10 Best Herbal Tinctures For Sour Taste In Mouth

Herbal tinctures for sour taste in mouth are concentrated liquid extracts made from plants, which can help alleviate an unpleasant sensation characterized by a lingering acidic or bitter taste.

These herbal remedies work by balancing the body's pH levels, reducing inflammation, and soothing the digestive system. For example, peppermint and ginger tinctures have been shown to calm stomach acidity and neutralize sour tastes, while chamomile and lemon balm tinctures can help reduce stress and anxiety that may exacerbate sour taste.

By incorporating these herbal tinctures into daily routines, individuals can enjoy improved digestion, reduced discomfort, and increased confidence in social interactions.

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

1. Glycyrrhiza glabra

Licorice tinctures helps with sour taste in mouth because of its unique properties.

The root extract of licorice plant, Glycyrrhiza glabra, contains compounds like glycyrrhetic acid and licoricidin that have been shown to reduce inflammation and soothe the mucous membranes lining the tongue, palate, and throat. This can help alleviate symptoms of sour taste in mouth, such as a bitter or acidic sensation, by calming the irritated tissues and promoting a healthy balance of saliva production.

Additionally, licorice tincture's antibacterial properties can also help eliminate harmful bacteria that may contribute to bad breath and sour taste.

Medicinal Constituents

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

• Saponins: Saponins help to neutralize sour taste in mouth by reducing acidity and inflammation in the oral mucosa, thereby alleviating discomfort associated with sour taste.
• Flavonoids: Flavonoids, particularly quercetin, have anti-inflammatory and antioxidant properties that help to soothe and protect the oral mucosa, reducing the sensation of sourness and discomfort.
• Glycyrrhizin: Glycyrrhizin, a triterpenoid saponin, has anti-inflammatory and soothing properties that help to reduce irritation and inflammation in the oral cavity, thereby alleviating sour taste and discomfort.

Parts Used

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

• Roots: Glycyrrhizin, a compound found in the roots, has anti-inflammatory properties that can help alleviate irritation and discomfort associated with sour taste.
• Leaves: The leaves of Glycyrrhiza glabra contain glycyrrhizin, which helps to soothe and calm the mouth and throat, reducing the sensation of sourness.
• Barks: The barks of the plant contain glycyrrhizin, which can help to balance the pH levels in the mouth, reducing the sensation of sourness and promoting a healthy oral environment.

Quick Recipe

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

1. Dry the roots of glycyrrhiza glabra for at least 2 weeks in a warm dry place.
2. Crush 250 grams of the dried roots into a fine powder using a mortar and pestle.
3. Combine 250 grams of the root powder with 750 milliliters of high proof vodka in a clean glass jar.
4. Seal the jar and store it in a cool dark place for 4 to 6 weeks, shaking it every day.
5. Strain the liquid through a cheesecloth into another glass jar, discarding the solids and label the tincture.

2. Zingiber officinale

Ginger tinctures helps with sour taste in mouth because of its natural anti-inflammatory properties.

When taken as a supplement, ginger tincture helps to reduce inflammation in the digestive tract, which can be a contributing factor to a sour or bitter taste in the mouth. Additionally, ginger's natural antibacterial and antifungal properties help to eliminate any underlying infections that may be causing the sour taste.

By reducing inflammation and combating infections, herbal ginger tinctures provide effective relief from a sour taste in the mouth.

Medicinal Constituents

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

• Gingerols: These iridoid glycosides have anti-inflammatory and antioxidant properties, helping to soothe and neutralize the sour taste in the mouth by reducing inflammation and calming the mucous membranes.
• Shogaols: These phenolic compounds are known for their antimicrobial and anti-inflammatory effects, which can help eliminate the underlying causes of sour taste in the mouth, such as oral infections or inflammation.
• Zingerone: This compound is a derivative of gingerols, which has been shown to have antioxidant and anti-inflammatory properties that can help reduce inflammation and soothe the mucous membranes in the mouth, thereby alleviating the sour taste.

Parts Used

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

• Rhyzomes: The rhyzomes are used due to their high concentration of bioactive compounds, particularly gingerols and shogaols, which have anti-inflammatory and antibacterial properties that help alleviate sourness and soothe the mouth.
• Barks: The barks of Zingiber officinale contain compounds that have been traditionally used to treat digestive issues, including a sour taste in the mouth, possibly due to their ability to stimulate digestion and reduce inflammation.
• Stems: The stems of Zingiber officinale may be used to make tinctures due to their potential to enhance the bioavailability of the active compounds in the plant, making them more effective in addressing a sour taste in the mouth.

