10 Best Herbal Creams For Taste Changes

Herbal creams for taste changes are topical creams or ointments infused with herbs and other natural ingredients that help alleviate temporary or chronic taste disturbances.

They work by stimulating taste buds and improving the sense of taste, often due to reduced inflammation or irritation in the mouth and tongue.

Examples include creams with ginger, peppermint, and eucalyptus, which have been shown to improve taste and enhance quality of life for individuals experiencing taste changes due to medication, illness, or surgery.

The following article describes in detail the most important creams for taste changes, 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 taste changes because it contains rosmarinic acid, a natural compound that has anti-inflammatory properties.

This helps to soothe and calm the taste buds, reducing irritation and inflammation that can cause changes in taste perception. Additionally, lemon balm's calming effects on the nervous system can also help alleviate symptoms of anxiety and stress, which can also impact taste.

As a result, using Melissa officinalis creams may help restore a person's normal sense of taste.

Medicinal Constituents

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

• Linalool: A terpene that helps reduce anxiety and stress-related taste changes by promoting relaxation and calming the nervous system, thereby improving the sense of taste.
• Limonene: A terpene that aids in reducing inflammation and improving digestive health, which can be disrupted by taste changes, allowing for a more balanced sense of taste.
• Rosmarinic acid: A phenolic compound that acts as an antioxidant and anti-inflammatory agent, reducing oxidative stress and inflammation that can contribute to taste changes, ultimately promoting a healthier sense of taste.

Parts Used

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

• Leaves: Used due to their high concentration of essential oils, particularly linalool and linalyl acetate, which contribute to the herb's flavor and aroma.
• Flowers: Utilized for their delicate, sweet, and slightly minty flavor, making them suitable for creams aimed at improving taste and digestion.
• Stems: Employed for their mild, slightly sweet flavor and potential medicinal properties, which can complement the herb's overall effect on taste changes.

Quick Recipe

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

1. Harvest melissa officinalis leaves in early morning when they are at their highest oil content concentration.
2. Dry the leaves in a single layer on paper towels at room temperature for 1 week.
3. Infuse the dried leaves in a carrier oil like sweet almond oil at a 1:5 ratio for 2 weeks.
4. Strain the infused oil through a cheesecloth and discard the solids after 2 hours.
5. Mix the herbal oil with beeswax and shea butter in a 1:3 ratio to create a smooth cream consistency.

2. Mentha x piperita

Mentha x piperita, also known as peppermint, creams helps with taste changes because of its natural cooling and refreshing properties.

The menthol in peppermint creams stimulates the trigeminal nerve, which is responsible for processing chemical irritants, including taste. This stimulation can temporarily alter the way we perceive taste, reducing bitterness and discomfort. By soothing the mouth and throat, peppermint creams can also reduce inflammation and irritation, making it easier to enjoy food and beverages.

This can be particularly beneficial for individuals experiencing taste changes due to medical conditions or treatments.

Medicinal Constituents

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

• Menthol: A terpene with an analgesic and anesthetic effect, which may help alleviate pain and discomfort associated with taste changes.
• Rosmarinic acid: A phenolic compound with antioxidant and anti-inflammatory properties, which may help protect the taste buds and mucous membranes from oxidative stress and inflammation.
• Linalool: A terpene with a sedative and anxiolytic effect, which may help reduce anxiety and stress that may be contributing to taste changes.

Parts Used

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

• Leaves: They contain high concentrations of menthol and menthone, which are responsible for the cooling sensation and minty flavor.
• Rhyzomes: They are a rich source of menthol and other compounds that give the herb its distinctive flavor and aroma.
• Stems: While not as concentrated as leaves or rhyzomes, the stems of Mentha x piperita still contain menthol and other compounds that contribute to its flavor and aroma.

Quick Recipe

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

1. Harvest 1/4 cup fresh leaves and flowers of mentha x piperita at dawn on a sunny day for best flavor.
2. Steep the harvested leaves and flowers in 2 cups of boiling water for 10 minutes to release oils.
3. Strain the liquid mixture through a cheesecloth or a fine-mesh sieve into a clean bowl.
4. Mix 1/4 cup of beeswax and 1/4 cup of shea butter in a double boiler at 180 degrees fahrenheit for 5 minutes.
5. Combine the strained liquid mixture with the melted beeswax and shea butter mixture and whip until thickened to a smooth cream.

3. Glycyrrhiza glabra

Glycyrrhiza glabra, also known as licorice, creams helps with taste changes because of its anti-inflammatory and antioxidant properties.

