10 Best Herbal Tinctures For Bitter Taste In Mouth

Herbal tinctures for bitter taste in mouth are natural remedies that use concentrated plant extracts to address an unpleasant phenomenon characterized by a persistent, metallic or soapy aftertaste.

This condition is often caused by oral infections, sinus issues, or nutritional deficiencies. Herbal tinctures like peppermint, ginger, and licorice root help alleviate bitterness by soothing the taste buds and reducing inflammation in the mouth.

By using these tinctures, individuals can enjoy their favorite foods and drinks without being distracted by an unpleasant aftertaste, improving overall quality of life.

The following article describes in detail the most important tinctures for bitter taste in mouth, including medicinal properties, parts of herbs to use, and recipes for preparations.

1. Gentiana lutea

Yellow gentian tinctures helps with bitter taste in mouth because it contains a powerful bitter compound that stimulates the taste buds and resets the palate.

The herbal extract targets the specific receptors on the tongue responsible for detecting bitterness, helping to balance out an overabundance of sweetness or other flavors.

As a result, the bitter taste is reduced, restoring harmony to the senses and allowing for a more nuanced appreciation of food and drink.

Medicinal Constituents

The list below shows the primary medicinal constituents in Gentiana lutea tinctures that help with bitter taste in mouth.

• Secoiridoids: Secoiridoids are a type of phenolic compound that contribute to the bitter taste of Gentiana lutea, but they also have anti-inflammatory and antioxidant properties that may help reduce the perceived bitterness.
• Alkaloids: Alkaloids in Gentiana lutea have been reported to have anti-inflammatory and bitter-tasting properties, which may help mask the bitter taste in the mouth.
• Amarogentin: Amarogentin, a type of secoiridoid glycoside, is particularly bitter but has been reported to have anti-inflammatory and antioxidant properties that may counteract its bitter taste.

Parts Used

The list below shows the primary parts of yellow gentian used to make tinctures for bitter taste in mouth.

• Roots: They are used to make tinctures due to their high concentration of bitter compounds, particularly gentianine and amarogentin, which give the herb its characteristic bitter taste.
• Barks: The bark of the Gentiana lutea root is also used to make tinctures for its bitter properties, although it may be less concentrated than the roots.
• Fruits: The fruits of the Gentiana lutea plant, which are often referred to as capsules, also contain bitter compounds and are used to make tinctures to support digestive health.

Quick Recipe

The following recipe gives a procedure to make a basic yellow gentian for bitter taste in mouth.

1. Harvest 50g of dried gentiana lutea roots in late summer or early fall when roots are mature.
2. Chop the dried roots into small pieces and weigh out 50g for tincture making process.
3. Combine the chopped gentiana lutea roots with 250ml of 60% ethanol in a clean glass jar.
4. Steep the mixture for 2-6 weeks in a cool dark place with occasional shaking of the jar.
5. Strain the tincture through cheesecloth or a coffee filter into a clean glass bottle and store.

2. Taraxacum officinale

Dandelion tinctures helps with bitter taste in mouth because it contains bioactive compounds like flavonoids and phenolic acids, which have potent antioxidant and anti-inflammatory properties.

These compounds help to neutralize the underlying causes of bitter taste, such as inflammation and oxidative stress in the mouth. Additionally, dandelion's natural diuretic properties can help to reduce excess mucus production, which can contribute to a bitter or metallic taste.

By addressing these underlying issues, dandelion tinctures can effectively alleviate bitter taste and restore a healthy, neutral flavor profile to the mouth.

Medicinal Constituents

The list below shows the primary medicinal constituents in Taraxacum officinale tinctures that help with bitter taste in mouth.

• Taraxasterol: This triterpene saponin has anti-inflammatory properties that may help reduce inflammation in the oral cavity, which can contribute to bitter taste.
• Luteolin: As a flavonoid phenolic compound, luteolin has antioxidant and anti-inflammatory effects that may help protect the oral mucosa from oxidative stress and inflammation, thereby reducing bitter taste.
• Caffeic acid: This phenolic acid has antimicrobial and anti-inflammatory properties, which can help reduce bacterial overgrowth and inflammation in the mouth that may cause bitter taste.

