In simple terms: Black Shallot is not a natural variety of shallot, but rather the result of transforming ordinary shallots through a long, slow, low-temperature heating process (similar to fermentation) into a dark, flavor-rich product.
You can think of it as “the black garlic of the allium world”. Its production concept and process are almost identical to the increasingly popular black garlic.
Appearance: Dark brown, coffee-colored, or even black throughout. The texture becomes very soft, sticky, and glutinous, similar to dried fruit or soft candy.
Flavor: This is its essence. The pungent, sharp taste of raw shallots completely disappears, transforming into an incredibly rich, complex flavor profile.
Texture: Soft, smooth, and spreadable – easily applied to bread or meat slices.
They are “sibling” products, both belonging to the category of “fermented black ingredients.” The production principles are identical, with the only difference being that garlic is replaced with shallots. Since shallots naturally have different sugar content and flavor compounds compared to garlic, the final product has a more delicate, fruit-forward sweetness without the strong aftertaste characteristic of garlic.
An important clarification is needed here: The traditional “black shallot/black garlic” production process is not strictly microbial fermentation, but primarily a “ripening” process driven by “Maillard reaction” and “enzymatic reactions.” However, due to its slow, controlled nature and flavor transformation resembling fermentation, it’s commonly referred to as “fermentation.”
The core of its success lies in “long-term stable conditions of low temperature and high humidity.”
Select fresh, plump, high-quality shallots. The quality of the raw material directly determines the final product’s flavor.
Place whole, unpeeled shallots into a fermentation chamber (or specialized black garlic/shallot machine) that precisely controls temperature and humidity.
Over weeks, complex chemical reactions occur: Maillard reaction (color & flavor), enzymatic breakdown (sweetness), and caramelization.
| Parameter | Range | Purpose |
|---|---|---|
| Temperature | 60°C to 80°C (140°F to 176°F) | Slowly “cooks” the shallots without burning, enabling chemical reactions |
| Humidity | 70% to 80% | Prevents drying and provides moisture for chemical reactions |
| Time | Several weeks to months (e.g., 30-60 days) | Allows for complete flavor transformation and complexity development |
During the extended period of constant temperature and humidity, wonderful biochemical reactions occur inside the shallots:
High-quality shallots + Precise low-temperature, high-humidity environment + Sufficiently long waiting time = Completely transformed Black Shallot
The transformation creates an incredibly complex flavor profile completely different from raw shallots:
Sweetness
Prominent notes of caramel, honey, and dates
Acidity
Subtle tang reminiscent of fruit vinegar or plums
Umami
Deep savory notes similar to soy sauce or miso
Aroma
Subtle fermented, fruity, and smoky notes without raw sharpness
Without professional equipment, some enthusiasts attempt to make black shallots using a rice cooker’s “keep warm” setting. Place shallots in a dry rice cooker pot, close the lid, and switch to the warm setting for 2-3 weeks continuously.
Warning: This method doesn’t control humidity, has a high failure rate (possible mold or excessive dryness/hardness), and the actual temperature of rice cooker warm settings varies by model. Proceed with caution!