Black garlic, has now hit stores in the UK and promises all the pungent flavor of the normal, sans the bad smell.
Thai and Korean chefs have already been using the ingredient for quite some time and now it is available for sale in Selfridges department store in London.
Top London chefs are also using it in their preparations,.
Black garlic is produced by fermenting a standard bulb in a high temperature for nearly a month. Consequently, the garlic looks like a normal bulb, with papery skin, from the outside. But when it is peeled the flesh is a inky, black in color with a slightly chewy texture.
Asian dishes often use garlic and some people even use it to flavor drinks.
"I really like the texture and depth of flavor this has - without being as potent as regular garlic. I am using it in a new dish that is in progress at the moment: a veal sweetbread, studded with black garlic," the Telegraph quoted Claude Bosi, the head chef of Hibiscus, the Michelin-starred restaurant in Mayfair, as saying.
Black garlic is priced at 5.49pounds for two bulbs at Selfridges.