10 Best Herbal Creams For Sour Taste In Mouth

Herbal creams for sour taste in mouth are topical products infused with natural herbs and ingredients that help alleviate a sour or metallic taste in the mouth.

These creams often contain antibacterial and anti-inflammatory properties that soothe the oral mucosa, reducing discomfort and the sour taste.

Examples of herbal creams that help include those containing aloe vera, peppermint, and chamomile, which can improve lives by providing relief from mouth ulcers, dry mouth, and gum inflammation.

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

1. Melissa officinalis

Melissa officinalis, also known as lemon balm, creams helps with sour taste in mouth because of its natural properties.

The active ingredients in Melissa officinalis, such as rosmarinic acid, have been shown to have antiseptic and anti-inflammatory effects. These properties help to reduce the presence of bacteria in the mouth, which can contribute to a sour taste.

Additionally, Melissa officinalis creams have a soothing effect on the mucous membranes, promoting a healthy oral environment and reducing the likelihood of sour taste.

Medicinal Constituents

The list below shows the primary medicinal constituents in Melissa officinalis creams that help with sour taste in mouth.

• Rosmarinic acid: This phenolic compound helps reduce inflammation and soothe the mouth, thereby alleviating sour taste caused by irritation.
• Limonene: A terpene found in lemon balm, limonene has been shown to have antiseptic and antibacterial properties, helping to combat the bacteria that can cause sour taste in the mouth.
• Geranial: This terpene has been found to exhibit antimicrobial properties, which can help eliminate the bacteria that contribute to a sour taste in the mouth, promoting a fresher oral environment.

Parts Used

The list below shows the primary parts of lemon balm used to make creams for sour taste in mouth.

• Leaves: Leaves are commonly used due to their high content of citral, a compound that helps to reduce the sensation of sourness in the mouth.
• Stems: Stems of Melissa officinalis contain bioactive compounds that can help to alleviate the symptoms of sour mouth.
• Buds: Melissa officinalis buds are used in creams to help reduce the sensation of sourness due to their anti-inflammatory properties.

Quick Recipe

The following recipe gives a procedure to make a basic lemon balm for sour taste in mouth.

1. Harvest melissa officinalis leaves in the early morning when the dew is still present on the leaves.
2. Dry the freshly harvested leaves using a dehydrator at 40 degrees celsius for 6 hours.
3. Combine 200 grams of dried melissa officinalis leaves with 100 grams of shea butter in a double boiler.
4. Mix the combined ingredients for 10 minutes and then add 20 grams of beeswax.
5. Pour the mixture into small containers and refrigerate for 30 minutes to set the cream.

2. Glycyrrhiza glabra

Glycyrrhiza glabra, also known as licorice, creams helps with sour taste in mouth because of its anti-inflammatory properties that soothe and calm the mucous membranes in the mouth.

The root of Glycyrrhiza glabra contains a compound called glycyrrhizin, which has been shown to inhibit the growth of bacteria and yeast that can cause an imbalance in the oral microbiome, leading to sour taste and other oral health issues.

This makes it an effective natural remedy for alleviating sour taste in the mouth.

Medicinal Constituents

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

• Glycyrrhizin: This triterpenoid saponin helps with sour taste by reducing inflammation in the oral cavity and protecting the mucous membranes from irritation, thereby alleviating discomfort associated with sour taste.
• Liquiritin: A flavonoid glycoside, liquiritin helps with sour taste by inhibiting the activity of certain enzymes that contribute to the sensation of sourness, thus providing relief from sour taste in the mouth.
• Isoliquiritigenin: A flavonoid, isoliquiritigenin helps with sour taste by possessing antioxidant properties that help to neutralize free radicals and reduce oxidative stress in the oral cavity, which in turn may help to alleviate sour taste sensations.

