11 Herbal Tinctures For Sour Taste In Mouth

If you've ever had a sour taste in your mouth that just won't go away, you might want to try herbal tinctures to help alleviate the issue.

Herbal teas have been used for centuries to relieve sour taste, and it's all due to their powerful anti-inflammatory and antimicrobial properties. For example, ginger (Zingiber officinale) is a popular herb that has been shown to reduce inflammation in the mouth and throat, which can help to eliminate a sour taste. Licorice root (Glycyrrhiza glabra) is another herb that has been used to soothe digestive issues, including a sour taste in the mouth.

And turmeric (Curcuma longa) contains a powerful compound called curcumin, which has been shown to reduce inflammation and kill bacteria that can cause a sour taste. When you drink herbal teas made with these herbs, the active compounds are absorbed into your body and start to work their magic. They can help to reduce inflammation, kill bacteria, and soothe digestive issues, all of which can contribute to a sour taste in your mouth.

By using herbal tinctures, you can find relief from a sour taste and feel more comfortable and confident in your daily life.

This article explains in detail what are the best herbal teas for sour taste in mouth and wh.

1. Zingiber officinale

Zingiber officinale tinctures contains gingerols and shogaols, bioactive constituents that have anti-inflammatory properties.

These compounds help reduce swelling in the mouth and tongue, which can cause a sour taste. Gingerols and shogaols also have antioxidant properties, which can help neutralize free radicals that can irritate the mouth and contribute to a sour taste. Additionally, the warming properties of gingerols and shogaols can help increase blood flow to the mouth and tongue, promoting healthy tissue repair and reducing inflammation.

Regular use of Zingiber officinale tinctures may help alleviate a sour taste in the mouth by reducing inflammation and promoting healthy tissue repair.

1. Gather 1 cup of fresh Zingiber officinale (Ginger) roots and 2 cups of 80% ethanol or vodka.
2. Chop the ginger roots into small pieces and place them in a clean glass jar.
3. Pour the ethanol or vodka over the ginger roots, making sure they are completely covered.
4. Seal the jar and let it sit in a cool, dark place for 2-3 weeks, shaking the jar every day.
5. Strain the mixture through a cheesecloth or a coffee filter into another clean glass jar, discarding the solids.

2. Glycyrrhiza glabra

Glycyrrhiza glabra tinctures contains glycyrrhizin, a triterpenoid saponin, and flavonoids like luteolin and kaempferol.

These bioactive constituents have anti-inflammatory and antioxidant properties. Glycyrrhizin helps soothe and reduce inflammation in the mouth, while flavonoids combat oxidative stress that may contribute to a sour taste. The anti-inflammatory effect of glycyrrhizin can also help reduce bacterial growth in the mouth, which can cause an unpleasant taste.

By addressing inflammation and oxidative stress, glycyrrhiza glabra tinctures can help alleviate a sour taste in the mouth.

1. Gather ingredients: 1 cup of dried Glycyrrhiza glabra root, 2 cups of vodka (at least 35% ABV), and a clean glass jar.
2. Combine the dried root and vodka in the glass jar, making sure the root is completely covered.
3. Seal the jar and store it in a cool, dark place for 2-3 weeks, shaking the jar every day.
4. After 2-3 weeks, strain the mixture through a cheesecloth or a coffee filter into another clean glass jar, discarding the solids.
5. Store the tincture in the fridge and use 20-30 drops, 2-3 times a day, as needed to help with a sour taste in the mouth.

3. Curcuma longa

Curcuma longa tinctures contains bioactive compounds such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin, which have potent anti-inflammatory and antioxidant properties.

These compounds are known to help reduce inflammation and infection in the mouth, which can cause a sour taste. Curcumin, in particular, has been shown to exhibit antimicrobial properties, which can help combat the growth of bacteria and fungi that can cause mouth infections and bad breath. The anti-inflammatory properties of Curcuma longa tinctures can also help soothe and calm the mucous membranes in the mouth, reducing irritation and inflammation that can contribute to a sour taste.

By reducing inflammation and infection, Curcuma longa tinctures can help alleviate a sour taste in the mouth.

1. Gather 1 cup of dried Curcuma longa root and 2 cups of 80% vodka in a clean glass jar.
2. Fill the jar with the dried Curcuma longa root, making sure it's completely covered by the vodka.
3. Seal the jar and store it in a cool, dark place for 2-3 weeks, shaking the jar every day.
4. After 2-3 weeks, strain the liquid through a cheesecloth or a coffee filter into another clean glass jar, discarding the solids.
5. Bottle the tincture and store it in the same cool, dark place. Take 20-30 drops of the tincture 2-3 times a day to help with sour taste in the mouth.

4. Cinnamomum verum

Cinnamomum verum tinctures contains compounds like cinnamaldehyde and eugenol, which are responsible for its medicinal properties.

These bioactive constituents have antimicrobial and anti-inflammatory effects, helping to reduce bacteria that cause bad breath and gum inflammation. Cinnamaldehyde also has antioxidant properties, which can help neutralize acidic compounds that contribute to a sour taste in the mouth. Eugenol has analgesic and anti-inflammatory properties, making it effective in soothing mouth sores and gum irritation.

