Biru Lancor Shallots: The Secret Behind Hunay's Exceptional Crunch

April 10, 2026

Biru Lancor Shallots: The Secret Behind Hunay's Exceptional Crunch

Not all shallots are suitable for frying. Discover the biru lancor variety from Probolinggo — the secret behind the quality and crispiness of Hunay fried shallots.

Behind every crispy, fragrant bite of Hunay fried shallots lies one special raw material: biru lancor shallots from Probolinggo.

Not all shallots can produce quality fried shallots. Choosing the right variety is the first — and most important — step in premium fried shallot production.

What Are Biru Lancor Shallots?

Biru lancor is a local shallot variety developed and cultivated for generations by farmers in Probolinggo, East Java, Indonesia. The name "biru lancor" comes from its distinctive characteristics: a reddish bulb with a purplish-blue tint, and an elongated, slender shape (lancor means slender/elongated in Javanese).

Why Biru Lancor Is Superior for Frying

1. Very Low Water Content

Its low water content means:

  • Faster and more even frying
  • Crispier, drier final result
  • Stays crunchy longer after frying
  • Naturally longer shelf life

2. Stronger and More Distinctive Aroma

Biru lancor contains higher sulfur compounds than other varieties, producing the characteristic strong shallot aroma.

3. Naturally Savory-Sweet Flavor

The combination of natural sugars and sulfur compounds creates a complex flavor profile: savory with a hint of sweetness at the finish.

4. Uniform Size

Relatively small and uniform bulbs make it easy to slice them thinly and consistently, ensuring even cooking.

Why Does It Only Grow Best in Probolinggo?

  • Volcanic soil from Mount Bromo, rich in minerals
  • Dry climate with low humidity ideal for shallot cultivation
  • High sunlight intensity that helps form aromatic compounds
  • Right altitude (0–500 m above sea level)

Biru Lancor vs Other Varieties

| Aspect | Biru Lancor Probolinggo | Regular Shallots | |---|---|---| | Water content | Low | Medium–High | | Aroma | Very strong | Moderate | | Flavor after frying | Savory-sweet | Tends to be sharp | | Post-frying crispiness | Excellent | Moderate | | Suitable for frying? | Highly ideal | Less optimal |

This is why Hunay does not use other varieties, even if they are cheaper. Raw material quality is a foundation that cannot be compromised.

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