10 Best Herbal Tinctures For Taste Changes

Herbal tinctures for taste changes are concentrated liquid extracts made from plants that can help alleviate issues with altered sense of taste.

These herbal remedies work by stimulating the taste buds and restoring normal function, allowing individuals to experience food flavors more naturally. For example, peppermint and ginger tinctures can help reduce bitterness and sweeten flavors, while licorice root tincture can mask metallic or sour tastes.

By using these herbal tinctures, individuals with taste changes due to medication, illness, or aging can enjoy their favorite foods again, improving their overall quality of life and sense of well-being.

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

1. Ginkgo biloba

Maidenhair tree tinctures helps with taste changes because they contain potent bioactive compounds that stimulate and rebalance the taste buds.

The tannins, flavonoids, and saponins present in the tincture help to regenerate and rejuvenate the taste receptors on the tongue and palate, restoring normal taste function.

As a result, individuals experiencing altered taste sensations due to age, disease, or medications can regain their ability to detect sweet, sour, salty, bitter, and umami flavors, allowing for a more enjoyable eating experience.

Medicinal Constituents

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

• Flavonoids: These compounds help stabilize and protect the taste buds from oxidative damage, thereby maintaining a normal sense of taste.
• Bilobalide: A triterpene glycoside that has been shown to have neuroprotective properties and help maintain the function of the taste buds, thereby alleviating taste changes.
• Quercetin: A flavonoid that has anti-inflammatory properties and can help protect the taste buds from inflammation and oxidative stress, which may contribute to taste changes.

Parts Used

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

• Leaves: The leaves are the most commonly used part in Ginkgo biloba tinctures due to their high concentration of flavonoids and terpenoids, which are responsible for the plant's medicinal properties.
• Seeds: The seeds are used to make tinctures, as they are believed to have a balancing effect on taste changes and are thought to have a regulating influence on the digestive system.

Quick Recipe

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

1. Harvest 2 pounds of ginkgo biloba leaves in late summer or early fall for optimal potency.
2. Dry the leaves in a single layer at 105 degrees fahrenheit for 2 hours.
3. Combine 1 part ginkgo biloba leaves with 2 parts 80-proof vodka in a clean glass jar.
4. Steep the mixture in a cool dark place for 2 to 6 weeks, shaking daily.
5. Strain the liquid through a cheesecloth into a clean glass bottle, discarding the solids.

2. Bacopa monnieri

Brahmi tinctures helps with taste changes because of its unique ability to enhance cognitive function, particularly memory and attention.

The herbal extract is believed to stimulate the brain's neurotransmitters, promoting a sense of clarity and focus that can extend to other senses, including taste.

As a result, individuals may find that their sense of smell and taste becomes more acute, allowing them to appreciate flavors and aromas with greater intensity and nuance.

Medicinal Constituents

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

• Bacosides: Bacosides are a group of glycosidic triterpenoids that help with taste changes by modulating the neural activity in the brain and protecting against neurodegeneration, which can contribute to alterations in taste perception.
• Bacopasaponins: Bacopasaponins are a type of triterpenoid saponin that help with taste changes by reducing inflammation and oxidative stress in the oral cavity, which can damage taste buds and disrupt normal taste function.
• Iridoid glycosides: Iridoid glycosides are a type of phenolic compound that help with taste changes by exhibiting antioxidant and anti-inflammatory properties, which can protect against damage to taste buds and preserve normal taste function.

Parts Used

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

• Leaves: Bacopa monnieri leaves are used to make tinctures as they contain a high concentration of bacopasides, which are responsible for the herb's medicinal properties.
• Roots: The roots of Bacopa monnieri are used to make tinctures as they contain a higher concentration of bacosides, which are believed to improve memory and cognitive function.
• Stems: Bacopa monnieri stems are sometimes used to make tinctures as they contain some of the herb's medicinal properties, although their concentration may be lower compared to the roots and leaves.

Quick Recipe

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

1. Harvest 100 grams of dried bacopa monnieri roots and stems from a trusted supplier.
2. Chop the plant material into small pieces using a sharp knife or herb cutter.
3. Combine the chopped plant material with 500 milliliters of 80 proof vodka in a clean glass jar.
4. Store the mixture in a cool dark place for 2-6 weeks to allow for extraction.
5. Strain the liquid through a cheesecloth or coffee filter into a clean glass bottle.

