist. ""A. fistulosum"", however, does not develop bulbs, and possesses hollow leaves (""fistulosum"""
"some distance from the parent plant, giving rise to the name ""walking onion."" It has been postulated that the name ""Egyptian onion"" derived from Romani people bringing tree onions to Europe from the Indian subcontinent. The tree onion is a species of perennial onion. It is a diploid hybrid between the bunching onion and the shallot. Also known as turfed stone leek, it may be cultivated commercially and for foliage. It is described as a shallot which can be grown in tropical conditions. The phenomenon of forming bulblets instead of flowers is also seen in garlic and other alliums, which"
"of sharks used to feed on rays, which are a main predator of bay scallops. With the shark population reduced – this apex predator in some places almost eliminated – the rays have been free to feed on scallops to the point of greatly decreasing their numbers. By contrast, the Atlantic sea scallop (""Placopecten magellanicus"") is at historically high levels of abundance after recovery from overfishing. Scallops are characterized by offering two flavors and textures in one shell: the meat, called ""scallop"", which is firm and white, and the roe, called ""coral"", which is soft and often brightly coloured reddish-orange."
"Callaloo Callaloo (sometimes callalloo, calalloo, calaloo or kallaloo) is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including ""callaloo but not Spinach or ""bhaaji""), taro(known by many local names, including ""dasheeen bush"" ""callaloo bush"" ""callaloo"" or ""bush"") or ""Xanthosoma"". known by many names, including ""coco"" & ""tannia"". Because the leaf vegetable used in some regions may be locally called ""callaloo"" or ""callaloo bush"" ""Dasheen Leaves"", some confusion can arise among the vegetables and with the dish itself. In"
"ground cereals. General: Escargot Escargots, , (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people from Portugal, Sardinia, and Spain. They are also a typical of the cuisines of Catalonia, Crete, and Greece, as well as such North African countries as Algeria and Morocco. The word ""escargot"" is also sometimes applied to living examples of those species which are commonly eaten in this way. In British English, the menu item is usually referred to simply as snails. The first"
"Smoked scallop Smoked scallops are scallops that have been smoked. A scallop is a common name applied to many species of marine bivalve mollusks in the family Pectinidae, the scallops. Scallops are a cosmopolitan family, found in all of the world's oceans. Smoked scallops have been described as delicious in part due to how the mollusk absorbs the smoky flavor ""better than just about any other seafood. They have also been described as having a firm and chewy texture and consistency. They are sometimes served as appetizers or as an ingredient in the preparation of various dishes and appetizers. They"
"form beds in sandy areas. Scallops as a group are specially adapted to the temperature and salinity fluctuations that are part of life in the intertidal zone. Individuals bury themselves with sediment except for their tentacles, which project above the sediment and are usually the only part of the animal visible to observers. Their concave upper valves hold a thin layer of sediment that is thought to prevent fouling organisms from colonizing. Given the chance, a variety of fouling organisms will colonize scallop shells, including algae, barnacles, polychaete tube worms, sponges, hydrozoans, bryozoans, and even other molluscs. Like other bivalve"