For a given value of recent, it's between three things.
Black garlic, vegemite and marmite.
Black garlic is candy with depth. Sweet, savory, and a mild pungency that nothing else has. It's also a great ingredient, but stands as its own delightful edible.
Vegemite is basically a salt and umami bomb. It's best used as a spread, imo, but can be added to soups, stews, or other dishes that can use a little boost with only the smallest of additions.
Marmite is similar to vegemite, but has a bit more versatility, imo. It's also more of a syrupy consistency compared to the paste of vegemite. The flavor profile is different though, with marmite having a malty undertone and being slightly earthier. But it can generally be added to marinades and sauces in a way that vegemite isn't as good at.
The key with the 'mites is moderation. As ingredients, you might add at most a whole teaspoon to a pot of soup. And that's going to be a heavy addition. As a spread, you want the thinnest possible layer on the bread because both are salty and potent. But, you can layer on a little of either, with some butter, on toast and it is amazing, just like that.
Black garlic, I have trouble using as an ingredient because it's just so damn good by itself. But it can go anywhere garlic goes. Either by itself, or with normal garlic. But I prefer it along the lines of how people use truffles, and typically on dishes where it's going to have plenty of room to come though. It's expensive enough compared to regular garlic that you don't want to waste it in a giant pot of marinara where it'll get drowned out.