Parts Used

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

• Roots: Rich in glycyrrhizin, a compound that helps balance the pH levels in the mouth and reduce sour taste.
• Leaves: Contain flavonoids and phenolic acids that have anti-inflammatory properties and help soothe the mouth.
• Barks: Have antimicrobial properties that help eliminate bacteria causing sour taste and promote oral health.

Quick Recipe

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

1. Harvest 50g of dried glycyrrhiza glabra root, rinsed and dried to remove excess moisture.
2. Infuse the dried root in 200ml of jojoba oil at 60°c for 4 hours to create a liquid extract.
3. Combine the infused oil with 10g of beeswax, 5g of candelilla wax, and 5g of shea butter to create a mixture.
4. Heat the mixture in a double boiler at 40°c for 30 minutes, stirring occasionally to ensure even melting.
5. Strain the cooled mixture through a cheesecloth and bottle it for use as a herbal cream.

3. Zingiber officinale

Zingiber officinale, also known as ginger, creams helps with sour taste in mouth because of its natural antiseptic and anti-inflammatory properties.

The key compound, gingerol, present in ginger, has antimicrobial properties that help combat the bacteria and fungi that cause bad breath and sour taste. Additionally, ginger's warming effect stimulates saliva production, which helps neutralize acids in the mouth, thereby reducing the sour taste.

This natural remedy has been used for centuries to alleviate mouth discomfort and leave a refreshing, clean sensation.

Medicinal Constituents

The list below shows the primary medicinal constituents in Zingiber officinale creams that help with sour taste in mouth.

• Gingerols: Gingerols, a type of terpene, help alleviate sour taste in mouth by reducing inflammation and suppressing the growth of bacteria that cause bad breath and mouth sores.
• Shogaols: Shogaols, another type of terpene, possess antimicrobial properties that inhibit the growth of bacteria and fungi that cause sour taste and bad breath, thereby promoting oral health.
• Curcumenol: Curcumenol, a phenolic compound, has anti-inflammatory and antibacterial properties that help soothe mouth sores and reduce inflammation, thereby alleviating sour taste in mouth.

Parts Used

The list below shows the primary parts of ginger used to make creams for sour taste in mouth.

• Buds: Buds: The buds of the plant contain a higher concentration of essential oils than the mature rhizomes, making them effective in providing quick relief from sour taste in mouth.

Quick Recipe

The following recipe gives a procedure to make a basic ginger for sour taste in mouth.

1. Harvest 50g of zingiber officinale roots and wash them thoroughly with lukewarm water.
2. Grate the roots into a fine paste using a manual grater and set aside.
3. Combine 200g of coconut oil and 100g of shea butter in a double boiler and heat until melted.
4. Add 50g of beeswax and 50g of the grated zingiber officinale paste to the melted oil mixture.
5. Stir the mixture for 10 minutes and pour it into small glass jars to cool and solidify.

4. Calendula officinalis

Calendula officinalis, also known as pot marigold, creams helps with sour taste in mouth because of its anti-inflammatory and antimicrobial properties.

The cream's active compounds, such as triterpenoids and flavonoids, soothe and calm the mucous membranes in the mouth, reducing inflammation and irritation that can cause a sour taste. Additionally, its antibacterial properties help to eliminate oral pathogens that can contribute to a sour mouth, promoting a healthy oral environment and a neutral taste.

This natural remedy can provide relief from sour mouth issues.

Medicinal Constituents

The list below shows the primary medicinal constituents in Calendula officinalis creams that help with sour taste in mouth.

• Triterpenoids: They have anti-inflammatory and antimicrobial properties that help soothe mouth irritations and reduce inflammation that may be causing the sour taste.
• Phenolic acids: They have antioxidant and anti-inflammatory effects that can help combat bacterial and fungal infections in the mouth, which may contribute to a sour taste.
• N-acetyl aspartic acid: They have a soothing effect on mucous membranes and help reduce inflammation and irritation in the mouth, which can help alleviate a sour taste.