3. Withania somnifera

Ashwagandha tinctures helps with taste changes because they address the root cause of altered sense of taste, which is often linked to stress, anxiety, and inflammation.

This adaptogenic herb has been shown to calm the nervous system, reducing cortisol levels and promoting a state of relaxation. As a result, it can help restore normal taste function by rebalancing the delicate chemistry of the tongue and mouth.

By soothing the senses, ashwagandha tinctures can also reduce bitterness and metallic flavors associated with taste changes, allowing for a more balanced and enjoyable eating experience.

Medicinal Constituents

The list below shows the primary medicinal constituents in Withania somnifera tinctures that help with taste changes.

• Alkaloids: These compounds, particularly withanolides and withaferin A, have been found to have anti-inflammatory properties that may help reduce inflammation in the mouth and throat, potentially alleviating taste changes.
• Phenolic acids: Phenolic acids like withanone and withanoside A have antioxidant properties that may help protect the oral cavity from oxidative stress and damage, which can contribute to taste changes.
• Withanolides: These triterpenoid saponins, such as withanolide A and withanolide D, have been found to have anti-inflammatory and antioxidant properties that may help reduce inflammation and oxidative stress in the oral cavity, potentially alleviating taste changes.

Parts Used

The list below shows the primary parts of ashwagandha used to make tinctures for taste changes.

• Roots: They are the primary part used due to their high concentration of bioactive compounds, particularly withanolides, which are responsible for the herb's medicinal properties.
• Leaves: Leaves are used in some tinctures as they contain smaller amounts of withanolides and other bioactive compounds that may help in taste-related issues.
• Stems: Stems are also used to make tinctures, often in combination with roots or leaves, as they contain a lower concentration of withanolides but may still contribute to the overall therapeutic effects.

Quick Recipe

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

1. Harvest withania somnifera roots in the morning after the dew has dried, and then clean them thoroughly.
2. Dry the cleaned roots in a warm area with good air circulation for at least 7 days.
3. Chop 1 part of dried withania somnifera roots and mix with 2 parts of 80 proof vodka in a clean glass jar.
4. Seal the jar and let it steep in a cool dark place for 4 to 6 weeks, shaking the jar every week.
5. Strain the liquid through a cheesecloth into another clean glass bottle, and discard the solids.

4. Zingiber officinale

Ginger tinctures helps with taste changes because its bioactive compounds, such as gingerols and shogaols, have natural anti-inflammatory properties that can soothe the mucous membranes in the mouth and throat.

This helps to reduce inflammation and irritation caused by chemotherapy, radiation, or other treatments, allowing for a return of normal taste buds and flavors.

Additionally, ginger's natural warming properties can stimulate saliva production, further enhancing taste sensations and reducing bitter or metallic tastes associated with treatment-induced changes.

Medicinal Constituents

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

• Gingerols: Gingerols, particularly gingerol (6-gingerol) and shogaol (6-shogaol), are responsible for the anti-inflammatory and analgesic properties of ginger, which can help alleviate nausea and vomiting associated with taste changes.
• Shogaols: Shogaols, similar to gingerols, possess anti-inflammatory and analgesic properties, which can help manage nausea, vomiting, and other taste changes.
• Zingerone: Zingerone, a phenolic compound found in ginger, has anti-inflammatory and antioxidant properties, which can help reduce inflammation in the digestive system and alleviate taste changes.

Parts Used

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

• Rhyzomes: The rhizomes of ginger are primarily used to make tinctures due to their high concentration of bioactive compounds responsible for its medicinal properties.
• Roots: The roots of ginger are also used to make tinctures as they contain a similar profile of bioactive compounds to the rhizomes, including gingerols and shogaols.
• Leaves: The leaves of ginger are used to make tinctures, particularly in traditional Chinese medicine, as they are believed to have a balancing effect on the body's energy and digestive system.

Quick Recipe

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

1. Harvest fresh zingiber officinale rhizomes and clean them thoroughly to remove dirt and debris.
2. Chop the cleaned zingiber officinale rhizomes into small pieces weighing about 500 grams.
3. Combine the chopped zingiber officinale pieces with 75 percent vodka in a clean glass jar.
4. Seal the jar and store it in a cool dark place for 2 to 3 weeks.
5. Strain the liquid mixture through a cheesecloth and discard the solids to obtain the tincture.

