10 Best Herbal Tinctures For Taste Loss

Herbal tinctures for taste loss are concentrated liquid extracts made from plants, herbs, and botanicals that can help restore flavor and aroma sensations in individuals who have experienced a decline in their sense of taste.

These tinctures work by stimulating the taste buds on the tongue and increasing saliva production, which helps to enhance flavor perception.

Examples of herbal tinctures that can help with taste loss include ginger, ginkgo biloba, and peppermint, which have been shown to improve appetite and enjoyment of food, leading to improved overall well-being and quality of life.

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

1. Ginkgo biloba

Maidenhair tree tinctures helps with taste loss because it contains a unique blend of bioactive compounds that have been traditionally used to stimulate and revitalize the senses.

The tincture's active ingredients work by increasing saliva production, which in turn enhances the ability to detect and appreciate different flavors and textures.

Additionally, the Maidenhair tree's adaptogenic properties help to balance the body's energy and restore its natural harmony, allowing individuals to regain their sense of taste and enjoy a more balanced and satisfying culinary experience.

Medicinal Constituents

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

• Flavonoids: These plant compounds, particularly quercetin and kaempferol, help protect taste buds and nerve cells from oxidative stress, potentially alleviating taste loss.
• Bilobalide: This sesquiterpene lactone component of Ginkgo biloba has neuroprotective properties, which may contribute to its ability to counteract taste bud degeneration and restore taste perception.
• Ginkgolides: These sesquiterpene diterpene lactones have anti-inflammatory and antioxidant effects, which may help reduce inflammation and oxidative stress in the taste buds and nerves, leading to improved taste perception.

Parts Used

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

• Leaves: The leaves of Ginkgo biloba are often used due to their high content of flavonoids and terpenoids, which may help improve cognitive function and potentially alleviate taste loss.
• Barks: The barks of Ginkgo biloba are sometimes used, possibly because they contain bioactive compounds that may help improve blood flow and potentially alleviate symptoms associated with taste loss.
• Seeds: The seeds of Ginkgo biloba are occasionally used, possibly due to their high content of ginkgolic acid, which may have antioxidant and anti-inflammatory properties that could potentially alleviate symptoms of taste loss.

Quick Recipe

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

1. Harvest fresh ginkgo biloba leaves in late summer or early fall when they are at their most potent.
2. Dry the freshly harvested leaves in a clean area with good air circulation at 45c for 2 hours.
3. Combine 100g of dried ginkgo biloba leaves with 500ml of high-proof vodka in a clean glass jar.
4. Store the mixture in a cool dark place and shake the jar vigorously for 2 weeks.
5. Strain the liquid through a cheesecloth and discard the solids to produce the herbal tincture.

2. Bacopa monnieri

Brahmi tinctures helps with taste loss because they stimulate the olfactory system, which is responsible for processing flavors and aromas.

The herb's active compounds, such as brahminoside and saponins, have been shown to increase the production of neurotransmitters like dopamine and serotonin, which play a crucial role in transmitting flavor information from the tongue to the brain.

Additionally, Brahmi has anti-inflammatory properties that may help reduce inflammation in the mouth and throat, allowing taste buds to function optimally and restoring normal taste perception.

Medicinal Constituents

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

• Bacosides: Bacosides, a type of saponin glycoside, may help with taste loss by enhancing the functioning of neurons and improving neurotransmitter activity, leading to a potential improvement in taste perception.
• Bacopasides: Bacopasides, another type of saponin glycoside, may aid in the recovery of taste loss by supporting the health and function of taste buds, and potentially increasing the sensitivity of taste receptors.
• Clerodane diterpenes: Clerodane diterpenes, a class of terpenes, may contribute to the potential benefits of Bacopa monnieri in taste loss by possessing neuroprotective and antioxidant properties, which can help protect the taste buds and related neural pathways from damage and oxidative stress.

Parts Used

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

• Leaves: They contain the highest concentration of bacosides, which are the active compounds responsible for Bacopa monnieri's potential cognitive benefits, including improved memory and taste.
• Stems: Similar to leaves, stems also contain bacosides, which contribute to the overall efficacy of Bacopa monnieri tinctures.
• Roots: As the primary storage organ of the plant, roots contain a significant amount of bacosides, making them a valuable source for tincture production.

Quick Recipe

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

1. Harvest bacopa monnieri leaves and stems in the early morning to ensure optimal potency and freshness.
2. Dry the harvested plant material using a food dehydrator at 95 degrees fahrenheit for 8 hours.
3. Chop the dried bacopa monnieri into small pieces to increase surface area for extraction.
4. Steep the chopped plant material in 80 proof vodka at a 1:2 ratio for 6 weeks in a cool dark place.
5. Strain the tincture using a cheesecloth and transfer it to a clean glass bottle for storage.