These properties can soothe and protect the mucous membranes in the mouth and throat, which can become inflamed due to various conditions such as Sjögren's syndrome or radiation therapy. By reducing inflammation and promoting healing, the cream can help to restore a normal sense of taste and reduce bitter or metallic tastes that can be associated with taste changes.

This can improve overall quality of life for individuals experiencing taste changes.

Medicinal Constituents

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

• Glycyrrhizin: Glycyrrhizin helps to alleviate taste changes by inhibiting the activity of 11-beta-hydroxysteroid dehydrogenase, an enzyme that regulates the balance of cortisol in the body, which in turn can affect taste perception.
• Isoliquiritigenin: Isoliquiritigenin has anti-inflammatory and antioxidant properties, which help to reduce inflammation in the oral cavity and protect against oxidative stress, both of which can contribute to taste disturbances.
• Licopyranocoumarin: Licopyranocoumarin has been shown to have anti-inflammatory and antiseptic properties, which help to soothe and protect the oral mucosa, reducing irritation and inflammation that can lead to changes in taste.

Parts Used

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

• Roots: The roots are widely used due to their high concentration of glycyrrhizin, a compound that helps alleviate bitter taste and other taste changes.
• Barks: The barks are utilized for their secondary compounds that assist in reducing bitterness and other taste imbalances, promoting a balanced taste experience.
• Seeds: The seeds are sometimes used in creams to enhance the flavor and help alleviate taste changes, though they are less commonly used compared to roots and barks.

Quick Recipe

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

1. Extract 10 grams of dried glycyrrhiza glabra roots in a 500 milliliter beaker using ethanol 70%.
2. Combine the extracted roots with 1 liter of distilled water in a double boiler and heat for 30 minutes.
3. Filter the mixture through a paper filter into a separate container and discard the solids.
4. Mix 10 grams of beeswax and 10 grams of shea butter in a heat-resistant bowl and melt over low heat.
5. Combine the filtered liquid with the melted wax mixture and stir until a smooth cream forms.

4. Matricaria chamomilla

Matricaria chamomilla, also known as chamomile, creams helps with taste changes because it contains anti-inflammatory and soothing properties that calm the mucous membranes in the mouth.

This can reduce swelling and irritation, allowing taste buds to function normally again. The chamomile's calming effects also help alleviate stress and anxiety, which can be contributing factors to taste changes.

As a result, chamomile creams may help restore the sense of taste and smell, improving overall oral health and well-being.

Medicinal Constituents

The list below shows the primary medicinal constituents in Matricaria chamomilla creams that help with taste changes.

• Apigenin: This flavonoid helps with taste changes by reducing inflammation and modulating the activity of sensory neurons that process taste information.
• Matricaria chamomilla terpenoids: These terpenoids, including cis-chrysanthenone and alpha-bisabolol, have anti-inflammatory and antioxidant effects that help alleviate taste changes by protecting the taste buds from damage and promoting healing.
• Apigenin-7-glucoside: This flavonoid glycoside has been shown to have a protective effect on the taste buds, reducing the damage caused by inflammation and oxidative stress, which can contribute to taste changes.

Parts Used

The list below shows the primary parts of chamomile used to make creams for taste changes.

• Flowers: Used due to their high concentration of apigenin and luteolin, which provide a calming and soothing effect on the taste buds.
• Seeds: Utilized for their ability to regulate gut health and digestion, which can help alleviate taste changes caused by digestive issues.
• Leaves: Employed for their anti-inflammatory properties, which can help reduce inflammation in the mouth and throat that may contribute to taste changes.

Quick Recipe

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

1. Harvest 1/2 cup of dried matricaria chamomilla flowers with a sterile scissors to ensure cleanliness.
2. Combine the dried flowers with 1 cup of carrier oil in a clean glass jar and let it infuse for 2 weeks.
3. Strain the mixture through a cheesecloth into a clean bowl and discard the solids after 30 minutes of straining.
4. Add 2 tablespoons of beeswax and 2 tablespoons of shea butter to the oil mixture and melt it in a double boiler for 10 minutes.
5. Whip the mixture with a hand mixer until it thickens and becomes creamy, taking about 5 minutes.

5. Calendula officinalis

Calendula officinalis, also known as pot marigold, creams helps with taste changes because it contains anti-inflammatory and antimicrobial properties that soothe and calm the mucous membranes in the mouth.