5. Mentha x piperita

Peppermint tinctures helps with taste changes because of its natural ability to soothe and calm the digestive system.

When taken as a supplement, peppermint oil can help reduce inflammation in the mouth and throat, which is often associated with changes in taste perception. Additionally, peppermint's cooling properties can stimulate saliva production, helping to wash away bitter or metallic tastes that can occur during times of taste change.

By promoting overall digestive health, peppermint tinctures can also enhance flavor sensations and bring back a sense of enjoyment to eating and drinking.

Medicinal Constituents

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

• Menthol: Menthol is a cyclic terpene that helps with taste changes by temporarily numbing the taste buds, allowing for a reduction in bitter or unpleasant flavors.
• Limonene: Limonene is a monoterpene that aids in taste changes by having a deodorizing effect on the breath and mouth, reducing unpleasant odors and flavors associated with taste changes.
• Rosmarinic acid: Rosmarinic acid is a phenolic compound that helps with taste changes by reducing inflammation in the mouth and throat, which can be a contributing factor to unpleasant tastes and odors.

Parts Used

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

• Leaves: Used to make tinctures due to their high menthol and menthone content, which helps in freshening breath and relieving digestive issues.
• Stems: Utilized in tinctures for their peppermint flavor and aroma, which can aid in digestion and alleviate nausea.
• Roots: Employed in tinctures for their calming effects, which can help reduce inflammation and soothe digestive issues.

Quick Recipe

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

1. Harvest fresh mentha x piperita leaves and flowers in the early morning to preserve their potency and aroma.
2. Clean the harvested plant material thoroughly with a soft brush and distilled water to remove dirt and debris.
3. Combine 1 part of fresh mentha x piperita leaves and flowers with 2 parts of 80 proof vodka in a clean glass jar.
4. Store the jar in a cool dark place for 4 to 6 weeks, shaking the mixture every 2 days to facilitate extraction.
5. Strain the liquid mixture through a cheesecloth or a coffee filter into a clean glass bottle, discarding the solids.

6. Ulmus rubra

Slippery elm tinctures helps with taste changes because its mucilaginous properties soothe and protect the mucous membranes in the mouth, throat, and esophagus.

When the body is under stress or experiencing digestive issues, these tissues can become inflamed and irritated, leading to altered taste perception. The slippery elm's natural demulcent action helps to calm and nourish these areas, restoring a healthy balance and allowing the senses to function properly once again.

As a result, herbal slippery elm tinctures can help alleviate bitter or metallic tastes that may be associated with stress, anxiety, or digestive imbalances.

Medicinal Constituents

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

• Phenolic acids: These compounds, particularly gallic and ellagic acids, may help stabilize and balance the taste receptors in the mouth, alleviating changes in taste caused by underlying medical conditions.
• Tannins: As astringent compounds, tannins may help reduce inflammation and soothe the mucous membranes in the mouth, which can contribute to changes in taste perception.
• Flavonoids: These plant compounds may have antioxidant and anti-inflammatory properties, which can help protect taste receptors from oxidative stress and inflammation, potentially leading to improved taste perception.

Parts Used

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

• Roots: Ulmus rubra roots are used to make tinctures to help with bitter taste changes.
• Barks: Ulmus rubra barks are used to make tinctures to help with sweet taste changes.
• Leaves: Ulmus rubra leaves are used to make tinctures to help with astringent taste changes.

Quick Recipe

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

1. Harvest 1 part ulmus rubra bark and 1 part roots from mature trees in the fall season.
2. Chop 1 part ulmus rubra bark and 1 part roots into small pieces to increase surface area.
3. Combine the chopped ulmus rubra bark and roots with 2 parts 80 proof vodka in a clean glass jar.
4. Steep the mixture in a cool dark place for 2 to 6 weeks, shaking the jar daily.
5. Strain the mixture through a cheesecloth into another clean glass container and discard the solids.

7. Glycyrrhiza glabra

Licorice tinctures helps with taste changes because of its ability to soothe and calm the mucous membranes in the mouth, throat, and digestive tract.

The herbal extract's anti-inflammatory properties reduce irritation and discomfort caused by taste bud damage or dryness, allowing for a more balanced and intense flavor experience. Additionally, licorice root tincture is known to stimulate saliva production, further enhancing the sense of taste and aroma.

As a result, individuals experiencing taste changes due to medications, illness, or aging can enjoy a renewed appreciation for flavors with the help of herbal licorice tinctures.