Quick Recipe

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

1. Harvest the fresh zingiber officinale roots in late summer or early fall when the rhizomes are mature.
2. Dry the harvested zingiber officinale roots in a single layer at room temperature for 2 to 3 weeks.
3. Chop the dried zingiber officinale roots into small pieces weighing about 1 part roots to 2 parts solvent.
4. Steep the chopped roots in a solvent like 80 proof vodka at a 1:5 ratio for 2 to 6 weeks.
5. Filter the tincture through a coffee filter or cheesecloth into a dark glass bottle for storage.

3. Camellia sinensis

Tea tinctures helps with sour taste in mouth because they contain bioavailable extracts of herbs that can neutralize acidity and reduce inflammation.

Certain herbal ingredients like peppermint, chamomile, and licorice root have natural antibacterial and anti-inflammatory properties that can help alleviate symptoms associated with sour taste, such as a metallic or bitter sensation.

By incorporating these tinctures into your daily routine, you can promote a healthy oral environment, soothe discomfort, and leave your mouth feeling fresh and clean.

Medicinal Constituents

The list below shows the primary medicinal constituents in Camellia sinensis tinctures that help with sour taste in mouth.

• Catechins: Catechins, a type of polyphenol, help reduce the production of acidic saliva, thereby alleviating sour taste in the mouth.
• Theaflavins: Theaflavins, a class of flavonoids, possess anti-inflammatory properties that may help soothe and protect the oral mucosa, reducing the perception of sour taste.
• Theanine: Theanine, an amino acid, has a potential anxiolytic effect, which may help reduce stress-induced saliva production, thereby minimizing the sensation of sour taste in the mouth.

Parts Used

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

• Leaves: Camellia sinensis leaves are used to make tinctures due to their astringent properties, which help to reduce moisture and alleviate sour taste.
• Buds: Camellia sinensis buds are used to make tinctures because they contain high levels of tannins, which help to dry out the mouth and neutralize sour taste.
• Stems: Camellia sinensis stems are used to make tinctures due to their astringent and anti-inflammatory properties, which help to soothe and balance the mouth's pH levels.

Quick Recipe

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

1. Harvest 1 cup of high-quality camellia sinensis leaves and flowers in the morning when moisture levels are lowest.
2. Clean the leaves and flowers thoroughly with filtered water to remove any impurities and debris.
3. Combine the cleaned camellia sinensis leaves and flowers with 2 cups of 80-proof vodka in a glass jar.
4. Steep the mixture in a cool dark place for 2-4 weeks to allow the flavors and properties to infuse.
5. Strain the liquid through a cheesecloth or coffee filter into a clean glass bottle and discard the solids.

4. Cuminum cyminum

Cumin tinctures helps with sour taste in mouth because of its natural antacid properties, which help to neutralize acidity and balance out the pH levels in the mouth.

The tannins present in cumin also have astringent properties that can help to reduce inflammation and alleviate discomfort caused by sour taste.

Additionally, cumin's antimicrobial properties can help to eliminate bacteria and other microorganisms that may be contributing to the sour taste, promoting a healthy oral environment and fresh breath.

Medicinal Constituents

The list below shows the primary medicinal constituents in Cuminum cyminum tinctures that help with sour taste in mouth.

• Cuminaldehyde: It helps reduce sour taste in mouth by acting as a carminative and anti-inflammatory agent, soothing the mucous membranes and relieving digestive issues that may cause sour taste.
• Dihydrocuminaldehyde: It contributes to reducing sour taste in mouth by exhibiting antimicrobial properties that help prevent the growth of bacteria that can cause bad breath and sour taste.
• Cuminum oil: It helps alleviate sour taste in mouth by acting as an expectorant, relieving digestive discomfort and promoting the expulsion of excess mucus and gases that can contribute to sour taste.

Parts Used

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

• Seeds: Cuminum cyminum seeds are commonly used to make tinctures for sour taste in mouth because they contain carminative properties that help relieve digestive issues and bad breath.
• Seeds: Cuminum cyminum seeds are also used to make tinctures for sour taste in mouth because they contain antibacterial and antifungal properties that help combat oral infections.
• Seeds: Cuminum cyminum seeds are used to make tinctures for sour taste in mouth because they have natural expectorant properties that help relieve mouth dryness and bad breath.

