The taxon was synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.

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.

[13] In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).

[18] Like onions, when sliced, raw shallots release substances that irritate the human eye, resulting in production of tears.

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); 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.

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 Southeast Asian cuisines, such as those of Indonesia, Vietnam, Thailand, Cambodia, Malaysia, Philippines, Singapore and Brunei, both shallots and garlic are often used as elementary spices.

In the southern Philippines, shallot bulbs and leaves are used to make the popular spicy Maranao condiment called palapa, which is used in the dish Piaparan.