Garlic burns your tongue because it activates the same biological pathways in your mouth as chili peppers and wasabi.
Garlic, like chili peppers and wasabi, can create a burning sensation in the mouth. According to research, garlic stimulates the taste buds using the same biological pathways as those fiery condiments.
Here's a breakdown:
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Similar Biological Pathway: Garlic contains compounds that trigger the same pain receptors in your mouth as capsaicin (found in chili peppers) and isothiocyanates (found in wasabi). This is why you experience a burning sensation.
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The Culprit Compound: While the reference doesn't specify the exact compound in garlic responsible for the burning sensation, it's related to sulfur-containing compounds like allicin that are created when garlic is crushed or cut.
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Intensity Varies: The intensity of the burn depends on the amount of garlic consumed, the preparation method (raw garlic is generally more potent), and individual sensitivity.
In short, the burning sensation from garlic is a result of specific compounds activating the same pain receptors in your mouth that are stimulated by chili peppers and wasabi.
