Black garlic, which has been used for ages for medicinal purposes in Korea, China and Japan, has made its way to the U.S., and is already a darling for top chefs at Charlie Trotter’s, Bix and Le Bernardin. It’s even made an appearance on Bravo’s Top Chef: New York. Its sweet-and-savory flavor profile—a combination of rich molasses mixed with tangy garlic—is created through a special month-long fermentation process without the use of additives. It has a soft jelly-like texture with a smooth consistency similar to a tender dried fruit with no bite or odor. And it’s loaded with nearly twice as many antioxidants as raw garlic.

Tim Ziegler, spice master and chef for Italco Foods in Denver, says, “Black Garlic has tremendous application in sauce and dressing creation. For example, [Denver-based] Dish’s executive chef-owner Jenna Johansen is featuring a chilled bean thread noodle with Korean black garlic peanut dressing with edamame and scallions on her tasting menu. It is a truly delightful dish.” Black Garlic Inc., the sole U.S. supplier, suggests using it in a butternut and sweet potato soup, as a rub for filet of sea bass, in mushroom risotto and on baked bananas for dessert.-Denise Shoukas