Why Store-Bought Guacamole Makes Your Tongue Tingle

When it comes to filling out a crowd-pleasing party spread, guacamole is a staple. It’s delicious, filling, and low-maintenance. But as you stock up on the rest of your party essentials at the grocery store, you might think twice about tossing a pre-packaged guacamole in your cart and instead, grab some ingredients to make it homemade. 

If this plot sounds all too familiar, we hear you. There’s something that feels distinctly off about the store-bought stuff. Of course, homemade will always be superior, but why does the store-bought kind taste so strange? 

It wasn’t until a team meeting with the food editors here at Allrecipes that we realized exactly what about the flavor is so displeasing: it makes your tongue tingle. And since then, it’s become a new, riveting food curiosity, right up there with ‘Why is deli meat rainbow?’ and ‘What are bacon bits actually made of?'

Let us explain. Sometimes after eating a bite of store-bought guac, a strange feeling lingers on your tongue that almost tickles, like you’re having some kind of reaction. But fear not (unless you have a known allergy to an ingredient in the dip), this sensation is happening to all of us guac snackers.

Why Does Store-Bought Guacamole Make Your Tongue Tingle?

The most likely answer is an ingredient most people don't put in their homemade recipe but is in almost all store-bought versions. 

Citric acid is a commonly used flavoring and preservative in mass food production. This ingredient is used to prevent enzymatic browning and infuse a tart, bright flavor. It plays the same role as a squeeze of fresh lime juice in a guacamole recipe but to a greater extent. 

Citric acid lives in the FDA’s list of foods “generally recognized as safe” and is commonly recognized for giving candy its sour properties. Although it occurs naturally in citrus fruits, it can also be extracted on an industrial scale from other foods. 

Another common flavoring and preservative is ascorbic acid, and although it is also naturally found in citrus, it's very different from citric acid. Citric acid is more acidic and works better to lower the pH in the food, while ascorbic acid is better at preserving the color of the food. Also, citric acid tastes more sour while ascorbic acid has a saltier flavor. 

Citric acid, ascorbic acid, or even a combination of the two are commonly added to the dip to preserve the bright hue.

Meanwhile, when an avocado is cut or mashed, an enzyme called polyphenol oxidase is released in the fruit (the same enzyme that causes browning when the bright green flesh is exposed to air). When polyphenol oxidase reacts with the added acid in the guacamole, it can sometimes cause a tingling sensation on the tongue.

So, the same reason why the store-bought guacamole stays bright and beautiful after a few days in the fridge is the same reason it makes your tongue feel funny. 

How To Avoid Tongue-Tingling Guacamole

The best-tasting guacamole is the one that’s homemade and luckily, it’s incredibly easy to make. With just a handful of ingredients, you can whip up a fresh and creamy avocado dip that maintains its vibrant green color without any preservatives. You can also give it your own flavor spin with cream cheese, Serrano chilis, or even mango.

If you’re in a pinch and need to grab one in your grocery run, opt for the fresh-made options typically found in the bakery section.