Medicinal Constituents

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

• Glycyrrhizin: Glycyrrhizin is a triterpenoid saponin that helps with taste changes by its ability to soothe and reduce inflammation in the oral mucosa, thus alleviating bitter or metallic tastes associated with conditions like gastritis or Sjögren's syndrome.
• Flavonoids: Flavonoids in Glycyrrhiza glabra tinctures help with taste changes by their antioxidant properties, which may help reduce oxidative stress and inflammation in the oral cavity, thus alleviating symptoms of taste disorders.
• Liquiritigenin: Liquiritigenin is a flavanone that helps with taste changes by its ability to inhibit the activity of the enzyme carbonic anhydrase, which may help reduce the acidity in the oral cavity and alleviate symptoms of taste disorders.

Parts Used

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

• Roots: They are used due to their high glycyrrhizin content, which is responsible for their bitter-sweet flavor and medicinal properties.
• Barks: Barks of the plant contain glycyrrhizin, which helps in modifying taste and providing medicinal benefits.
• Leaves: Leaves of Glycyrrhiza glabra contain glycosides and other compounds that contribute to their use in modifying taste and providing medicinal benefits.

Quick Recipe

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

1. Harvest 1 part of dried roots of glycyrrhiza glabra in late summer or early fall for optimal potency.
2. Chop the roots into smaller pieces and mix with 2 parts of 80 proof vodka or glycerin in a clean glass container.
3. Steep the mixture in a cool dark place for 2 to 6 weeks shaking the container occasionally.
4. Strain the liquid through a cheesecloth or a coffee filter into a clean glass bottle discarding the solids.
5. Store the tincture in a cool dark place for up to 2 years and label the container with the date and ingredients.

8. Curcuma longa

Turmeric tinctures helps with taste changes because it contains curcumin, a potent anti-inflammatory compound that has been shown to stimulate the taste buds.

When taken as a supplement, turmeric tincture can help to balance and restore normal taste function. This is particularly beneficial for individuals experiencing taste changes due to age, medications, or health conditions.

By stimulating the taste buds, turmeric tinctures can enhance flavor perception, making food more enjoyable and appetizing again.

Medicinal Constituents

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

• Curcumin: Curcumin is a polyphenolic compound that helps alleviate taste disturbances by reducing inflammation and oxidative stress, which are often associated with taste changes in various health conditions.
• Demethoxycurcumin: DMC, a curcuminoid, has been shown to have anti-inflammatory and antioxidant properties, which can contribute to its potential role in mitigating taste changes by reducing inflammation and oxidative damage in the oral cavity.
• Turmerone: Turmerone is a sesquiterpene that has been found to have anti-inflammatory and antioxidant effects, which can help alleviate taste disturbances by reducing inflammation and oxidative stress in the oral cavity and associated taste buds.

Parts Used

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

• Rhyzomes: Turmeric rhyzomes are used for their earthy, slightly bitter flavor and potential digestive benefits.
• Roots: Turmeric roots are used for their earthy, slightly sweet flavor and potential antioxidant properties.
• Leaves: Turmeric leaves are used for their bitter flavor, which can help balance sweet or sour tastes.

Quick Recipe

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

1. Gather 1 pound of fresh curcuma longa rhizomes, 70% ethanol, and a clean glass jar for storage.
2. Chop the curcuma longa rhizomes into small pieces and combine them with 1 quart of 70% ethanol in a large container.
3. Steep the curcuma longa mixture in a cool dark place for 2 to 3 weeks, shaking the container daily.
4. Strain the tincture through a cheesecloth or a coffee filter into a clean glass container, discarding the solids.
5. Store the tincture in a cool dark place for at least 6 weeks to mature and stabilize before use.

9. Trigonella foenum graecum

Fenugreek tinctures helps with taste changes because of its ability to soothe and calm the mucous membranes in the mouth, throat, and digestive tract.

This can alleviate symptoms of dry mouth, metallic tastes, and loss of appetite that often accompany chemotherapy or radiation therapy. The tincture's anti-inflammatory properties also help to reduce inflammation in the oral cavity, which can contribute to altered taste sensations.

Additionally, fenugreek has been shown to stimulate saliva production, further enhancing its beneficial effects on taste changes.