By addressing the underlying causes of a sour taste, Cinnamomum verum tinctures can help restore a healthy and pleasant mouth sensation.

1. Gather 1 cup of Cinnamomum verum bark and 2 cups of 80-proof vodka in a clean glass jar.
2. Add the Cinnamomum verum bark to the vodka, making sure the bark is fully covered.
3. Close the jar and let it sit in a cool, dark place for 2-3 weeks, shaking the jar every day.
4. Strain the mixture through a cheesecloth or a fine-mesh sieve into another clean glass jar, discarding the solids.
5. Transfer the tincture to small glass bottles and store them in a cool, dark place. Use 5-10 drops of the tincture in water to help alleviate a sour taste in the mouth.

5. Cinchona officinalis

Cinchona officinalis tinctures contains a compound called quinine, which is effective in reducing a sour taste in the mouth.

Quinine has a numbing effect on the tongue, helping to block the pain caused by acidic substances. Cinchona officinalis tinctures also contain other bioactive constituents like alkaloids and flavonoids, which have anti-inflammatory properties that may help to reduce irritation in the mouth. The anti-inflammatory properties of these compounds can help to soothe and calm the mucous membranes in the mouth, reducing the sensation of sourness.

By blocking pain and reducing inflammation, Cinchona officinalis tinctures can provide relief from a sour taste in the mouth.

1. Gather 1 cup of fresh Cinchona officinalis leaves and 2 cups of 80-proof vodka.
2. Chop the leaves into small pieces and put them in a clean glass jar.
3. Pour the vodka over the leaves, making sure they are completely covered.
4. Seal the jar and let it sit in a cool, dark place for 2 weeks, shaking it every day.
5. Strain the liquid through a cheesecloth or a coffee filter into another clean glass jar. Discard the solids.

6. Mentha x piperita

Mentha x piperita tinctures contains active compounds like menthol and menthone.

These compounds have antibacterial properties that help reduce the number of bacteria in the mouth, which can cause a sour taste. Menthol, in particular, has a numbing effect on the tongue and throat, which can help alleviate irritation and discomfort. The anti-inflammatory properties of menthone can also help soothe and calm the mucous membranes in the mouth, reducing inflammation and discomfort.

By reducing bacterial growth and soothing the mucous membranes, Mentha x piperita tinctures can help eliminate a sour taste in the mouth.

1. Gather 1 cup of fresh peppermint leaves (Mentha x piperita) and a clean glass jar.
2. Combine the peppermint leaves and 2 cups of 80-proof vodka in the glass jar. Make sure the leaves are completely covered by the vodka.
3. Seal the jar and store it in a cool, dark place for 2-3 weeks, shaking the jar every day.
4. After 2-3 weeks, strain the mixture through a cheesecloth or a coffee filter into another clean glass jar. Discard the solids.
5. Bottle the tincture and store it in a cool, dark place. Take 10-20 drops, 2-3 times a day, as needed to soothe a sour taste in your mouth.

7. Astragalus membranaceus

Astragalus membranaceus tinctures contains bioactive constituents like astragaloside IV and polysaccharides.

These compounds have anti-inflammatory properties that help reduce swelling and irritation in the mouth. Astragaloside IV also has antioxidant properties that can help neutralize free radicals causing the sour taste. Polysaccharides, on the other hand, stimulate the immune system to fight off underlying infections that may be contributing to the sour taste.

By reducing inflammation and infection, Astragalus membranaceus tinctures can help alleviate the sour taste in the mouth.

1. Gather 1 cup of dried Astragalus membranaceus root, 2 cups of vodka, and a clean glass jar.
2. Combine the dried root and vodka in the jar. Stir well to coat the root.
3. Seal the jar and let it sit in a cool, dark place for 2 weeks. Shake the jar every day.
4. Strain the mixture through a cheesecloth or a coffee filter into another clean glass jar. Discard the solids.
5. Label the jar with the date and contents. Store it in a cool, dark place. Use 20-30 drops of the tincture in water 2-3 times a day to help with a sour taste in the mouth.

8. Foeniculum vulgare

Foeniculum vulgare tinctures contains the bioactive constituents limonene and anethole.

These compounds have antiseptic and antibacterial properties, which help to reduce the growth of bacteria in the mouth. Foeniculum vulgare tinctures also contains estragole and fenchone, which have anti-inflammatory properties that can soothe and calm the oral tissues. The antiseptic properties of limonene and anethole can help to prevent the formation of acid in the mouth, which can cause a sour taste.

The combination of these properties in Foeniculum vulgare tinctures can help to reduce the occurrence of a sour taste in the mouth.

1. Gather 250ml of 80% Vodka, 100g of Foeniculum vulgare roots and stems, and a clean glass jar with a lid.
2. Combine the Foeniculum vulgare roots and stems in the glass jar. Fill the jar to the top with the roots and stems.
3. Pour the 250ml of 80% Vodka over the Foeniculum vulgare roots and stems in the jar. Make sure all the roots and stems are covered with Vodka.
4. Seal the jar with the lid and store it in a cool, dark place for 2 weeks. Shake the jar every day to help the ingredients mix.
5. After 2 weeks, strain the liquid through a cheesecloth or a coffee filter into another clean glass jar. Discard the solids and store the Foeniculum vulgare tincture in a dark place.