This helps to reduce irritation and inflammation, which can lead to altered taste. By promoting a healthy oral environment, Calendula creams support the restoration of normal taste function, allowing individuals to experience their favorite foods and flavors with renewed enjoyment and appreciation.

Its natural and gentle properties make it a popular choice for oral health.

Medicinal Constituents

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

• Quercetin: A flavonoid with antioxidant and anti-inflammatory properties that may help alleviate taste changes by reducing inflammation in the mouth and throat.
• Naringenin: A flavonoid with antioxidant and anti-inflammatory properties that may help protect against taste bud damage and reduce oxidative stress, potentially alleviating taste changes.
• Oleanolic acid: A triterpenoid with anti-inflammatory and antioxidant properties that may help reduce inflammation and oxidative stress in the mouth and throat, potentially alleviating taste changes.

Parts Used

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

• Flowers: Used for their anti-inflammatory and soothing properties to help alleviate symptoms of mouth sores, sore throats, and other taste-related issues.
• Leaves: Used for their antibacterial and antifungal properties to help combat infections and promote a healthy oral environment.
• Roots: Used for their anti-inflammatory and antioxidant properties to help soothe and protect mucous membranes in the mouth.

Quick Recipe

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

1. Harvest 250 grams of fresh calendula flowers on a sunny day to ensure potency and quality.
2. Dry the flowers in a single layer at 40 degrees celsius for 2 hours to preserve properties.
3. Infuse 200 grams of the dried flowers in 1 liter of carrier oil such as sweet almond oil for 2 weeks.
4. Strain the infused oil through a cheesecloth and discard the solids to obtain the herbal extract.
5. Mix 200 milliliters of the herbal extract with 800 milliliters of distilled water and 200 grams of beeswax in a double boiler.

6. Echinacea angustifolia

Echinacea angustifolia, also known as Kansas coneflower, creams helps with taste changes because it contains compounds that have anti-inflammatory and antioxidant properties.

The root of the plant is traditionally used to support immune function and reduce symptoms associated with colds and flu, which can cause changes in taste perception. By reducing inflammation and oxidative stress, Echinacea angustifolia creams may help restore normal taste function, alleviating symptoms such as metallic or bitter tastes that can occur during illness.

This can help improve overall quality of life.

Medicinal Constituents

The list below shows the primary medicinal constituents in Echinacea angustifolia creams that help with taste changes.

• Iridoid glycosides: These compounds help to protect the mucous membranes in the mouth, reducing inflammation and discomfort associated with taste changes.
• Flavonoids: Flavonoids, particularly quercetin and kaempferol, have anti-inflammatory properties that can help to soothe and calm the mouth, reducing irritation and taste disturbances.
• Cichoric acid: This triterpene glycoside has been shown to exhibit anti-inflammatory and antioxidant properties, which can help to reduce inflammation and oxidative stress in the mouth, promoting a healthy taste and oral environment.

Parts Used

The list below shows the primary parts of kansas coneflower used to make creams for taste changes.

• Roots: The roots are the most commonly used part due to their high content of echinacoside, which is believed to have anti-inflammatory properties.
• Leaves: The leaves are another popular choice for their potential to address taste changes, possibly due to their mild flavor and possible antioxidant properties.
• Flowers: The flowers are also used in creams related to taste changes, possibly due to their mild, slightly sweet flavor and potential health benefits.

Quick Recipe

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

1. Harvest echinacea angustifolia roots in the fall when the plants are dormant.
2. Dry the harvested roots in a low-temperature oven at 150 degrees fahrenheit for 2 hours.
3. Infuse 2 tablespoons of dried echinacea angustifolia root in 8 ounces of carrier oil such as coconut oil for 2 weeks.
4. Strain the infused oil and mix it with 2 tablespoons of beeswax and 2 tablespoons of shea butter to create a smooth consistency.
5. Stir the mixture and pour it into a container, allowing it to cool and solidify for 30 minutes.

7. Silybum marianum

Silybum marianum, also known as milk thistle, creams helps with taste changes because they contain silymarin, a powerful antioxidant that supports liver health.

The liver plays a crucial role in taste perception, and when it's functioning optimally, taste buds can detect flavors more accurately. By promoting liver detoxification and regeneration, Silybum marianum creams may help to restore a person's sense of taste, reducing the unpleasant changes in taste that can occur due to liver dysfunction or other underlying conditions.

This can significantly improve overall quality of life.

Medicinal Constituents

The list below shows the primary medicinal constituents in Silybum marianum creams that help with taste changes.

