Synonyms:
English Name:
1- Persian Shallot
2- Ornamental Onion
Other Names in English:
1- Wild onion, Wild Garlic
Family: Amaryllidaceae
Persian Name: موسیر/ Mooseer
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About Allium ascalonicum
The stem of the Allium ascalonicum plant is elongated and hollow and has a circular cross-section. Its leaves are very elongated and pointed. But compared to garlic leaves, they are shorter and wider. Unlike garlic, Persian Shallot leaves grow from the bottom of the stem. The flowers are reddish pink and very small and grow in complex and spherical form at the end of the flowering stem.
The underground bulb of Allium ascalonicum is almost oval, relatively small and the size of a small onion, and unlike the garlic, its surface is smooth and uniform. It is covered by a white and thin peel (similar to onion peel). In the lowest part of the underground bulb of Pershian Shallot, there are short and relatively thin roots. Its aroma is almost similar to the smell of garlic. But it has a slightly spicy and delicate taste.
Chemical Constituents
Butene,1-(methylthio)-(Z) (18.21%), Methyl methylthiomethyl disulfide (8.41%), Dimethyl tetrasulfide (6.47%), Piperitenone oxide (4.55%) are the most abundant components and comprised 37.64% of the essential oil. 5-Diethylthiophene (0.07%) and n-Nonanal (0.06%) were detected in lower amounts. The presence of compounds showed mono-sulfur (22.42%), disulfide (1.81%), tri-sulfur (13.57%) and tetra-sulfur compounds (6.47%). The results indicated that the highest amount of sulfur compounds is related to mono-sulfur compounds.
Temperament: Hot and dry
Health Benefits
Harms: Continuing to eat it is harmful for hot temperament people.
Modifier: Sweet Almond Oil.
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