Strong odors from cooking, particularly from garlic and fish, can persist in the kitchen due to the nature of the odorous substances. While chemical sprays provide temporary relief, research indicates that natural kitchen ingredients can eliminate these odors more effectively. For instance, phenols from mint neutralize garlic's sulfurous smell, while the fat and protein in yogurt bind with both hydrophobic and hydrophilic odor particles, reducing their airborne presence. Additionally, antioxidants in rosemary interact with volatile compounds to lessen fishy odors. These natural methods not only mask smells but also induce chemical changes in odor particles. Furthermore, adopting biological approaches to odor removal, such as composting, can enhance sustainability by decreasing reliance on synthetic sprays and minimizing air contamination.