10 Best Herbal Capsules For Taste Changes

Herbal capsules for taste changes are supplements that contain natural ingredients derived from plants, which can help to restore a sense of taste and smell.

These capsules work by targeting the underlying causes of taste changes, such as dry mouth or inflammation in the mouth and throat. Examples of herbal capsules that can help with taste changes include ginger, turmeric, and peppermint, which have anti-inflammatory properties that soothe and calm the mouth and throat.

By taking these capsules, individuals who experience taste changes due to illness, medication, or aging can regain their sense of taste and enjoy their favorite foods again, improving their overall quality of life.

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

1. Ginkgo biloba

Maidenhair tree capsules helps with taste changes because they contain a unique blend of flavonoids, saponins, and other bioactive compounds that have been shown to modulate the brain's sensory processing.

These compounds have been found to interact with the trigeminal nerve, which is responsible for detecting flavors and aromas, thereby enhancing our ability to perceive and appreciate subtle tastes and odors.

Regular use of maidenhair tree capsules may help to restore a more balanced and nuanced sense of taste.

Medicinal Constituents

The list below shows the primary medicinal constituents in Ginkgo biloba capsules that help with taste changes.

• Bilobalide: Helps with taste changes by potentially protecting the taste buds from oxidative stress and inflammation, thereby preserving normal taste function.
• Ginkgo flavoglycosides: Contribute to improved taste perception by inhibiting the activity of enzymes involved in the breakdown of taste receptors, thus maintaining their sensitivity.
• Ginkgolides: May help with taste changes by reducing inflammation and oxidative stress in the taste buds, which can lead to a decrease in taste perception and alteration in taste thresholds.

Parts Used

The list below shows the primary parts of maidenhair tree used to make capsules for taste changes.

• Leaves: They are the most commonly used part due to their high concentration of flavonoids and terpenoids, which provide the medicinal benefits associated with Ginkgo biloba.
• Seeds: Ginkgo seeds, also known as ginkgo nuts, are used in traditional Chinese medicine and can be used to make capsules, as they are believed to have antioxidant properties and potential benefits for cognitive function.
• Barks: Some supplement manufacturers use Ginkgo biloba bark in their capsules, as it is believed to have anti-inflammatory properties and can help with blood vessel health.

Quick Recipe

The following recipe gives a procedure to make a basic maidenhair tree for taste changes.

1. Harvest 30-40 ginkgo biloba leaves from mature trees to ensure optimal potency and freshness.
2. Dry the leaves in a low-temperature oven at 150°f for 2 hours to preserve their properties.
3. Crush the dried leaves into a fine powder using a high-speed grinder at 1000 rpm.
4. Mix 500 mg of the powder with 200 mg of vegetable cellulose as a capsule filler.
5. Fill empty gelatin capsules with the powder mixture using a capsule filling machine at 100 capsules per minute.

2. Bacopa monnieri

Brahmi capsules helps with taste changes because they contain the herb Bacopa monnieri, which has been traditionally used in Ayurvedic medicine to enhance cognitive function and improve memory.

The herb is believed to stimulate the taste buds on the tongue, restoring normal taste perception and reducing the unpleasant sensations associated with taste changes.

By revitalizing the taste buds, brahmi capsules can help individuals regain their sense of taste and enjoy the flavors they once loved.

Medicinal Constituents

The list below shows the primary medicinal constituents in Bacopa monnieri capsules that help with taste changes.

• Bacosides: Bacosides are a group of saponin glycosides present in Bacopa monnieri. They help with taste changes by potentially reducing inflammation and oxidative stress in the mouth and gut, which may contribute to taste alterations.
• Bacopaside ii: Bacopaside II is a specific bacoside with reported neuroprotective properties. It may help with taste changes by enhancing the brain's ability to process taste information and reducing the negative impact of inflammation on taste receptors.
• Monnieroside a: Monnieroside A is another bacoside with anti-inflammatory properties. It may help with taste changes by reducing inflammation and oxidative stress in the mouth and gut, which can contribute to taste alterations and other symptoms associated with taste changes.

