What does edible gold taste like?

Ancient alchemists claimed that edible gold promoted heart health and helped the body retain its youth.

The Egyptians were the first to use it for consumption, often baking bread with ground gold inside. India is currently the largest consumer of edible gold, with a total of 12 tons annually, mostly for decorating wedding cakes.

Many have labeled the use of edible gold in gastronomy as eccentric, since it has no nutrients, no flavor, and is designed to be digested by the body without leaving a trace.

It is sold in different forms: sheets, flakes, and powder. Initially used mainly in desserts and chocolates, it is now added to all kinds of dishes, including meats, vegetables, and beverages.

Gold doesn't actually have a flavor that adds anything different to food; it is a luxury used as decoration in haute cuisine. It is hypoallergenic, has a neutral taste, and is chemically inert.

Among the most expensive foods made with edible gold are: an $8,000 pizza from Industry Kitchen; tacos with Kobe beef, lobster, beluga caviar, brie cheese, black and white truffle, wrapped in a gold-leaf tortilla, costing $25,000; and "The Frrrozen Haute Chocolate," an ice cream that debuted in 2007 as the most expensive in the world, priced at $25,000, created in collaboration with the luxury jewelry brand Euphoria New York.