3. Curcuma longa

Turmeric tinctures helps with taste loss because of its potent bioactive compound, curcumin, which has anti-inflammatory properties that can help stimulate the senses.

Curcumin increases the production of neurotransmitters responsible for transmitting flavor information to the brain, thereby enhancing the ability to perceive and appreciate different tastes.

Additionally, turmeric's antioxidant properties help protect the taste buds from damage caused by free radicals, allowing them to function optimally and recover from any insults more effectively, ultimately leading to a restored sense of taste.

Medicinal Constituents

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

• Curcumin: Curcumin, a polyphenolic compound, has anti-inflammatory and antioxidant properties that may help repair taste bud damage, thereby alleviating taste loss.
• Demethoxycurcumin: DMC, another polyphenolic compound found in Curcuma longa, has been shown to have neuroprotective effects and may help restore taste function by protecting taste bud cells from damage.
• Beta-caryophyllene: BCP, a sesquiterpene, has anti-inflammatory properties that may help reduce inflammation in the mouth and throat, which can contribute to taste loss.

Parts Used

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

• Rhyzomes: Rhyzomes are used as they contain the highest concentration of curcumin, a bioactive compound that helps stimulate taste buds.
• Roots: Roots are used due to their high antioxidant properties, which can help protect the taste buds and restore taste sensitivity.
• Stems: Stems are used as they contain flavonoids and phenolic compounds that can aid in the regeneration of taste receptors.

Quick Recipe

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

1. Harvest fresh curcuma longa roots in the morning when the plant is at its highest moisture level.
2. Wash the roots thoroughly with distilled water and gently pat them dry with a clean cloth.
3. Chop the roots into small pieces and combine them with 80 proof vodka in a 1:5 ratio by weight.
4. Store the mixture in a glass jar with a lid and allow it to macerate in a cool dark place for 2-3 weeks.
5. Strain the liquid through cheesecloth into another glass container and discard the solids, then transfer the tincture to smaller bottles.

4. Capsicum annuum

Bell pepper tinctures helps with taste loss because they contain a concentrated form of the vegetable's natural enzymes, which can stimulate the senses and revitalize taste buds.

The bioactive compounds in bell peppers, such as capsicum and carotenoids, also have antioxidant properties that help protect against damage to the sensory cells on the tongue and palate.

As a result, regular use of herbal bell pepper tinctures may improve overall taste perception and enjoyment of food.

Medicinal Constituents

The list below shows the primary medicinal constituents in Capsicum annuum tinctures that help with taste loss.

• Capsaicin: Capsaicin, a capsaicinoid compound, stimulates the trigeminal nerve, which can help restore taste by increasing saliva production and improving the sensation of taste on the tongue.
• Carotenoids: These antioxidant pigments have anti-inflammatory properties, which may help reduce inflammation in the mouth and throat, thereby alleviating taste loss caused by conditions like oral lichen planus or mouth ulcers.
• Flavonoids: These polyphenolic compounds have anti-inflammatory and antioxidant effects, which can help protect the mucous membranes in the mouth and throat from damage, promoting a healthy taste sensation.

Parts Used

The list below shows the primary parts of bell pepper used to make tinctures for taste loss.

• Fruits: The fruits of Capsicum annuum, commonly known as chili peppers, are used to make tinctures for taste loss because they contain capsaicin, which stimulates taste buds and increases taste sensitivity.
• Seeds: Capsicum annuum seeds are used to make tinctures for taste loss because they are rich in capsaicin and other bioactive compounds that can enhance taste and reduce taste loss.
• Leaves: Capsicum annuum leaves are used to make tinctures for taste loss because they contain capsaicin and other bioactive compounds that can stimulate taste buds and increase taste sensitivity.

Quick Recipe

The following recipe gives a procedure to make a basic bell pepper for taste loss.

1. Harvest 1-2 pounds of ripe capsicum annuum fruits from a sunny spot with good air circulation.
2. Clean and dry the capsicum annuum fruits by gently wiping them with a lint-free cloth.
3. Chop the dried capsicum annuum fruits into small pieces using a sharp knife.
4. Combine the chopped capsicum annuum pieces with 80-100 proof vodka in a clean glass jar at a ratio of 1 part capsicum annuum to 2 parts vodka.
5. Steep the mixture in a cool dark place for 2-6 weeks, shaking the jar every few days.

5. Foeniculum vulgare

Fennel tinctures helps with taste loss because it stimulates the production of saliva and increases the flow of digestive enzymes, which can help to enhance flavor perception.

