On price alone, it is easy to end up with something very cheap — fried shallots brought into Taiwan from China, Hong Kong or Vietnam and simply repacked here. It looks like a bargain, and against the cost of producing in Taiwan it certainly saves money.

But there is a question most buyers never quite ask. If there is no aroma, if there is material in there that is not shallot, and if it sometimes smells faintly wrong — why spend anything on it at all?


Think it through: what does it actually cost you not to use a high-quality shallot?


Then look at the customers who have worked with us for years. Their businesses keep growing.
So: save money and hope nobody notices — or spend a little on good shallots, earn a good deal more, and build a reputation while you are at it?