Escallion is closely related to leeks and shallots and at times used as a substitute for them both. The variety that is grown in Jamaica and in particularly St. Elizabeth the home of the islands food production is quite potent. There is a certain unique flavor, zest and potency that the local grown Jamaican scallion exudes in the dishes. For most Jamaicans cooking without the local escallion is nothing less than a crime. The soups, stews, curries and rice and peas among others cannot be completed without a bit of the zesty Jamaican escallion.