Why Does Store-Bought Guacamole Leave a Tingly Sensation on Your Tongue?

When planning the perfect party spread, guacamole is a must-have. It's tasty, satisfying, and easy to prepare. But while you're stocking up on other essentials at the store, you might hesitate before picking up a pre-made tub of guacamole and opt for fresh ingredients to whip up your own batch instead.

If this scenario sounds familiar, you're not alone. There's something undeniably off about store-bought guacamole. Sure, homemade always wins, but what makes the store version taste so oddly different?

It wasn't until a meeting with our food editors at Dinogo that we pinpointed what exactly makes the flavor so odd: it causes a weird tingling on your tongue. Since then, it's become one of our favorite food mysteries, right up there with ‘Why is deli meat iridescent?’ and ‘What are bacon bits really made of?’

Here's the deal: After a bite of store-bought guac, you might notice a peculiar sensation on your tongue that almost feels like a tickle, as if you're reacting to something. But don't worry (unless you have an allergy to any of the dip's ingredients)—this strange feeling is something we're all experiencing as guacamole lovers.

Why Does Store-Bought Guacamole Give You a Tingly Sensation?

The most likely culprit is an ingredient that you probably don't use in your homemade guacamole, but it's present in nearly every store-bought version.

Citric acid is a popular flavor enhancer and preservative in mass-produced foods. It helps prevent browning and adds a sharp, tangy taste. It serves a similar purpose to fresh lime juice in guacamole, but in a more intense way.

Citric acid is listed by the FDA as ‘generally recognized as safe’ and is well-known for giving candies their sour kick. While it naturally occurs in citrus fruits, it can also be extracted from other foods on an industrial scale.

Another common preservative and flavor enhancer is ascorbic acid. Though it also appears in citrus fruits, it's quite different from citric acid. Citric acid is more acidic, effectively lowering the pH in foods, while ascorbic acid is better at preserving their color. Additionally, citric acid tastes more sour, while ascorbic acid has a saltier flavor profile.

Citric acid, ascorbic acid, or a mix of both are often added to store-bought guacamole to keep its vibrant color intact.

When an avocado is cut or mashed, it releases an enzyme called polyphenol oxidase, which is the same enzyme responsible for browning the flesh when exposed to air. When this enzyme meets the acid in guacamole, it can sometimes trigger a tingling sensation on your tongue.

So, the reason your store-bought guacamole stays fresh and bright in the fridge for days is also why it causes that odd feeling on your tongue.

How to Avoid the Tongue-Tingling Guacamole

The freshest and most flavorful guacamole is always homemade—and it's surprisingly easy to make. With just a few simple ingredients, you can prepare a creamy, fresh avocado dip that keeps its gorgeous green hue without needing any preservatives. Plus, you can get creative with your additions like cream cheese, Serrano chilies, or even mango.

If you're in a hurry and need to pick up some guacamole, go for the freshly made varieties usually found in the bakery section of the store.