Parts Used

The list below shows the primary parts of pot marigold used to make creams for sour taste in mouth.

• Flowers: They are used due to their anti-inflammatory and antimicrobial properties, which can help soothe mouth irritations and reduce inflammation.
• Leaves: They are used for their astringent and anti-inflammatory properties, which can help reduce mouth inflammation and kill bacteria that may cause a sour taste.
• (optional) stems: They are used due to their potential anti-inflammatory properties, although this is less documented compared to flowers and leaves.

Quick Recipe

The following recipe gives a procedure to make a basic pot marigold for sour taste in mouth.

1. Harvest 10-20% of calendula flowers from mature plants when they are in full bloom and dry completely.
2. Infuse calendula flowers in a carrier oil such as sweet almond oil at a ratio of 1:2.
3. Combine the infused oil with a thickening agent like beeswax and candelilla wax in a double boiler.
4. Heat the mixture to 180-190°f while continuously stirring until the beeswax melts and the mixture reaches a uniform consistency.
5. Allow the mixture to cool and thicken before transferring it to a storage container and labeling it.

5. Sambucus nigra

Sambucus nigra, also known as elder, creams helps with sour taste in mouth because of its natural antiviral and antibacterial properties.

The cream typically contains a high concentration of elderberry extract, which has been traditionally used to treat infections and inflammation in the mouth. By reducing inflammation and killing bacteria, the cream can help eliminate the sour taste caused by mouth infections, such as thrush or oral candidiasis.

Additionally, elderberry's astringent properties can help balance the pH levels in the mouth, further reducing the sour taste.

Medicinal Constituents

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

• Isoflavones: Isoflavones present in Sambucus nigra help alleviate a sour taste in the mouth by exhibiting antioxidant properties and potentially reducing inflammation in the mouth, which may contribute to the sour taste sensation.
• Phenolic acids: Phenolic acids found in Sambucus nigra, such as ferulic and sinapic acids, may help neutralize the sour taste in the mouth by possessing antibacterial properties, which can help reduce the presence of pathogenic microorganisms that contribute to a sour taste.
• Flavonoids: Quercetin, a flavonoid present in Sambucus nigra, may help alleviate a sour taste in the mouth by exhibiting anti-inflammatory and antioxidant properties, which can help reduce inflammation and oxidative stress in the mouth, potentially leading to a decrease in the sensation of a sour taste.

Parts Used

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

• Flowers: They are used due to their antiseptic and anti-inflammatory properties, which help soothe mouth irritations and reduce acidity.
• Leaves: They are used because of their astringent properties, which help reduce inflammation and neutralize the pH balance in the mouth.
• Barks: They are used due to their soothing and anti-inflammatory properties, which help calm mouth irritations and reduce acidity.

Quick Recipe

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

1. Harvest approximately 50 grams of fresh sambucus nigra flowers at the peak of bloom for maximum potency.
2. Dry the harvested flowers at 40 degrees celsius for 2 hours to preserve their medicinal properties.
3. Steep 10 grams of dried sambucus nigra flowers in 100 milliliters of carrier oil such as coconut oil for 2 weeks.
4. Strain the infused oil through cheesecloth or a coffee filter into a clean glass container.
5. Mix 10 grams of beeswax with 100 milliliters of the infused oil to create a stable and moisturizing cream.

6. Mentha x piperita

Mentha x piperita, also known as peppermint, creams helps with sour taste in mouth because of its natural anti-inflammatory and antibacterial properties.

The menthol content in peppermint creams helps to numb the area and reduce irritation, while also killing bacteria that can cause bad breath and a sour taste.

Additionally, peppermint's cooling sensation can help to neutralize acid in the mouth, providing quick relief from sourness and leaving the mouth feeling fresh and clean.

Medicinal Constituents

The list below shows the primary medicinal constituents in Mentha x piperita creams that help with sour taste in mouth.