9. Ginkgo biloba

Ginkgo biloba tinctures contains flavonoids and terpenoids, which are active compounds that can help with a sour taste in the mouth.

The flavonoids, particularly quercetin and kaempferol, have antioxidant properties that can reduce inflammation and fight off bacteria that may be causing the issue. The terpenoids, including ginkgolides and bilobalide, have anti-inflammatory properties that can soothe the mucous membranes in the mouth, reducing irritation and discomfort. Additionally, the tannins present in ginkgo biloba tinctures can help to dry up excess saliva and reduce the sensation of a sour taste.

By reducing inflammation and soothing the mucous membranes, ginkgo biloba tinctures can help to alleviate a sour taste in the mouth.

1. Gather 1 cup of fresh Ginkgo biloba leaves and 2 cups of 80% vodka in a clean glass jar.
2. Add 1 cup of water to the jar and cover it. Let it sit in a cool, dark place for 2 weeks, shaking the jar every day.
3. Strain the mixture through a cheesecloth or a coffee filter into another clean glass jar. Discard the solids.
4. Transfer the liquid to a smaller jar and add 1 tablespoon of glycerin. Mix well.
5. Store the tincture in a cool, dark place. Take 20-30 drops 2-3 times a day to help soothe a sour taste in the mouth.

10. Panax ginseng

Panax ginseng tinctures contains bioactive constituents like ginsenosides, specifically Rb1 and Rg1.

These compounds have been shown to have anti-inflammatory properties, which can help reduce swelling and irritation in the mouth. The ginsenosides in Panax ginseng tinctures can also stimulate the production of saliva, which helps neutralize acidity and reduce the sensation of a sour taste. Additionally, the antioxidant properties of ginsenosides can help protect the mucous membranes in the mouth from damage caused by free radicals, potentially alleviating symptoms of a sour taste.

By reducing inflammation and promoting saliva production, Panax ginseng tinctures can help alleviate the symptoms of a sour taste in the mouth.

1. Gather 1 cup of dried Panax ginseng root, 2 cups of vodka, and a glass jar with a lid.
2. Combine the dried Panax ginseng root and vodka in the glass jar. Stir well to coat the root evenly.
3. Seal the jar with the lid and store it in a cool, dark place for 2-3 weeks. Shake the jar daily to mix the ingredients.
4. After 2-3 weeks, strain the mixture through a cheesecloth or a coffee filter into another glass jar. Discard the solids.
5. Store the Panax ginseng tincture in the fridge. Use 10-20 drops in water or tea to help alleviate sour taste in mouth, 2-3 times a day.

11. Echinacea purpurea

Echinacea purpurea tinctures contains the bioactive constituents alkylamides, caffeic acid derivatives, and polyphenols.

These compounds have anti-inflammatory properties that help reduce swelling in the mouth, which can cause a sour taste. Echinacea's flavonoids, specifically kaempferol and quercetin, also have antioxidant properties that combat free radicals, which can irritate the mouth and throat. The tannins present in Echinacea purpurea tinctures have astringent properties that can help tighten and soothe the mucous membranes in the mouth, reducing the sensation of sourness.

By addressing the underlying causes of a sour taste in the mouth, Echinacea purpurea tinctures can provide relief from this issue.

1. Gather 1 cup of fresh Echinacea purpurea flowers, leaves, and stems. Clean and dry them with a paper towel.
2. Combine 1 cup of the plant material with 2 cups of vodka in a clean glass jar. Stir well to mix.
3. Seal the jar and store it in a cool, dark place for 2-3 weeks, shaking the jar daily. This will help the tincture extract.
4. Strain the mixture through a cheesecloth or a fine-mesh sieve into another clean glass jar. Discard the plant material.
5. Store the tincture in a dark glass bottle with a dropper lid. Take 20-30 drops, 2-3 times a day, to help with a sour taste in the mouth.

FAQ

Can drinking herbal tea prevent sour taste in mouth from forming?

Drinking herbal tea can help reduce the risk of a sour taste in your mouth.

Some herbal teas, like peppermint and chamomile, have antibacterial properties that can kill the bacteria that cause bad breath and a sour taste.

These teas can also help soothe your mouth and throat, leaving you feeling fresh and clean.

Is it safe to consume herbal teas for sour taste in mouth every day?

Consuming herbal teas for a sour taste in the mouth daily is generally safe.

However, some herbs can be too strong, causing more harm than good. Choose teas with gentle ingredients like peppermint, chamomile, or licorice root.

These may help soothe your mouth without causing any issues.

How long does it take for herbal teas to show results in sour taste in mouth?

Herbal teas can help reduce a sour taste in the mouth.

If you're experiencing this issue, it's likely due to an imbalance of bacteria in the mouth or gut. Drinking herbal teas like peppermint, chamomile, or licorice root can help balance your gut bacteria and reduce the sour taste.

This process can take a few days to a week to show noticeable results.

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