Allium Ascalonicum

Allium Ascalonicum.jpg

NAME:  Allium ascalonicum

FAMILY: Liliaceae

COMMON NAMES: Shallot, Spring onion

LOCAL NAMES: Alubosa-elewe, Albasa maigo, kaanda, praan

USEFUL PART(s):  Leaves, Bulb

GENERAL USES:

  • Allium ascalonicum  is majorly use in cooking  in spicing foods and as an ingredient

 

GEOGRAPHIC DISTRIBUTION

  • Nigeria

  • USA

  • China

  • India

  • Malaysia

  • Thailand

  • Ghana

  • Indonesia

  • Vietnam

WHY IS IT GREEN?

 Allium ascalonicum medicinal values include:

  • Convulsion

  • Dysentery

  • Sore throat

ENVIRONMENTAL IMPACT

FUNFUL FACT

  • Shallot has its name from Ashkelon, an old Philistine city

  • It’s  in clusters of short prostrate shoot and often use because of their pleasant taste and flavour but it has a strong smell

  • Shallot is a type of onion but the flavour is not sharp or strong compared to onions

FURTHER READINGS

Acheampong, A., Badu, M., & Agyemang, A. Y. (2016). Comparative Total Phenolics and Antioxidant Activities of Xanthosoma colocasia , Solanum torvum and Allium ascalonicum L . International Journal of Chemical and Biomolecular Science, 2(4), 73–79.

Jamilah, & Novita, E. (2016). Pengaruh Pupuk Organik Cair Crocober Terhadap Tanaman Bawang Merah (Allium ascalonicum L.). Jurnal Ipteks Terapan, 2(2), 67–73. https://doi.org/10.22216/jit.2014.v8i2.424

Mariana Putri, Rosita Sipayung, M. S. (2012). PERTUMBUHAN DAN PRODUKSI BAWANG MERAH (Allium ascalonicum L.) DENGAN PEMBERIAN VERMIKOMPOS DAN URINE DOMBA. Jurnal Online Agroekoteknologi, 1(1), 125 & 137.

Pandurangan, V., Amanulla, S. S. D., & Ramanathan, K. (2016). Anticancer efficacy of dry and fresh Allium ascalonicum (shallot) against HepG2 cell line. National Journal of Physiology, Pharmacy and Pharmacology, 6(3), 196–199. https://doi.org/10.5455/njppp.2016.6.08012016112

Pobłocka-Olech, L., Głód, D., Zebrowska, M. E., Sznitowska, M., & Krauze-Baranowska, M. (2016). TLC determination of flavonoids from different cultivars of Allium cepa and Allium ascalonicum. Acta Pharmaceutica, 66(4), 543–554. https://doi.org/10.1515/acph-2016-0038

Raeisi, S., Sharifi-Rad, M., Quek, S. Y., Shabanpour, B., & Sharifi-Rad, J. (2016). Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension. LWT - Food Science and Technology, 65, 112–121. https://doi.org/10.1016/j.lwt.2015.07.064

Rosliani, R., Hidayat, I. M., Sulastrini, I., & Hilman, Y. (2016). Dissemination of technology for shallot (Allium ascalonicum L.) seed production using true shallot seed (TSS) in Indonesia. In Acta Horticulturae (Vol. 1143, pp. 345–352). https://doi.org/10.17660/ActaHortic.2016.1143.49

Setyadjit, & Sukasih, E. (2015). Effect of Addition of Filler on the Production of Shallot (Allium Cepa Var. Ascalonicum L.) Powder with Drum Dryer. Procedia Food Science, 3, 396–408. https://doi.org/10.1016/j.profoo.2015.01.044

Tubić, L., Anačkov, G., Milojević, J., Ghalawenji, N., Mitić, N., Igić, R., & Zdravković-Korać, S. (2014). High variability in the tissue culture response of root-tips of Allium ascalonicum individuals and optimization of the regeneration procedure. Plant Cell, Tissue and Organ Culture, 118(1), 101–110. https://doi.org/10.1007/s11240-014-0465-9

Zonyane, S., Van Vuuren, S. F., & Makunga, N. P. (2013). Antimicrobial interactions of Khoi-San poly-herbal remedies with emphasis on the combination; Agathosma crenulata, Dodonaea viscosa and Eucalyptus globulus. Journal of Ethnopharmacology, 148(1), 144–151. https://doi.org/10.1016/j.jep.2013.04.003