• Menthol: It helps to neutralize sour taste in the mouth by numbing the taste buds and reducing the sensitivity to acidic substances.
• Menthone: As a natural anesthetic and anti-inflammatory, menthone helps to reduce the discomfort and pain associated with sour taste, promoting a sense of freshness in the mouth.
• Royleanone: This compound has been found to have a strong antiseptic and antibacterial effect, which can help to eliminate the bacteria that cause bad breath and contribute to sour taste in the mouth.

Parts Used

The list below shows the primary parts of peppermint used to make creams for sour taste in mouth.

• Leaves: Leaves are commonly used in creams for their ability to temporarily reduce the sensation of sourness in the mouth due to their menthol and menthone content.
• Stems: Stems are used in creams to provide a similar effect to leaves, as they contain similar compounds that help reduce the sensation of sourness.
• Rhyzomes: Rhyzomes are used in creams due to their high concentration of menthol and menthone, which help to temporarily neutralize the sensation of sourness in the mouth.

Quick Recipe

The following recipe gives a procedure to make a basic peppermint for sour taste in mouth.

1. Harvest 100g of fresh mentha x piperita leaves at peak oil production for optimal flavor.
2. Infuse 50g of the leaves in 200ml of carrier oil such as sweet almond oil at 40c for 4 hours.
3. Strain the mixture through a cheesecloth to separate the oil from the plant material in 30 minutes.
4. Mix 20g of the infused oil with 20g of beeswax and 10g of candelilla wax in a double boiler.
5. Whisk the mixture until it reaches a consistency suitable for application to the skin in 20 minutes.

7. Taraxacum officinale

Taraxacum officinale, also known as dandelion, creams helps with sour taste in mouth because of its anti-inflammatory and antibacterial properties.

The root of the dandelion plant has been used for centuries to treat various oral health issues, including mouth ulcers and gum inflammation. The cream helps to soothe and calm the mouth, reducing inflammation and killing bacteria that can cause a sour taste.

By reducing inflammation and eliminating bacteria, Taraxacum officinale creams can help to alleviate a sour taste in the mouth, promoting overall oral health and well-being.

Medicinal Constituents

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

• Flavonoids: They have antioxidant and anti-inflammatory properties, which can help reduce inflammation and discomfort associated with sour taste in the mouth, possibly caused by conditions like canker sores or mouth ulcers.
• Phenolic acids: They have antimicrobial properties, which can help combat the growth of bacteria or fungi in the mouth that may contribute to a sour taste.
• Triterpenoid saponins: They have anti-inflammatory and immune-modulating properties, which can help reduce swelling and discomfort in the mouth, potentially alleviating symptoms of sour taste.

Parts Used

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

• Leaves: They are used to make creams due to their high concentration of tartaric acid, which helps reduce the sensation of sourness in the mouth.
• Seeds: They are used to make creams due to their high content of tartaric acid, similar to the leaves, which helps alleviate sour taste.
• Roots: They are used to make creams due to their ability to stimulate digestive enzymes and reduce acidity in the mouth, thereby alleviating sour taste.

Quick Recipe

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

1. Harvest 1-2 bunches of fresh taraxacum officinale leaves and flowers for infusion.
2. Steep 2 tablespoons of taraxacum officinale leaves and flowers in 1 cup of boiling water for 5 minutes.
3. Strain the taraxacum officinale infusion and discard the solids then cool to room temperature.
4. Mix 2 tablespoons of beeswax with 2 tablespoons of coconut oil in a double boiler until melted.
5. Combine the cooled taraxacum officinale infusion with the melted beeswax and coconut oil mixture and whip until thickened.

8. Hypericum perforatum

Hypericum perforatum, also known as St John's Wort, creams helps with sour taste in mouth because of its antiseptic and anti-inflammatory properties.