Parts Used

The list below shows the primary parts of dandelion used to make tinctures for bitter taste in mouth.

• Leaves: Their high concentration of sesquiterpene lactones, specifically taraxasterol, is responsible for the bitter taste.
• Stems: The stems contain a compound called sesquiterpene lactone, which contributes to the bitter flavor.
• Roots: The roots of Taraxacum officinale contain a high concentration of sesquiterpene lactones, making them a key component for bitter tinctures.

Quick Recipe

The following recipe gives a procedure to make a basic dandelion for bitter taste in mouth.

1. Harvest fresh taraxacum officinale roots and leaves in the early morning on a dry day for optimal potency.
2. Dry the harvested plant material in a well-ventilated area at room temperature for 7-10 days to reduce moisture content.
3. Combine 250 grams of dried taraxacum officinale with 750 milliliters of 95 percent ethanol in a clean glass container.
4. Steep the mixture in a cool dark place for 2-3 weeks, shaking the container every 2-3 days to ensure proper extraction.
5. Strain the liquid through a cheesecloth or a coffee filter into a separate container, discard the solids and store the tincture in a dark glass bottle.

3. Artemisia absinthium

Wormwood tinctures helps with bitter taste in mouth because of its natural astringent properties, which can help reduce inflammation and cleanse the palate.

The herb's compounds, such as thujone and absinthin, bind to bitter taste receptors on the tongue, blocking further stimulation and providing relief from an overwhelming sense of bitterness.

Additionally, wormwood tinctures can also stimulate digestive enzymes and improve gut health, which may contribute to a reduction in bitter tastes experienced during oral cavity infections or inflammation.

Medicinal Constituents

The list below shows the primary medicinal constituents in Artemisia absinthium tinctures that help with bitter taste in mouth.

• Bornyl acetate: This sesquiterpene acts as a bitter compound that contributes to the herb's bitter taste, which may help to stimulate digestion and improve appetite.
• Bornol: As a sesquiterpene, bornol may also contribute to the herb's bitter taste, potentially helping to increase saliva production and improve digestion.
• Artabsin: This sesquiterpene lactone is responsible for the bitter taste of Artemisia absinthium, which may help to stimulate digestive enzymes and improve nutrient absorption.

Parts Used

The list below shows the primary parts of wormwood used to make tinctures for bitter taste in mouth.

• Leaves: The leaves are the most commonly used part due to their high concentration of bitter compounds, such as absinthin, which provides the characteristic bitter flavor.
• Stems: The stems are also used for their bitter properties, often used in combination with leaves to create a balanced flavor profile.
• Roots: The roots are sometimes used to add depth and a slightly earthy undertone to the bitter flavor, although they are less commonly used than leaves and stems.

Quick Recipe

The following recipe gives a procedure to make a basic wormwood for bitter taste in mouth.

1. Harvest 250g of fresh or 500g of dried artemisia absinthium leaves and flowers at dawn or late afternoon.
2. Chop the plant material into small pieces using a sharp knife or a pair of scissors.
3. Combine the chopped plant material with 750ml of vodka in a clean glass jar and seal it.
4. Store the jar in a cool dark place and allow it to steep for 2 to 6 weeks shaking the jar occasionally.
5. Strain the liquid through a cheesecloth or a coffee filter into another clean glass jar discarding the solids.

4. Ginkgo biloba

Maidenhair tree tinctures helps with bitter taste in mouth because it contains antioxidants that neutralize and eliminate toxins responsible for unpleasant flavors.

The tannins present in the maidenhair tree also help to reduce inflammation in the mouth, which can contribute to a bitter taste. Additionally, the antiseptic properties of the tincture help to prevent the growth of bacteria that can cause bad breath and further exacerbate bitter tastes.

By using herbal maidenhair tree tinctures, individuals can effectively eliminate bitter flavors and enjoy fresh, clean breath.

Medicinal Constituents

The list below shows the primary medicinal constituents in Ginkgo biloba tinctures that help with bitter taste in mouth.

