Oxygeusia is a heightened or abnormally sharpened sense of taste, the gustatory counterpart to oxyosmia for smell. It can occur transiently during pregnancy, in certain neurological conditions, as a side effect of medications, or during recovery from taste loss, when the returning sense overshoots normal sensitivity. For most people it is a curiosity rather than a complaint, though heightened taste can make ordinary foods overwhelmingly intense and contribute to food aversions. In sensory science, individual variation in taste sensitivity is well documented: supertasters, with dense fungiform papillae, experience bitterness and pungency far more strongly than others, influencing their food preferences and even vegetable intake. Understanding such variation helps explain why one person’s perfectly seasoned dish is another’s inedible assault.