The term shallot is used to describe two different Allium species of plant. The French gray challot or griselle, which has been considered to be the “true shallot” by many, is Allium oschaninii, a species that grows wild from Central to Southwest Asia. Other varieties of shallot are Allium cepa var. aggregatum, also known as A. ascalonicum. In Australia, the term can also refer to Scallion, and the term eschalot is used to refer to the shallot described in this article.