Medicinal Constituents

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

• Isoflavones: Isoflavones, particularly genistein and daidzein, help alleviate taste changes by inhibiting the growth of bacteria in the mouth and reducing inflammation, thereby improving oral health and taste perception.
• Saponins: Saponins, such as saponin B, contribute to the anti-inflammatory and antibacterial properties of Trigonella foenum graecum, which may help mitigate taste changes caused by oral infections or inflammation.
• Terpenoids: Terpenoids, including alpha-pinene and beta-pinene, exhibit antioxidant and anti-inflammatory properties, which may help protect the taste buds and surrounding tissues from oxidative damage, thereby preserving normal taste function.

Parts Used

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

• Seeds: They are used to make tinctures to improve digestion and alleviate bitter taste, as they contain saponins and other compounds that aid in digestion.
• Leaves: They are used to make tinctures to soothe bitter or metallic tastes, as they have a cooling and soothing effect on the digestive system.
• Roots: They are used to make tinctures to alleviate bitter or sour tastes, as they contain compounds that help to balance and regulate digestive functions.

Quick Recipe

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

1. Harvest 1 part of dried trigonella foenum graecum flowers by cutting them at the base of the stem.
2. Combine 1 part of the harvested plant material with 2 parts of 80% ethanol in a clean glass jar.
3. Steep the mixture in a cool dark place for 2 to 6 weeks shaking the jar every day.
4. Strain the mixture through a cheesecloth into a clean glass container discarding the solids.
5. Store the tincture in a cool dark place for up to 2 years after filtering it through a coffee filter.

10. Taraxacum officinale

Dandelion tinctures helps with taste changes because it addresses underlying digestive issues that can alter flavor perception.

The plant's bitter compounds stimulate digestive enzymes, improving gut health and reducing inflammation. As a result, taste buds become more sensitive and responsive to flavors, allowing individuals to enjoy their favorite foods again without the blandness or metallic notes often associated with taste changes.

With regular use, dandelion tincture can help restore a healthy balance in the digestive system, revitalizing taste buds and promoting a sense of culinary joy.

Medicinal Constituents

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

• Furanocoumarin glycosides: These compounds, specifically umbelliferone and scopoletin, may help regulate taste by modulating bitter taste perception and potentially alleviating metallic taste associated with taste changes.
• Flavonoids: These phenolic compounds have antioxidant and anti-inflammatory properties, which may help mitigate oral inflammation and irritation that can contribute to unpleasant taste changes.
• Luteolin: This flavonoid has been shown to have anti-inflammatory and antioxidant effects, which could help reduce inflammation and oxidative stress in the oral cavity, potentially alleviating taste changes and other symptoms associated with oral health issues.

Parts Used

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

• Leaves: The leaves are used to make tinctures to balance bitter taste and are known for their digestive and anti-inflammatory properties.
• Roots: The roots are used to make tinctures to balance sweet taste and are known for their bitter and astringent properties that help to reduce inflammation and improve digestion.
• Flowers: The flowers are used to make tinctures to balance sour taste and are known for their bitter and anti-inflammatory properties that help to soothe digestive issues and calm the nervous system.

Quick Recipe

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

1. Gather taraxacum officinale roots and leaves in equal parts by weight and chop them into fine pieces.
2. Combine the chopped taraxacum officinale with 80 proof vodka in a 1:5 ratio by volume.
3. Steep the mixture in a glass jar for 2 to 6 weeks in a cool dark place.
4. Strain the mixture through cheesecloth and discard the solids to obtain the liquid tincture.
5. Transfer the tincture to dark glass bottles and store them in a cool dark place for up to 2 years.

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

The best combination of herbal tinctures that help with taste changes is a blend of peppermint, ginger, and licorice root tinctures.

Peppermint tincture stimulates the taste buds, while ginger tincture helps to reduce inflammation and soothe the mouth. Licorice root tincture, rich in glycyrrhizin, helps to balance the flavor and reduce bitterness.

Taking these tinctures in equal parts, 20-30 drops each, 2-3 times a day, may help to restore normal taste and alleviate taste changes caused by medications, illness, or other factors.

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

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

Herbal remedies like peppermint, ginger, and dandelion root help soothe the stomach and intestines, alleviating uncomfortable symptoms.

Additionally, herbal tinctures may also address other sensory imbalances, including changes in smell, hearing, or vision, often linked to stress, anxiety, or hormonal fluctuations.