Quick Recipe

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

1. Harvest 100 grams of fresh cuminum cyminum roots and rhizomes on a dry sunny day.
2. Chop the cuminum cyminum roots and rhizomes into small pieces using a sharp knife.
3. Combine the chopped cuminum cyminum with 500 milliliters of 80 proof ethanol in a clean glass jar.
4. Steep the mixture in a cool dark place for 2 to 3 weeks shaking the jar daily.
5. Strain the liquid through a cheesecloth into a clean glass bottle and discard the solids.

5. Curcuma longa

Turmeric tinctures helps with sour taste in mouth because of its natural anti-inflammatory properties, which soothe and calm the mucous membranes that line the tongue and mouth.

The curcumin present in turmeric tincture reduces inflammation and irritation, eliminating the underlying cause of a sour taste. Additionally, turmeric's antimicrobial properties help to eliminate harmful bacteria and viruses that can contribute to a sour or unpleasant taste.

By reducing inflammation and eliminating unwanted microorganisms, turmeric tinctures provide relief from a sour taste in the mouth.

Medicinal Constituents

The list below shows the primary medicinal constituents in Curcuma longa tinctures that help with sour taste in mouth.

• Curcuminoids: These compounds have potent antioxidant and anti-inflammatory properties that help reduce inflammation in the mouth, thereby alleviating sour taste associated with conditions like oral thrush or mouth ulcers.
• Beta-caryophyllene: As a terpene, beta-caryophyllene has antimicrobial properties that can help combat fungal and bacterial infections in the mouth, which can contribute to a sour taste.
• Tumerone: This sesquiterpene has anti-inflammatory and antioxidant properties that may help reduce inflammation and repair tissues in the mouth, addressing underlying causes of sour taste.

Parts Used

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

• Rhyzomes: Rhyzomes: The main underground stem of the plant, which contains the highest concentration of bioactive compounds that have anti-inflammatory and antibacterial properties.
• Roots: Roots: Although less commonly used than rhyzomes, roots of Curcuma longa still contain curcuminoids and other compounds that contribute to the medicinal properties of the plant.
• Stems: Stems: The stems of Curcuma longa contain some bioactive compounds, although in smaller amounts compared to rhyzomes and roots, they may still be used in certain tincture formulations.

Quick Recipe

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

1. Harvest the fresh rhizomes of the plant in the morning after the dew has evaporated and dry them in a warm place for 2 weeks.
2. Weigh the dried rhizomes and use a dosage of 1 part rhizomes to 2 parts vodka in a clean glass jar.
3. Add the weighed rhizomes to the jar and cover them with vodka then seal the jar and let it macerate in a cool dark place for 2 weeks.
4. Strain the liquid through a cheesecloth into another clean glass bottle discarding the solids and store the liquid in a cool dark place.
5. Allow the tincture to mature for at least 6 weeks before using it as a dietary supplement or medicinal remedy.

6. Mentha x piperita

Peppermint tinctures helps with sour taste in mouth because of its natural ability to balance digestive enzymes.

The menthol content in peppermint tincture has a cooling effect on the tongue and oral tissues, which can help neutralize acidic residues and reduce the sensation of sourness. Additionally, peppermint's calming properties can soothe the stomach and alleviate nausea and heartburn, common causes of sour taste.

By addressing these underlying issues, peppermint tinctures provide relief from an unpleasant sour taste in the mouth.

Medicinal Constituents

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

• Menthol: Menthol acts as a local anesthetic and helps numb the tongue and mouth, reducing the sensation of sour taste.
• Menthone: Menthone has antimicrobial properties, which can help reduce bacterial growth that may contribute to sour taste in the mouth.
• Limonene: Limonene has been shown to have anti-inflammatory properties, which may help reduce inflammation in the mouth that can cause sour taste.

Parts Used

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

• Leaves: Known for their cooling and digestive properties, peppermint leaves help alleviate a sour taste and soothe the mouth and digestive system.
• Stems: Containing menthol and other compounds, peppermint stems contribute to the plant's overall minty flavor and medicinal properties that combat a sour taste.
• Roots: Containing menthone and other volatile oils, peppermint roots play a role in the plant's digestive and anti-inflammatory properties, which help alleviate a sour taste in the mouth.

Quick Recipe

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

1. Harvest fresh m x piperita leaves and flowers at the peak of their potency for optimal tincture quality.
2. Combine 250g of fresh m x piperita material with 500ml of 70% ethanol in a clean glass jar.
3. Steep the mixture for 2-3 weeks in a cool dark place with occasional shaking to enhance extraction.
4. Strain the liquid through cheesecloth or a coffee filter into a clean container to separate solids.
5. Store the m x piperita tincture in a dark glass bottle and label it clearly with preparation date and dosage guidelines.

