What is it? Tkemali is the ketchup of Georgia (the country, not the state). Made with sour plums and additions like dill, cilantro, garlic and chile peppers, tkemali packs a powerful flavor punch; it’s at once tart, sour, sweet, herbal and sometimes a bit spicy.

Why should I know it? U.S. consumers have begun to embrace another Georgian favorite in recent years: khachapuri, the popular cheese-filled bread. This makes a versatile condiment like tkemali a safe bet for trial, allowing operators to add a flavor kick to dishes and appeal to consumers seeking complex sauces and condiments that balance multiple flavors at once—think “swicy.”

What can I do with it? Tkemali can be used in any dish that could benefit from a hit of tart, sweet, tang: as a flavor foil to rich meats, a dipping sauce for fries or roasted potatoes, a spread on sandwiches or other handhelds, or a flavor builder in soups and stews.

ON THE MENU

Pork Mtsvadi marinated in white wine, served with house-pickled cabbage slaw and housemade red tkemali.
— Supra, Washington, D.C.

Slow-Braised Pulled Pork with a housemade tangy tkhemali plum barbecue sauce and carrot-cabbage slaw.
— Saami Somi, Philadelphia