• Flavonoids: These plant compounds help mitigate taste changes by potentially reducing inflammation and oxidative stress in the oral cavity, thereby alleviating associated symptoms.
• Silymarin: A mixture of flavonoids present in Silybum marianum, silymarin has been shown to protect the taste buds from damage and promote their regeneration, thereby helping restore normal taste function.
• Lignans: These polyphenolic compounds have been found to exhibit antioxidant properties that may help reduce the severity of taste changes by neutralizing free radicals and promoting overall oral health.

Parts Used

The list below shows the primary parts of milk thistle used to make creams for taste changes.

• Seeds: The seeds are used to make creams for taste changes due to their high concentration of silymarin, which can help alleviate liver-related taste disturbances.
• Leaves: The leaves are used to make creams for taste changes due to their antioxidant and anti-inflammatory properties, which can help soothe the mouth and improve taste.
• Flowers: The flowers are used to make creams for taste changes due to their potential to reduce inflammation and improve digestion, which can contribute to improved taste and oral health.

Quick Recipe

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

1. Harvest silybum marianum flowers and leaves in the morning after the dew has evaporated to ensure optimal potency.
2. Dry the harvested plant material in a warm oven at 50 degrees celsius for 2 hours to remove excess moisture.
3. Combine 200 grams of dried silybum marianum with 100 grams of beeswax in a double boiler to melt the wax.
4. Stir in 200 milliliters of coconut oil and 20 milliliters of jojoba oil into the melted beeswax mixture to create a smooth consistency.
5. Allow the mixture to cool and solidify before transferring it to a clean container for storage and use.

8. Ginkgo biloba

Ginkgo biloba, also known as maidenhair tree, creams helps with taste changes because it is believed to improve circulation and increase blood flow to the taste buds.

This enhanced blood flow is thought to stimulate the nerve endings in the tongue, allowing for a more sensitive and accurate sense of taste. Additionally, ginkgo biloba's antioxidant properties may help protect the taste buds from oxidative stress, which can contribute to taste changes.

As a result, ginkgo biloba creams may help alleviate taste changes and restore a normal sense of taste.

Medicinal Constituents

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

• Flavonoids: These polyphenolic compounds, particularly quercetin and kaempferol, may help alleviate taste changes by reducing inflammation and oxidative stress in the oral cavity, which can contribute to taste disturbances.
• Bilobalide: A sesquiterpene lactone, bilobalide may help modulate the nervous system and alleviate taste changes by reducing stress and anxiety, which can exacerbate taste disturbances.
• Ginkgolides: These sesquiterpene lactones, particularly ginkgolide A and B, may help stabilize and repair the oral epithelial cells, reducing inflammation and potentially alleviating taste changes.

Parts Used

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

• Leaves: They are used because their unique bioactive compounds, such as flavonoids and terpenoids, have been shown to have a positive effect on taste and smell perception.
• Seeds: They are used because they contain a high concentration of ginkgolides, which are believed to have a potential impact on taste and smell changes.
• Barks: They are used because they contain a mixture of bioactive compounds, including flavonoids and terpenoids, which may help alleviate symptoms of taste changes.

Quick Recipe

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

1. Harvest 20-30 ginkgo biloba leaves from mature trees on a dry sunny day.
2. Dry the leaves in a low-temperature oven at 150 degrees fahrenheit for 2 hours.
3. Steep 10 grams of dried ginkgo biloba leaves in 100 milliliters of carrier oil like coconut or jojoba.
4. Strain the mixture through a cheesecloth or coffee filter to separate the oil from the solids.
5. Mix 10 milliliters of the infused oil with 10 grams of beeswax and 10 milliliters of distilled water to create a smooth consistency.

9. Rosmarinus officinalis

Rosmarinus officinalis, also known as rosemary, creams helps with taste changes because of its ability to stimulate the mind and senses.

The aromatic compounds in rosemary, such as carnosic acid and rosmarinic acid, have been shown to improve cognitive function and memory, which can also affect taste perception.

By enhancing mental alertness and focus, rosemary creams may help individuals who experience changes in taste due to neurological conditions or other factors, allowing them to better appreciate flavors and aromas.

Medicinal Constituents

The list below shows the primary medicinal constituents in Rosmarinus officinalis creams that help with taste changes.