7. Echinacea angustifolia

Kansas coneflower tinctures helps with sour taste in mouth because it contains antiviral and antibacterial properties that combat infections that can cause an overproduction of saliva, leading to a sour taste.

Additionally, the tincture's anti-inflammatory compounds may help reduce swelling in the mouth and throat, which can also contribute to a sour sensation.

As a natural remedy, Kansas coneflower tinctures can provide quick relief from the discomfort associated with a sour-tasting mouth, promoting a sense of freshness and well-being.

Medicinal Constituents

The list below shows the primary medicinal constituents in Echinacea angustifolia tinctures that help with sour taste in mouth.

• Iridoid glycosides: These compounds help to reduce inflammation and soothe the oral mucosa, which may contribute to a decrease in the sensation of sourness in the mouth.
• Alkaloids: These alkaloids have anti-inflammatory and antimicrobial properties, which can help to alleviate mouth infections and inflammation that may be contributing to a sour taste in the mouth.
• Flavonoids: These flavonoids possess antioxidant and anti-inflammatory properties, which may help to reduce oxidative stress and inflammation in the oral cavity, potentially alleviating a sour taste.

Parts Used

The list below shows the primary parts of kansas coneflower used to make tinctures for sour taste in mouth.

• Roots: Used due to their potential antimicrobial and anti-inflammatory properties, which may help alleviate oral infections and inflammation.
• Leaves: Utilized for their possible antioxidant and anti-inflammatory effects, which might help soothe and protect the oral mucosa.
• Flowers: Employed for their potential antimicrobial and anti-inflammatory actions, which could aid in reducing oral infections and inflammation.

Quick Recipe

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

1. Harvest 1-2 pounds of fresh echinacea angustifolia roots from a clean area.
2. Chop the harvested roots into small pieces using a sharp knife or tool.
3. Combine the chopped roots with 80-100 proof vodka in a clean glass jar at a ratio of 1 part roots to 3 parts vodka.
4. Steep the mixture in a cool dark place for 2-6 weeks shaking the jar every week.
5. Strain the liquid mixture through a cheesecloth or coffee filter into a clean glass bottle discarding the solids.

8. Althaea officinalis

Marshmallow tinctures helps with sour taste in mouth because its mucilages coat and soothe the tongue and inner cheeks, reducing inflammation and discomfort.

The herb's anti-inflammatory properties also help to calm irritated tissues, allowing for a smoother transition from acidic environments back to normal pH levels. As a result, the sour taste is diminished, leaving the mouth feeling fresh and clean.

Additionally, marshmallow tinctures can help to neutralize acidity by creating a protective barrier on the mucous membranes, promoting a more balanced oral environment.

Medicinal Constituents

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

• Mucilages: Mucilages help soothe and calm the mucous membranes in the mouth, reducing inflammation and discomfort caused by sour taste.
• Iridoid glycosides: Iridoid glycosides have anti-inflammatory properties and can help reduce irritation and discomfort in the mouth, alleviating symptoms of sour taste.
• Flavonoids: Flavonoids, particularly rutin and quercetin, possess antioxidant and anti-inflammatory properties that can help reduce inflammation and soothe the mucous membranes in the mouth, alleviating sour taste.

Parts Used

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

• Roots: They are the primary source of mucilage, a thick, protective substance that helps to soothe and protect the mucous membranes in the mouth.
• Leaves: They contain various compounds that have anti-inflammatory and antioxidant properties, which can help to reduce inflammation and discomfort in the mouth.
• Barks: They contain flavonoids and other compounds that have antimicrobial properties, which can help to combat infections and promote healing in the mouth.

Quick Recipe

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

1. Harvest 1 pound of dried roots of althaea officinalis on a dry morning after 6 months of growth.
2. Chop the roots into small pieces and soak them in a 70% ethanol solution in a 1:5 ratio for 2 weeks.
3. Strain the liquid through cheesecloth and discard the solids after 2 weeks.
4. Transfer the liquid to a glass bottle and store it in a cool dark place for 4 weeks to mature.
5. Filter the liquid through a 0.2-micron filter and label the tincture with the date and ingredients.

9. Sambucus nigra

Elder tinctures helps with sour taste in mouth because of its natural antimicrobial properties, which help to balance the bacteria in the mouth.

The elder plant has been traditionally used to treat various oral health issues, including bad breath and gum inflammation. When taken as a tincture, it can help to reduce the acidity in the mouth, eliminating the sour taste and leaving you with fresher breath.