• Flavonoids: These compounds may help reduce bitterness in the mouth by potentially inhibiting the binding of bitter taste receptors on the tongue.
• Terpenoids: Specifically, ginkgolides and bilobalides, terpenoid compounds found in Ginkgo biloba, may help mitigate bitter taste by modulating the activity of bitter taste receptors or influencing the oral environment in a way that reduces perceived bitterness.
• Volatile organic compounds: Certain VOCs, such as limonene, may help counteract bitter taste in the mouth by masking or overpowering the bitter flavor with their own distinct taste profiles.

Parts Used

The list below shows the primary parts of maidenhair tree used to make tinctures for bitter taste in mouth.

• Leaves: Ginkgo biloba leaves are commonly used to make tinctures for their medicinal properties, and in the case of bitter taste, the leaves are often used due to their rich flavonoid and terpene content, which contributes to the bitter flavor.
• Seeds: Ginkgo biloba seeds are used to make tinctures due to their high concentration of bilobalide, a compound responsible for the bitter taste and some of the plant's medicinal effects.
• Roots: Ginkgo biloba roots are sometimes used to make tinctures for their earthy and bitter flavor, which is often associated with traditional herbal remedies.

Quick Recipe

The following recipe gives a procedure to make a basic maidenhair tree for bitter taste in mouth.

1. Harvest ginkgo biloba leaves in late summer or early fall when they are at their peak potency level.
2. Dry the ginkgo biloba leaves using a food dehydrator at 95 degrees fahrenheit for 8 hours or air-drying for 2 weeks.
3. Grind the dried ginkgo biloba leaves into a fine powder using a coffee grinder at 1 tablespoon per 8 ounces of solvent.
4. Steep the ginkgo biloba powder in a solvent such as 80 proof vodka or glycerin at a 1:5 ratio for 2 to 6 weeks.
5. Strain and filter the ginkgo biloba tincture using cheesecloth and a coffee filter and store in dark glass bottles for up to 5 years.

5. Thymus vulgaris

Thyme tinctures helps with bitter taste in mouth because it contains compounds that have natural antibacterial and anti-inflammatory properties.

The herb's volatile oils, particularly thymol, can help to eliminate bad bacteria that cause bad breath and reduce inflammation in the gums and tongue, which can contribute to a bitter taste. Additionally, thyme tinctures may also help to stimulate saliva production, washing away lingering flavors and reducing the perception of bitterness.

By addressing these underlying causes, herbal thyme tinctures can help to alleviate bitter tastes and leave your mouth feeling fresh and clean.

Medicinal Constituents

The list below shows the primary medicinal constituents in Thymus vulgaris tinctures that help with bitter taste in mouth.

• Thymol: Thymol helps reduce bitter taste by acting as a potent antimicrobial agent, which helps eliminate bacteria that can cause bad breath and bitter taste.
• Carvacrol: Carvacrol has been shown to have anti-inflammatory properties, which can help reduce inflammation in the mouth and throat, thereby reducing bitter taste.
• Rosmarinic acid: Rosmarinic acid has antioxidant properties, which can help protect the mouth and throat from oxidative stress and inflammation, thereby reducing bitter taste and promoting a healthy oral environment.

Parts Used

The list below shows the primary parts of thyme used to make tinctures for bitter taste in mouth.

• Leaves: They are rich in essential oils, particularly thymol, which provides the characteristic bitter taste and medicinal properties.
• Buds: The buds contain a higher concentration of thymol and other essential oils than the leaves, making them a popular choice for bitter tinctures.
• Flowers: The flowers of Thymus vulgaris also contain essential oils and are used to make tinctures, although in smaller quantities than the leaves and buds, they still contribute to the bitter taste.

Quick Recipe

The following recipe gives a procedure to make a basic thyme for bitter taste in mouth.

1. Harvest 1 part of fresh thymus vulgaris leaves and flowers in the morning after dew has evaporated.
2. Clean and dry the harvested thymus vulgaris in a warm place with good air circulation for 2 weeks.
3. Combine 1 part of dried thymus vulgaris with 2 parts of 80-proof vodka in a clean glass jar.
4. Steep the mixture in a cool dark place for 2 to 6 weeks shaking the jar daily.
5. Strain the mixture through a cheesecloth or coffee filter into another clean glass container and discard the solids.

