Shallots

Shallots are another fundamental spice in Thai cooking. They are equal to, or perhaps even more important than garlic. Shallots are something of a cross between onions and garlic. Thai shallots are sweet, yet still have the punch of garlic to them. They’re also red in color, which explains why the direct translation of the Thai name hom daeng is “red onion.” Like onions, they have concentric layers, although usually only three or four. The red to purple color exists primarily in the outer skin of each layer, while the rest of the flesh beneath this skin is almost snow white.

Bunches of shallots on sale in the market.

You will see shallots in a variety of sizes, from small round bulbs the size and color of cherries, to larger bulbs that could even pass for small onions. The smaller ones are a bit more pungent and good for grinding into curry pastes, while the larger ones are easier to slice for salads and sauces.