The active compounds in St John's Wort, such as hyperforin and hypericin, have been shown to reduce inflammation and kill bacteria in the mouth, which can cause a sour taste. Additionally, the cream may help to reduce the growth of Candida and other fungal organisms that can contribute to a sour taste.

This natural remedy may provide relief from a sour mouth.

Medicinal Constituents

The list below shows the primary medicinal constituents in Hypericum perforatum creams that help with sour taste in mouth.

• Naphthodianthrones: Naphthodianthrones, specifically hyperforin and hypericin, have antimicrobial and antifungal properties, which can help reduce the growth of bacteria and fungi that cause bad breath and sour taste in the mouth.
• Flavonoids: Flavonoids, particularly quercetin, kaempferol, and isorhamnetin, have anti-inflammatory and antioxidant properties, which can help soothe and protect the mucous membranes in the mouth, reducing inflammation and discomfort associated with sour taste.
• Phenolic acids: Phenolic acids, such as ferulic acid and caffeic acid, have antimicrobial and antioxidant properties, which can help reduce the growth of bacteria and fungi that cause bad breath and sour taste in the mouth.

Parts Used

The list below shows the primary parts of st john's wort used to make creams for sour taste in mouth.

• Leaves: The leaves are used due to their high concentration of flavonoids, specifically hyperoside, which has anti-inflammatory properties that help soothe mouth sores and irritation.
• Flowers: The flowers are utilized for their flavonoid content, including quercetin, which has antioxidant properties that help reduce inflammation and alleviate sour taste in the mouth.
• Stems: The stems of Hypericum perforatum contain flavonoids and other bioactive compounds that help reduce inflammation and soothe mouth irritation, making them useful for alleviating sour taste.

Quick Recipe

The following recipe gives a procedure to make a basic st john's wort for sour taste in mouth.

1. Harvest 1 part of dried hypericum perforatum flowers from a trusted source to ensure quality.
2. Mix 10 grams of the dried flowers with 20 grams of beeswax in a double boiler.
3. Add 20 grams of coconut oil and 10 grams of shea butter to the mixture and stir.
4. Remove the mixture from the heat and allow it to cool and solidify at room temperature for 30 minutes.
5. Whip 10 grams of aloe vera gel and 5 grams of vitamin e oil into the cooled mixture.

9. Achillea millefolium

Achillea millefolium, also known as yarrow, creams helps with sour taste in mouth because of its anti-inflammatory and antioxidant properties.

The herb contains flavonoids, sesquiterpenes, and coumarins that work together to soothe and calm the mucous membranes in the mouth. This reduces inflammation and irritation, which can contribute to a sour taste. Additionally, the creams' antibacterial properties help eliminate bacteria that can cause bad breath and a sour taste.

As a result, using yarrow creams can provide quick relief from a sour taste in the mouth.

Medicinal Constituents

The list below shows the primary medicinal constituents in Achillea millefolium creams that help with sour taste in mouth.

• Chlorogenic acid: This phenolic compound helps to reduce the sourness in the mouth by inhibiting the growth of bacteria that contribute to the formation of volatile sulfur compounds responsible for bad breath and sour taste.
• Apigenin: As a flavonoid, apigenin has anti-inflammatory and antioxidant properties that help to soothe and calm the oral mucosa, reducing irritation and discomfort associated with sour taste.
• Cynarin: This sesquiterpene lactone has anti-inflammatory and antimicrobial properties that help to reduce inflammation and combat the growth of bacteria in the mouth, thus alleviating symptoms of sour taste.

Parts Used

The list below shows the primary parts of yarrow used to make creams for sour taste in mouth.

• Leaves: Leaves are commonly used due to their antibacterial and antifungal properties, which can help reduce inflammation and soothe the mouth.
• Flowers: Flowers are used for their anti-inflammatory and antiseptic properties, which can help alleviate mouth sores and infections.
• Roots: Roots are used for their diuretic and anti-inflammatory properties, which can help reduce swelling and alleviate symptoms associated with a sour taste in the mouth.