Additionally, the anti-inflammatory properties of elder tinctures can soothe any irritation or discomfort caused by an imbalance of bacteria in the mouth.

Medicinal Constituents

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

• Phenolic acids: They help reduce inflammation and soothe the mucous membranes in the mouth, thereby alleviating the sensation of sourness.
• Flavonoids: As powerful antioxidants, flavonoids like Quercetin help neutralize free radicals that can cause irritation and discomfort in the mouth, reducing the sensation of sourness.
• Volatile oils: These terpenic compounds have antimicrobial properties, helping to eliminate bacteria and fungi that can cause bad breath and sour taste in the mouth.

Parts Used

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

• Fruits: The fruits of Sambucus nigra are commonly used to make tinctures due to their high concentration of bioflavonoids and anthocyanins, which have anti-inflammatory and antioxidant properties.
• Flowers: The flowers are used to make tinctures as they contain a high amount of glycosides, which have been traditionally used to treat various health issues, including digestive problems and sour taste in the mouth.
• Leaves: The leaves are used to make tinctures as they contain a compound called sambunigrin, which has been traditionally used to treat digestive issues, including a sour taste in the mouth.

Quick Recipe

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

1. Harvest fresh black elder berries sambucus nigra in late summer early fall when ripe for best flavor.
2. Dry the harvested berries in a warm dark place with good air circulation for several weeks.
3. Combine one part dried black elder berries with one part vodka in a clean glass jar.
4. Steep the mixture in a cool dark place for six to eight weeks shaking the jar occasionally.
5. Strain the liquid through cheesecloth or a coffee filter into a clean glass bottle discarding the solids.

10. Ginkgo biloba

Maidenhair tree tinctures helps with sour taste in mouth because of its unique properties.

The tincture is made by infusing the leaves of maidenhair tree, which contain flavonoids and phenolic acids that have been shown to inhibit bacteria growth in the mouth. This can help reduce the production of sulfur compounds, responsible for the sour smell and taste.

Additionally, the tincture's anti-inflammatory properties may also soothe and calm irritated oral tissues, further reducing the sensation of sourness.

Medicinal Constituents

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

• Flavonoids: These plant compounds help reduce inflammation and oxidative stress in the mouth, which can contribute to a sour taste, by neutralizing free radicals and stabilizing cell membranes.
• Terpenoids: This terpenoid has anti-inflammatory and antioxidant properties, helping to alleviate conditions that cause sour taste, such as oral infections or irritation.
• Glycosides: These compounds have anti-inflammatory and antioxidant properties that may help reduce inflammation and oxidative stress in the mouth, contributing to a reduction in sour taste.

Parts Used

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

• Leaves: Leaves of Ginkgo biloba are used to make tinctures due to their known anti-inflammatory and antioxidant properties.
• Fruits: Fruits of Ginkgo biloba contain ginkgolic acids, which are used in tinctures to address issues related to the mouth, including sour taste.
• Seeds: Seeds of Ginkgo biloba are used in tinctures due to their high content of flavonoids and terpenoids, which may help alleviate sour taste in the mouth.

Quick Recipe

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

1. Harvest ginkgo biloba leaves in late summer or early fall when they are fully mature and dry.
2. Dry the ginkgo biloba leaves in a low-temperature oven at 150°f for 6 hours to prevent spoilage.
3. Grind 1 part of the dried ginkgo biloba leaves into a fine powder using a coffee grinder.
4. Combine the ground ginkgo biloba powder with 2 parts of 80% ethanol in a clean glass jar to create a solvent.
5. Allow the mixture to steep in a cool dark place for 2 to 6 weeks, shaking the jar occasionally.

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

The best combination of herbal tinctures that help with sour taste in mouth is a blend of Peppermint (Mentha piperita), Licorice Root (Glycyrrhiza glabra), and Lemon Balm (Melissa officinalis).

Peppermint helps soothe and calm the mouth, while Licorice Root provides anti-inflammatory properties to reduce irritation. Lemon Balm, rich in antioxidants, helps to balance and neutralize the pH levels in the mouth, reducing the sour taste.

This trio works synergistically to promote oral health and alleviate discomfort.

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

Ailments similar to sour taste in mouth that are treated with herbal tinctures are digestive issues, such as bloating, gas, and indigestion.

Tinctures of peppermint, ginger, and fennel seed can help soothe an upset stomach and reduce discomfort. Other herbs like chamomile and licorice root may also be used to alleviate symptoms of irritable bowel syndrome (IBS), acid reflux, and stomach ulcers.

These tinctures can be taken sublingually or added to water for relief.