Parts Used

The list below shows the primary parts of brahmi used to make capsules for taste changes.

• Leaves: Used to make capsules due to their high bacoside content, which is responsible for the herb's cognitive benefits.
• Roots: Used to make capsules due to their higher alkaloid content, which provides the herb's medicinal properties.
• Stems: Used to make capsules, though less commonly than leaves or roots, as they also contain bacosides and other compounds beneficial for health.

Quick Recipe

The following recipe gives a procedure to make a basic brahmi for taste changes.

1. Dry the bacopa monnieri leaves and stems in a low-temperature oven at 150 degrees fahrenheit for 2 hours.
2. Grind the dried bacopa monnieri into a fine powder using a spice grinder or mortar and pestle.
3. Mix 400 milligrams of the powdered bacopa monnieri with 200 milligrams of cellulose powder in a bowl.
4. Fill empty gelatin capsules with the bacopa monnieri mixture and seal the capsules tightly.
5. Store the herbal bacopa monnieri capsules in an airtight container at room temperature for up to 6 months.

3. Zingiber officinale

Ginger capsules helps with taste changes because they contain a powerful anti-inflammatory compound called gingerol, which can help to reduce inflammation in the tongue and mouth tissues.

This inflammation is often associated with taste changes, such as a metallic or bitter taste, that can occur during chemotherapy treatment or other health conditions.

By reducing inflammation, ginger capsules may help to alleviate these taste changes, restoring a more normal sense of taste and improving overall quality of life.

Medicinal Constituents

The list below shows the primary medicinal constituents in Zingiber officinale capsules that help with taste changes.

• Gingerols: These sesquiterpene compounds help alleviate taste changes by reducing inflammation and discomfort in the mouth and throat, allowing for a more normal sense of taste.
• Shogaols: These compounds have anti-inflammatory properties that help soothe the digestive system, reduce nausea, and alleviate taste disturbances, such as metallic or bitter tastes.
• Zingerone: This compound has antioxidant properties that help protect the mucous membranes in the mouth and throat from damage, allowing taste buds to function properly and recover from taste changes.

Parts Used

The list below shows the primary parts of ginger used to make capsules for taste changes.

• Rhyzomes: Rhyzomes are the most commonly used part of ginger due to their high concentration of active compounds like gingerols and shogaols, which contribute to their medicinal properties and distinct flavor.
• Roots: Ginger roots are also widely used, as they contain a significant amount of gingerols, which are responsible for the characteristic flavor and aroma of ginger.
• Stems: While less commonly used than rhyzomes and roots, ginger stems are sometimes used to make capsules, as they still contain some active compounds that contribute to their flavor and medicinal properties.

Quick Recipe

The following recipe gives a procedure to make a basic ginger for taste changes.

1. Harvest 250 grams of fresh zingiber officinale roots with a diameter of 1-2 cm each.
2. Dry the harvested roots in a single layer at 35-40°c for 7-10 days to reduce moisture content.
3. Grind the dried roots into a fine powder using a mill or blender with a mesh size of 80-100 microns.
4. Mix 10% of the powder with 90% of a vegetable capsule filler such as potato starch or tapioca starch in a ratio of 1:9 by weight.
5. Fill 500-1000 unit capsules with the powder mixture using a capsule filling machine with a capacity of 500-1000 capsules per hour.

4. Curcuma longa

Turmeric capsules helps with taste changes because they contain curcumin, a potent compound that has been shown to have anti-inflammatory properties.

When the body's taste buds are affected by inflammation or damage, curcumin in turmeric capsules can help soothe and restore them, allowing for a more balanced and intense flavor experience. Additionally, curcumin's antioxidant properties may also help protect against oxidative stress that can impair taste receptors.

By promoting healthy taste bud function, turmeric capsules can enhance the overall enjoyment of food and drinks.