6. Sambucus nigra

Elder tinctures helps with bitter taste in mouth because it contains powerful antioxidants and flavonoids that help to reduce inflammation and soothe the mucous membranes in the mouth.

The bitter taste often associated with certain conditions such as gastroesophageal reflux disease (GERD) or tongue problems, can be alleviated by the antacid and anti-inflammatory properties of elder tincture.

Additionally, elder tincture's natural astringent properties help to tighten up loose connective tissue in the mouth, reducing inflammation and discomfort caused by bitter tastes.

Medicinal Constituents

The list below shows the primary medicinal constituents in Sambucus nigra tinctures that help with bitter taste in mouth.

• Flavonoids: Flavonoids in Sambucus nigra tinctures help to reduce bitterness by neutralizing the bitter compounds and improving the overall taste experience.
• Phenolic acids: Phenolic acids, such as caffeic acid and ferulic acid, in Sambucus nigra tinctures may help to reduce bitterness by inhibiting the production of bitter compounds or by binding to them, making them less potent.
• Terpenoids: Terpenoids, such as limonene and pinene, in Sambucus nigra tinctures may help to reduce bitterness by their antioxidant and anti-inflammatory properties, which can help to soothe the mouth and reduce the sensation of bitterness.

Parts Used

The list below shows the primary parts of elder used to make tinctures for bitter taste in mouth.

• Flowers: The flowers of Sambucus nigra are used to make tinctures for their bitter taste due to their high concentration of glycosides and anthraquinones.
• Leaves: The leaves of Sambucus nigra contain bitter compounds such as flavonoids and terpenoids, making them a suitable choice for tinctures.
• Fruits: The fruits of Sambucus nigra are used to make tinctures for their bitter taste, particularly due to the presence of anthraquinones and other phenolic compounds.

Quick Recipe

The following recipe gives a procedure to make a basic elder for bitter taste in mouth.

1. Harvest sambucus nigra berries in late summer early fall when ripe and fully colored.
2. Clean and dry the berries thoroughly to remove excess moisture and any debris.
3. Combine 1 part sambucus nigra berries with 2 parts high proof neutral spirit in a clean glass container.
4. Store the mixture in a cool dark place and steep for 2 6 weeks to allow extraction.
5. Strain the liquid through a cheesecloth or fine mesh to separate the tincture from the solids.

7. Glycyrrhiza glabra

Licorice tinctures helps with bitter taste in mouth because of its soothing and anti-inflammatory properties.

The active compound, glycyrrhizin, has been shown to coat and protect the mucous membranes in the mouth, reducing inflammation and irritation that can cause a bitter or metallic taste. Additionally, licorice root contains flavonoids and polyphenols, which have antioxidant properties that help to neutralize free radicals that can contribute to an unpleasant taste experience.

As a result, herbal licorice tinctures can effectively calm and balance the senses, leaving the mouth feeling refreshed and clean.

Medicinal Constituents

The list below shows the primary medicinal constituents in Glycyrrhiza glabra tinctures that help with bitter taste in mouth.

• Licorice saponins: These compounds help to mask or reduce bitterness by interacting with the bitter receptors on the tongue, thereby reducing the perceived bitterness.
• Glycyrrhizin: This compound is known for its sweet flavor and has been traditionally used as a sweetener. It can help to counteract bitterness by binding to bitter receptors or by stimulating the sweet taste receptors on the tongue.
• Flavonoids: These flavonoids have been reported to have anti-bitter properties, possibly by inhibiting the bitter taste receptors or by interacting with other taste molecules to reduce the perception of bitterness.

Parts Used

The list below shows the primary parts of licorice used to make tinctures for bitter taste in mouth.

• Roots: They contain glycyrrhizin, a compound that helps mask bitter tastes and soothe the mouth.
• Roots: They also have anti-inflammatory properties that can help reduce irritation and discomfort associated with bitter tastes.
• Roots: The roots' sweet and bitter compounds can balance out the flavor and provide relief from bitter mouth sensations.

