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The sense of taste, or gustation, contributes significantly to quality of life by enabling differentiation among flavors and facilitating the enjoyment of food. Taste buds are located within the fungiform, foliate, and circumvallate papillae of the tongue but are absent from the filiform papillae, which serve only a tactile function. These neuroepithelial structures act as chemoreceptors within the oral cavity, distinguishing harmful from pleasurable stimuli, thereby influencing feeding behavior and digestion.[1] Five basic taste modalities have been identified. Sweet taste permits recognition of sugars and carbohydrates. Salty taste regulates sodium intake and contributes to water balance. Sour taste results from acidic foods and functions as a protective mechanism against the ingestion of spoiled food. Bitter taste is generally associated with unpleasant flavor and signals potentially harmful substances. Umami taste is linked to protein content and conveys the savory flavor.[2] Disorders of gustation can impair nutrition and serve as early indicators of systemic disease. Diagnostic evaluation of taste function aids in distinguishing peripheral from central pathology and can provide guidance in surgical planning when procedures involve the tongue or adjacent structures. Understanding the anatomy and physiology of taste buds allows clinicians to identify the origin of dysfunction, correlate symptoms with underlying pathology, and select appropriate therapeutic strategies.