Medicinal Constituents

The list below shows the primary medicinal constituents in Curcuma longa capsules that help with taste changes.

• Curcumin: It helps with taste changes by reducing inflammation and oxidative stress in the oral cavity, which can contribute to altered taste perception.
• Demethoxycurcumin: It has antioxidant properties that help protect taste buds from damage and support the normal functioning of taste receptors.
• Ar-turmerone: It has anti-inflammatory and antioxidant effects that can help reduce the severity of taste changes caused by inflammation and oxidative stress in the oral cavity.

Parts Used

The list below shows the primary parts of turmeric used to make capsules for taste changes.

• Rhyzomes: Curcuma longa's rhyzomes are primarily used for their distinct flavor and aroma, which can be used to enhance the taste of various food products.
• Roots: The roots of Curcuma longa are used to produce a sweet-tasting extract, which can be used as a flavoring agent in various products.
• Buds: The buds of Curcuma longa are used for their slightly sweet and earthy flavor, which can be used to add depth to food products.

Quick Recipe

The following recipe gives a procedure to make a basic turmeric for taste changes.

1. Harvest 500g of dried curcuma longa rhizomes from a reputable supplier or grow your own.
2. Dry the rhizomes further in a low-temperature oven at 50°c for 24 hours to reduce moisture content.
3. Grind the dried rhizomes into a fine powder using a spice grinder or coffee grinder.
4. Mix 10g of the powdered curcuma longa with 10g of gelatin and 50ml of distilled water to form a thick paste.
5. Fill empty gelatin capsules with 250mg of the paste and seal them immediately to preserve potency.

5. Mentha x piperita

Peppermint capsules helps with taste changes because they stimulate the digestive system's natural ability to regulate flavor and aroma.

The menthol content in peppermint capsules can help restore a normal sense of taste by clearing out mucus and debris that may be blocking taste buds. Additionally, peppermint has been shown to increase saliva production, which can also enhance the sensation of taste.

By promoting healthy digestion and mouth function, herbal peppermint capsules can help alleviate taste changes caused by various medical conditions or medications.

Medicinal Constituents

The list below shows the primary medicinal constituents in Mentha x piperita capsules that help with taste changes.

• Menthol: A terpene with analgesic and anesthetic properties, helps to numb the taste buds and reduce inflammation, which can alleviate taste changes associated with mouth sores or sore throats.
• Rosmarinic acid: A phenolic compound with antioxidant and anti-inflammatory properties, helps to reduce inflammation and protect the mucous membranes in the mouth, which can alleviate taste changes caused by inflammation or irritation.
• Beta-caryophyllene: A sesquiterpene with anti-inflammatory and antioxidant properties, helps to reduce inflammation and oxidative stress in the mouth, which can alleviate taste changes caused by mouth ulcers, gum inflammation, or other oral health issues.

Parts Used

The list below shows the primary parts of peppermint used to make capsules for taste changes.

• Leaves: Extracted from peppermint leaves, these capsules are used to alleviate digestive issues and freshen breath.
• Roots: Dried peppermint roots are often used in capsules to promote digestive health and relieve nausea.
• Stems: The essential oils extracted from peppermint stems are used to create capsules that aid in digestion and reduce inflammation.

Quick Recipe

The following recipe gives a procedure to make a basic peppermint for taste changes.

1. Harvest 30g of fresh mentha x piperita leaves and flowers at dawn to ensure optimal potency retention.
2. Dry the harvested plant material in a low-temperature oven at 30c for 2 hours to preserve quality.
3. Grind 10g of the dried plant material into a fine powder using a coffee grinder.
4. Mix the ground plant powder with 10g of gelatin and 10g of water in a bowl to create a uniform blend.
5. Fill empty gelatin capsules with 500mg of the prepared plant-gelatin mixture and seal to complete the capsules.