Quick Recipe

The following recipe gives a procedure to make a basic licorice for bitter taste in mouth.

1. Harvest 1 cup of fresh roots of the plant in the early morning to ensure optimal potency and flavor.
2. Dry the roots in a low-temperature oven at 150°f for 2 hours to prevent degradation and spoilage.
3. Chop the dried roots into small pieces using a sharp knife to increase the surface area for extraction.
4. Steep 1 part of the chopped roots in 2 parts of high-proof vodka in a glass jar for 2 weeks.
5. Strain the liquid through a cheesecloth into a separate container and discard the solids after 2 weeks.

8. Rauvolfia serpentina

Indian snakeroot tinctures helps with bitter taste in mouth because of its unique properties.

The plant's active compounds, including saponins and alkaloids, have been traditionally used to soothe and calm the mucous membranes, reducing inflammation and irritation that can cause bitter or unpleasant tastes.

By toning down inflammation, Indian snakeroot tinctures help restore a healthy balance in the mouth, eliminating bitter flavors and promoting a refreshing taste experience.

Medicinal Constituents

The list below shows the primary medicinal constituents in Rauvolfia serpentina tinctures that help with bitter taste in mouth.

• Alkaloids: These compounds help reduce the bitterness in the mouth by potentially interacting with bitter taste receptors or influencing neurotransmitters that regulate taste perception.
• Flavonoids: Flavonoids in Rauvolfia serpentina may help mitigate bitterness by modulating the activity of enzymes involved in bitter taste processing or by interacting with bitter taste receptors to reduce their sensitivity.
• Glycosides: These compounds may help reduce bitterness in the mouth by being broken down into their respective aglycones, which can then interact with bitter taste receptors and potentially reduce their sensitivity to bitter substances.

Parts Used

The list below shows the primary parts of indian snakeroot used to make tinctures for bitter taste in mouth.

• Roots: They are rich in alkaloids, which provide the bitter taste and medicinal properties.
• Leaves: They contain similar alkaloids as the roots, making them a suitable alternative for tincture production.
• Seeds: They are another source of alkaloids, contributing to the bitter taste and medicinal properties of the tincture.

Quick Recipe

The following recipe gives a procedure to make a basic indian snakeroot for bitter taste in mouth.

1. Harvest approximately 500 grams of fresh rauvolfia serpentina roots and leaves from a trusted source.
2. Chop the harvested plant material into small pieces and place them in a clean glass jar.
3. Combine 500 grams of chopped rauvolfia serpentina with 1 liter of 95% ethanol in a glass jar.
4. Store the mixture in a cool dark place for 4-6 weeks, shaking the jar daily.
5. Strain the liquid through a cheesecloth or coffee filter into a clean glass bottle and discard the solids.

9. Valeriana officinalis

Valerian tinctures helps with bitter taste in mouth because it has a profound effect on the digestive system, specifically targeting the gut and oral cavity.

The herb's natural sedative properties help to calm down the bitter receptors in the tongue, reducing the perceived bitterness and restoring balance to the mouth's flavor profile.

Additionally, valerian's ability to soothe inflammation and reduce spasms can alleviate any discomfort or irritation associated with a bitter taste, promoting a sense of comfort and well-being.

Medicinal Constituents

The list below shows the primary medicinal constituents in Valeriana officinalis tinctures that help with bitter taste in mouth.

• Valerenic acid: Valerenic acid is an iridoid glucoside that has been shown to reduce the sensation of bitterness in the mouth by potentially inhibiting the bitter taste receptors.
• Valeranone: Valeranone is a sesquiterpene that has been found to have a bitter taste-reducing effect, possibly by binding to bitter taste receptors and blocking their activation.
• Valerenol: Valerenol is a sesquiterpene that may contribute to the bitter taste-reducing effect of Valeriana officinalis, possibly by interacting with bitter taste receptors and reducing their sensitivity.

Parts Used

The list below shows the primary parts of valerian used to make tinctures for bitter taste in mouth.