• Caryophyllene oxide: This sesquiterpene has anti-inflammatory and antioxidant properties, which may help reduce inflammation and oxidative stress in the mouth, thereby alleviating taste changes caused by conditions such as dry mouth or oral infections.
• Rosmarinic acid: As a polyphenolic compound, rosmarinic acid has antioxidant and anti-inflammatory properties, which may help protect the taste buds and oral tissues from damage, reducing the severity of taste changes associated with conditions like oral cancer or radiation therapy.
• Bornyl acetate: This terpene has anti-inflammatory and antimicrobial properties, which may help reduce inflammation and prevent infections in the mouth, thereby alleviating taste changes caused by conditions such as oral infections or gum disease.

Parts Used

The list below shows the primary parts of rosemary used to make creams for taste changes.

• Leaves: Used to make creams for taste changes due to their high concentration of fragrant oils that help stimulate appetite and digestion.
• Flowers: Used to make creams for taste changes due to their ability to aid in the treatment of digestive issues and loss of appetite.
• Stems: Used to make creams for taste changes due to their content of essential oils that help stimulate digestion and improve appetite.

Quick Recipe

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

1. Extract the essential oil from dried rosmarinus officinalis leaves by steam distillation for 2 hours.
2. Combine 1 liter of distilled water with 10 grams of the extracted essential oil in a stainless steel bowl.
3. Add 20 grams of beeswax and 20 grams of shea butter to the bowl and heat the mixture at 160 degrees fahrenheit for 10 minutes.
4. Whip the mixture with a hand mixer for 5 minutes until it reaches a creamy consistency.
5. Pour the herbal cream into sterilized glass jars and store them in a cool dark place.

10. Salvia officinalis

Salvia officinalis, also known as sage, creams helps with taste changes because of its anti-inflammatory and antioxidant properties.

These properties aid in reducing inflammation in the mouth and throat, which can cause a decrease in taste sensation. The extracts found in Salvia officinalis creams also help to stimulate saliva production, which is essential for taste perception.

Furthermore, the herb's ability to soothe the mucous membranes may help to alleviate conditions such as dry mouth and post-operative taste disturbances.

Medicinal Constituents

The list below shows the primary medicinal constituents in Salvia officinalis creams that help with taste changes.

• Rosmarinic acid: A polyphenolic compound that acts as an antioxidant and anti-inflammatory agent, helping to reduce inflammation in the tongue and mouth, which can contribute to taste changes.
• Salvianolic acid: A water-soluble phenolic compound that has been shown to have antioxidant and anti-inflammatory properties, which can help protect the taste buds and maintain a healthy taste sensation.
• Carvacrol: A phenolic terpene that has antimicrobial and anti-inflammatory properties, helping to reduce the growth of bacteria and other microorganisms in the mouth, which can contribute to taste changes and other oral health issues.

Parts Used

The list below shows the primary parts of sage used to make creams for taste changes.

• Leaves: Containing essential oils like thujone, camphor, and borneol, Salvia leaves are used to create creams that help improve taste and digestion.
• Roots: Rich in salvinolic acids and phenolic compounds, Salvia roots are used to make creams that aid in flavor modification and possibly reduce inflammation.
• Stems: Stems of Salvia officinalis contain essential oils and flavonoids, which contribute to the creation of creams that help enhance taste and potentially alleviate digestive issues.

Quick Recipe

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

1. Harvest fresh salvia officinalis leaves in the early morning when dew is still present on the plant.
2. Infuse the harvested leaves in a carrier oil such as olive oil or sweet almond oil.
3. Strain the infused oil through cheesecloth or a coffee filter to remove the plant material.
4. Combine the infused oil with beeswax and a natural emulsifier such as lecithin in a double boiler.
5. Whisk the mixture until it thickens and forms a smooth cream consistency then pour it into containers.

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

The best combination of herbal creams that help with taste changes is a blend of Sage, Peppermint, and Thyme.

Sage cream helps to soothe and calm the taste buds, reducing inflammation. Peppermint cream stimulates saliva production, which aids in digestion and neutralizes bitter tastes. Thyme cream, rich in antioxidants, promotes healing and reduces inflammation in the mouth and throat.

Together, these creams can help restore taste and reduce discomfort associated with taste changes.

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

Ailments similar to taste changes that are treated with herbal creams are often related to digestive issues and skin problems.

For example, herbal creams may be used to alleviate symptoms of irritable bowel syndrome (IBS), such as bloating and gas.

Other conditions like eczema, acne, and rosacea can also benefit from topical herbal treatments, which can help soothe and calm the skin while reducing inflammation and redness.