6. Ulmus rubra

Slippery elm capsules helps with taste changes because they soothe and protect the mucous membranes in the mouth and throat, which can become irritated or inflamed due to radiation therapy, chemotherapy, or other treatments.

As a result, slippery elm helps to restore the natural balance of gut bacteria, reducing inflammation and discomfort, and allowing individuals to regain their sense of taste and smell.

Additionally, its anti-inflammatory properties help to reduce inflammation and promote healing in the oral cavity, further aiding in the recovery of taste buds.

Medicinal Constituents

The list below shows the primary medicinal constituents in Ulmus rubra capsules that help with taste changes.

• Mucilages: Mucilages in Ulmus rubra help with taste changes by forming a protective barrier on the mucous membranes of the mouth, throat, and digestive tract, soothing irritation and inflammation associated with taste disturbances.
• Phenolic acids: Phenolic acids in Ulmus rubra help with taste changes by exhibiting antioxidant properties, reducing inflammation, and protecting the mucous membranes from oxidative stress and damage that may contribute to taste alterations.
• Fatty acids: Fatty acids in Ulmus rubra help with taste changes by soothing and protecting the mucous membranes, reducing inflammation, and promoting the healing of irritated tissues, which may help alleviate taste disturbances.

Parts Used

The list below shows the primary parts of slippery elm used to make capsules for taste changes.

• Roots: They are used for capsules to take advantage of their medicinal properties, which help with digestive issues and provide anti-inflammatory effects.
• Leaves: They are used for capsules to utilize their mucilaginous properties, which help soothe and protect the digestive system.

Quick Recipe

The following recipe gives a procedure to make a basic slippery elm for taste changes.

1. Harvest 200g of ulmus rubra bark, dried to 10% moisture content, to ensure quality and potency.
2. Grind the dried bark into a fine powder using a mortar and pestle for 10 minutes.
3. Mix 50g of the powder with 100g of gelatin in a double boiler at 160f for 10 minutes.
4. Fill 100 empty vegetable capsules with 250mg of the gelatin mixture and seal them tightly.
5. Store the capsules in a cool, dry place, away from direct sunlight, for up to 2 years.

7. Glycyrrhiza glabra

Licorice capsules helps with taste changes because they contain a compound called glycyrrhizin, which has been shown to have anti-inflammatory properties that can soothe and calm the mucous membranes in the mouth and throat.

This can help alleviate symptoms such as bitter or metallic tastes, dry mouth, and sourness that often accompany chemotherapy, radiation therapy, or other medical treatments.

By reducing inflammation and discomfort, herbal licorice capsules can restore a sense of normal taste and help patients enjoy their food again.

Medicinal Constituents

The list below shows the primary medicinal constituents in Glycyrrhiza glabra capsules that help with taste changes.

• Glycyrrhizin: This triterpenoid saponin helps with taste changes by reducing inflammation in the mouth and throat, thereby alleviating symptoms of taste disturbances associated with conditions such as Sjögren's syndrome.
• Licopyrones: These phenolic compounds help with taste changes by possessing antioxidant properties, which can help neutralize free radicals and reduce oxidative stress in the oral cavity, thus preserving taste buds and improving taste perception.
• Isoliquiritigenin: This flavonoid compound helps with taste changes by exhibiting anti-inflammatory and antioxidant properties, which can help protect the oral mucosa and taste buds from damage, thereby preserving taste perception and alleviating taste disturbances.

Parts Used

The list below shows the primary parts of licorice used to make capsules for taste changes.

• Roots: They are the primary source of glycyrrhizin, a compound responsible for the medicinal properties of licorice root.
• Roots: The roots are used to make capsules for treating stomach and digestive issues due to their anti-inflammatory properties.
• Roots: Glycyrrhizin from the roots can help regulate electrolyte levels and is used to treat conditions like adrenal insufficiency.

Quick Recipe

The following recipe gives a procedure to make a basic licorice for taste changes.