Quick Recipe

The following recipe gives a procedure to make a basic yarrow for sour taste in mouth.

1. Harvest 1 liter of fresh achillea millefolium flowers and leaves by cutting them with scissors at dawn.
2. Steam 20g of the harvested plant material in 1 liter of water for 10 minutes to create a decoction.
3. Combine 150ml of the decoction with 150ml of jojoba oil and heat the mixture in a double boiler at 60-70°c for 10 minutes.
4. Strain the mixture through a cheesecloth into a bowl and discard the solids.
5. Add 20g of beeswax and 10g of vitamin e oil to the mixture and whip it until it thickens into a creamy texture.

10. Cymbopogon citratus

Cymbopogon citratus, also known as lemongrass, creams helps with sour taste in mouth because of its natural antimicrobial properties.

The citral content in lemongrass oil has been shown to inhibit the growth of bacteria, yeast, and fungi that can cause bad breath and an unpleasant sour taste. Regular application of lemongrass creams can help reduce the presence of these microorganisms, promoting a healthy oral environment and leaving the mouth feeling fresher and more pleasant.

This can be especially beneficial for individuals prone to mouth ulcers or gum infections.

Medicinal Constituents

The list below shows the primary medicinal constituents in Cymbopogon citratus creams that help with sour taste in mouth.

• Citronellal: A terpene compound, citronellal has antibacterial properties that help reduce the growth of bacteria in the mouth, thereby alleviating sour taste caused by bacterial overgrowth.
• Geraniol: A terpene compound, geraniol exhibits antimicrobial properties that help combat the bacteria responsible for causing a sour taste in the mouth, promoting a healthy oral microbiome.
• Limonene: A terpene compound, limonene has been shown to have anti-inflammatory properties, which can help soothe and calm the oral mucosa, reducing the sensation of sourness in the mouth.

Parts Used

The list below shows the primary parts of lemongrass used to make creams for sour taste in mouth.

• Leaves: Rich in limonene and other compounds that help reduce inflammation and provide a refreshing sensation.
• Rhyzomes: Contain oils that help to soothe and calm the mouth, reducing the sensation of sourness.
• Barks: Have astringent properties that help to dry the mouth and reduce the sensation of sourness.

Quick Recipe

The following recipe gives a procedure to make a basic lemongrass for sour taste in mouth.

1. Harvest 1 bunch of cymbopogon citratus leaves and stems, cut into small pieces.
2. Mix 2 cups of distilled water and 1 cup of glycerin in a saucepan.
3. Steep 1 cup of cymbopogon citratus pieces in the water-glycerin mixture for 30 minutes.
4. Combine 1/2 cup of beeswax, 1/4 cup of shea butter and 2 tablespoons of vitamin e oil in a separate saucepan.
5. Blend the infused liquid with the beeswax-shea butter mixture and pour into a container.

What is the best combination of herbal creams to use for sour taste in mouth?

The best combination of herbal creams that help with sour taste in mouth is a blend of aloe vera, calendula, and peppermint.

Aloe vera soothes and calms the mucous membranes, while calendula reduces inflammation and promotes healing. Peppermint oil, with its antibacterial properties, helps to eliminate bacteria that can cause sour taste. When applied together, these creams provide a soothing and refreshing sensation, helping to alleviate sour taste and promote oral health.

This combination can be applied topically after meals to maintain a healthy mouth.

What ailments similar to sour taste in mouth are treated with herbal creams?

Ailments similar to sour taste in mouth that are treated with herbal creams are dry mouth, gum inflammation, and bad breath.

Herbal creams containing ingredients like aloe vera, peppermint, and chamomile help to soothe and moisturize the oral mucosa, reducing inflammation and alleviating discomfort associated with these conditions.

Additionally, herbal creams may also address issues like tooth sensitivity and oral lesions, providing natural relief for patients seeking alternative treatments.