• Roots: They are the primary source of valerenic acid, a key compound responsible for the bitter taste and medicinal properties.
• Rhyzomes: Similar to roots, rhyzomes contain valerenic acid and other bioactive compounds that contribute to the bitter taste and medicinal effects.
• Stems: Stems of Valeriana officinalis also contain valerenic acid and other compounds that are used to create bitter tinctures.

Quick Recipe

The following recipe gives a procedure to make a basic valerian for bitter taste in mouth.

1. Harvest fresh valeriana officinalis roots in the early morning after the dew has evaporated.
2. Clean the harvested roots thoroughly with a soft brush to remove dirt and debris.
3. Dry the cleaned roots in a low-temperature oven at 150 degrees fahrenheit for 2 hours.
4. Combine 1 part of dried root with 2 parts of 80-proof vodka in a clean glass jar.
5. Steep the mixture in a cool dark place for 2 to 6 weeks before straining and bottling.

10. Ephedra sinica

Ma huang tinctures helps with bitter taste in mouth because of its unique properties.

The herb contains a compound called ephedrine, which is known to stimulate the senses and help to neutralize unpleasant tastes, including bitterness. Additionally, ma huang has anti-inflammatory properties that can soothe and calm the tongue and mouth, reducing irritation and discomfort associated with bitter taste.

By addressing the root causes of bitterness, ma huang tinctures provide relief and promote a more balanced sense of taste.

Medicinal Constituents

The list below shows the primary medicinal constituents in Ephedra sinica tinctures that help with bitter taste in mouth.

• Alkaloids: These alkaloids may help to neutralize or mask bitter taste in the mouth due to their localized anesthetic and vasoconstrictive properties, which can temporarily numb the taste buds.
• Flavonoids: Flavonoids like Quercetin have been found to have anti-inflammatory and antioxidant properties, which may help to reduce inflammation and irritation in the mouth, thereby alleviating bitter taste.
• Phenolic acids: Phenolic acids like Ferulic acid have been found to exhibit antioxidant properties, which can help to neutralize free radicals and reduce oxidative stress in the mouth, potentially alleviating bitter taste.

Parts Used

The list below shows the primary parts of ma huang used to make tinctures for bitter taste in mouth.

• Rhyzomes: Rhyzomes: Rhyzomes are used due to their ephedrine content, which helps in masking bitter taste in mouth.
• Barks: Barks: Barks are used for their ephedrine content and other bioactive compounds, which aid in reducing bitter taste.
• Seeds: Seeds: Seeds are used due to their ephedrine content and other bioactive compounds, which help in making tinctures for reducing bitter taste.

Quick Recipe

The following recipe gives a procedure to make a basic ma huang for bitter taste in mouth.

1. Harvest 100g of ephedra sinica roots and stems in the early morning on a dry day.
2. Chop the harvested ephedra sinica into small pieces using a sharp knife.
3. Combine the chopped ephedra sinica with 500ml of 60% ethanol and let it steep for 2 weeks.
4. Strain the mixture through a cheesecloth or a coffee filter into a clean glass bottle.
5. Store the tincture in a cool dark place and allow it to mature for 4 weeks before use.

What is the best combination of herbal tinctures to use for bitter taste in mouth?

The best combination of herbal tinctures that help with bitter taste in mouth is a blend of Peppermint, Licorice root, and Ginger.

Peppermint cools and soothes the mouth, while Licorice root helps to balance the flavor and reduce inflammation. Ginger adds a spicy warmth that stimulates saliva production and aids digestion, further alleviating bitterness.

This harmonious blend can be taken sublingually or added to water and sipped slowly to provide relief from bitter taste and promote overall oral health.

What ailments similar to bitter taste in mouth are treated with herbal tinctures?

Ailments similar to bitter taste in mouth that are treated with herbal tinctures are those characterized by unpleasant oral sensations, such as metallic or sour tastes.

Herbal remedies like Gelsemium (Gelsemium sempervirens) and Gentian (Gentiana lutea) are commonly used to address these issues.

Other conditions, including halitosis (bad breath), tongue coating, and toothaches, may also benefit from the use of herbal tinctures, such as those containing Myrrh (Commiphora molmol) or Goldenseal (Hydrastis canadensis).