1. Dry 500 grams of glycyrrhiza glabra roots for 2 hours at 50 degrees celsius.
2. Grind the dried roots into a fine powder using a mill.
3. Mix 250 grams of the powder with 100 grams of gelatin in a bowl.
4. Use a capsule machine to fill 100 capsules with the gelatin mixture.
5. Seal the capsules and store them in a cool dry place.

8. Trigonella foenum graecum

Fenugreek capsules helps with taste changes because they contain mucilage, a thick, protective substance that coats the tongue and mouth lining.

This natural barrier helps to neutralize and soothe an altered sense of taste caused by chemotherapy or other medications. Additionally, fenugreek's bitter and sweet flavors can stimulate appetite and enhance flavor perception, making food more enjoyable and increasing nutritional intake.

As a result, fenugreek capsules can help individuals who experience taste changes to regain their enjoyment of food and drinks.

Medicinal Constituents

The list below shows the primary medicinal constituents in Trigonella foenum graecum capsules that help with taste changes.

• Saponins: Saponins in Fenugreek help with taste changes by enhancing the sense of taste, particularly in individuals with age-related taste disorders or those undergoing cancer treatment.
• Fenugreek saponin glycosides: These compounds, specifically 6-O-β-D-glucopyranosyl-5-hydroxy-8-methoxy-3H-1-benzazepin-3-one, help with taste changes by modulating the expression of genes involved in taste perception and protecting taste buds from damage.
• Galactomannans: Galactomannans in Fenugreek help with taste changes by stimulating saliva production and enhancing the sense of taste, which can be beneficial for individuals experiencing dry mouth or taste disorders.

Parts Used

The list below shows the primary parts of fenugreek used to make capsules for taste changes.

• Seeds: The seeds are commonly used due to their high concentration of fenugreek saponins, which can alter taste perception.
• Leaves: The leaves are used because they contain various compounds that can affect the sense of taste, including flavonoids and saponins.
• Seeds: The seeds are also used for their diuretic properties, which can influence taste sensitivity and alter the sensation of taste.

Quick Recipe

The following recipe gives a procedure to make a basic fenugreek for taste changes.

1. Weigh 500 grams of dried trigonella foenum graecum flowers to prepare the herbal material.
2. Grind the dried flowers into a fine powder using a grinding mill for 10 minutes.
3. Mix the powder with a binding agent such as gelatin to create a uniform blend.
4. Fill empty gelatin capsules with the herbal powder mixture using a capsule filling machine.
5. Label and seal the filled capsules according to good manufacturing practice regulations within 24 hours.

9. Taraxacum officinale

Dandelion capsules helps with taste changes because they support the health of the digestive system, particularly the liver and gallbladder.

These organs play a crucial role in filtering and processing nutrients from food, which ultimately affect the way we perceive flavors and textures.

By promoting optimal digestion and absorption, dandelion capsules may help to restore balance to an individual's taste buds, allowing them to experience a more normal range of flavors and intensities.

Medicinal Constituents

The list below shows the primary medicinal constituents in Taraxacum officinale capsules that help with taste changes.

• Fatty acids: Fatty acids in dandelion capsules, particularly linoleic acid and oleic acid, may help with taste changes by reducing inflammation and promoting the health of taste buds.
• Phenolic acids: Phenolic acids, such as chlorogenic acid, may help with taste changes by reducing oxidative stress and promoting the regeneration of taste buds.
• Polysaccharides: Polysaccharides like inulin, a prebiotic fiber, may help with taste changes by promoting the growth of beneficial gut bacteria, which is essential for the proper functioning of taste buds.

Parts Used

The list below shows the primary parts of dandelion used to make capsules for taste changes.

• Roots: Used to make capsules as they are believed to aid in digestion and improve taste by regulating gut bacteria.
• Leaves: Used to make capsules as they contain bitter compounds that can help stimulate appetite and improve taste by balancing gut health.
• Seeds: Used to make capsules as they are a good source of prebiotic inulin, which can help regulate gut bacteria and improve taste by promoting a healthy gut microbiome.

Quick Recipe

The following recipe gives a procedure to make a basic dandelion for taste changes.

1. Harvest 25-50 fresh taraxacum officinale roots in the morning after the dew has dried completely.
2. Dry the roots in a single layer at 50 degrees celsius for 2 hours to reduce moisture content.
3. Grind the dried roots into a fine powder using a mortar and pestle for 10 minutes.
4. Fill empty vegetable capsules with 250-500 milligrams of the taraxacum officinale root powder.
5. Store the herbal taraxacum officinale capsules in an airtight container away from direct sunlight and heat.

10. Panax ginseng

Ginseng capsules helps with taste changes because they can revitalize the senses, including taste and smell.

The herb is believed to stimulate the production of saliva and digestive enzymes, which can help restore the normal functioning of the tongue's taste buds. Additionally, ginseng has been shown to have a beneficial effect on the nervous system, which plays a crucial role in processing sensory information related to taste.

By promoting healthy nerve function, ginseng capsules may be able to counteract changes in taste perception caused by various factors such as aging or medication use.

Medicinal Constituents

The list below shows the primary medicinal constituents in Panax ginseng capsules that help with taste changes.

• Ginsenosides: These triterpenoid saponins help alleviate taste changes by modulating the activity of neurotransmitters and hormones involved in taste perception, thereby improving taste quality and reducing taste disorders.
• Panaxynol: This ginsenoside-derived compound has anti-inflammatory and antioxidant properties that help reduce inflammation in the oral cavity, which can be a contributing factor to taste changes, and promote overall oral health.
• Ginsenoside rg1: This ginsenoside has been shown to have a positive effect on taste perception by increasing the expression of taste receptors and modulating the activity of neurotransmitters involved in taste processing, leading to improved taste quality and reduced taste disorders.

Parts Used

The list below shows the primary parts of ginseng used to make capsules for taste changes.

• Roots: Roots are the primary part used to make capsules for taste changes due to their high concentration of bioactive compounds, particularly ginsenosides.
• Stems: Stems are sometimes used to make capsules, as they contain a lower concentration of ginsenosides compared to roots, but can be a cost-effective alternative.
• Leaves: Leaves are occasionally used to make capsules, often in combination with roots, as they contain smaller amounts of ginsenosides but may still offer some benefits.

Quick Recipe

The following recipe gives a procedure to make a basic ginseng for taste changes.

1. Grind 100g dried panax ginseng root into fine powder using a spice grinder for 2 minutes.
2. Mix the ground panax ginseng powder with 100g vegetable cellulose powder in a large bowl.
3. Add 50g water to the mixture and stir well with a wooden spoon for 5 minutes.
4. Fill a capsule machine with the mixture and fill 100 capsules in 10 minutes.
5. Store the herbal panax ginseng capsules in an airtight container in a cool dry place.

What is the best combination of herbal capsules to use for taste changes?

The best combination of herbal capsules that help with taste changes is a blend of Turmeric, Ginger, and Ashwagandha.

Turmeric contains curcumin, which has anti-inflammatory properties that reduce inflammation in the mouth and tongue, alleviating taste changes caused by conditions like Sjogren's syndrome. Ginger helps to stimulate saliva production and reduce nausea, while Ashwagandha promotes overall well-being and reduces stress, which can also impact taste.

Taking these capsules together can help to restore a healthy sense of taste and smell.

What ailments similar to taste changes are treated with herbal capsules?

Ailments similar to taste changes that are treated with herbal capsules are digestive issues such as bloating, gas, and indigestion.

Herbal supplements like peppermint, ginger, and chamomile help soothe the stomach and alleviate symptoms of irritable bowel syndrome (IBS). Additionally, herbs like turmeric and ashwagandha may aid in reducing inflammation and improving gut health.

These natural remedies can provide relief from discomfort and restore normal digestive functioning.