Additionally, fennel contains compounds that have anti-inflammatory properties, which may reduce inflammation in the mouth and throat that can dull the sense of taste.

By soothing and protecting the mucous membranes in the oral cavity, herbal fennel tinctures may help to restore a more acute sense of taste and alleviate the discomfort associated with taste loss.

Medicinal Constituents

The list below shows the primary medicinal constituents in Foeniculum vulgare tinctures that help with taste loss.

• Foeniculin: A sesquiterpene, which helps to stimulate the sense of taste by increasing the production of saliva and improving the function of taste buds.
• Anethole: An aromatic ether that acts as a mild anesthetic and anti-inflammatory agent, reducing discomfort in the mouth and throat that may be contributing to taste loss.
• Furanocoumarin: Specifically, bergapten (a furanocoumarin) has been found to have antioxidant properties, which can help protect the taste buds from oxidative damage and promote the recovery of taste function.

Parts Used

The list below shows the primary parts of fennel used to make tinctures for taste loss.

• Leaves: They are used due to their high content of essential oils that stimulate saliva production and improve taste.
• Seeds: They are used because they are rich in anethole, a compound that enhances flavor and aroma, helping to alleviate taste loss.
• Roots: They are used due to their high concentration of volatile oils, which can help stimulate taste buds and improve flavor perception.

Quick Recipe

The following recipe gives a procedure to make a basic fennel for taste loss.

1. Gather 100 grams of foeniculum vulgare roots and stems and clean them thoroughly with water.
2. Dry the cleaned foeniculum vulgare parts in a warm place for 2-3 weeks to reduce moisture content.
3. Combine 200 ml of vodka with 100 grams of dried foeniculum vulgare parts in a clean glass jar.
4. Place the jar in a cool dark place for 4-6 weeks to allow the herbal extract to mature.
5. Strain the liquid using cheesecloth or a coffee filter and discard the solids to obtain the tincture.

6. Ulmus rubra

Slippery elm tinctures helps with taste loss because its mucilages can soothe and protect the mucous membranes in the mouth, tongue, and throat.

When these membranes are damaged or inflamed, taste buds can be affected, leading to a diminished sense of taste. The slippery elm's anti-inflammatory properties help reduce inflammation and irritation, allowing taste buds to recover and function properly again.

This natural remedy can restore the senses and enhance overall enjoyment of food and drink.

Medicinal Constituents

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

• Phenolic acids: These compounds have been shown to have anti-inflammatory properties, which may help reduce inflammation in the mouth and throat that can contribute to taste loss.
• Alkaloids: Alkaloids in Ulmus rubra may help stimulate saliva production, which can aid in taste perception and overall oral health.
• Triterpenoid saponins: These compounds have been found in various plants to have anti-inflammatory and antioxidant properties, which may help protect the oral mucosa and maintain taste function.

Parts Used

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

• Leaves: The leaves are used to take advantage of their ability to balance and stimulate the digestive system, which may help alleviate taste loss symptoms.
• Roots: The roots are used for their expectorant properties, which can help to clear mucus from the throat and improve taste by promoting proper digestion.

Quick Recipe

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

1. Gather 1 part of fresh ulmus rubra bark and leaves in a ratio of 1:2 with a neutral glycerin.
2. Chop the ulmus rubra material into small pieces to release its active constituents.
3. Combine the chopped ulmus rubra with 80% ethanol in a 1:5 ratio by volume.
4. Allow the mixture to steep for 2-3 weeks in a cool dark place with occasional agitation.
5. Strain the liquid through cheesecloth or a coffee filter and discard the solids.

7. Glycyrrhiza glabra

Licorice tinctures helps with taste loss because it contains compounds that stimulate the production of saliva, which is essential for flavor detection.

The glycyrrhizin present in licorice root also has anti-inflammatory properties that can help soothe and protect the mucous membranes in the mouth and throat, reducing irritation and discomfort that can contribute to a decrease in taste sensitivity.

Additionally, licorice tinctures have been shown to increase the expression of genes involved in taste perception, making it easier for the body to detect different flavors and textures.

Medicinal Constituents

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

• Glycyrrhizin: This triterpenoid saponin helps to reduce inflammation in the mouth and throat, which can contribute to taste loss, and also has a sweetening effect that can help to mask bitter tastes.
• Licopyrone: This triterpene glycoside has anti-inflammatory and antioxidant properties that can help to protect the taste buds and other oral tissues from damage and promote healing, which can help to restore taste.
• Licoricidin: This flavonoid has antioxidant and anti-inflammatory properties that can help to reduce oxidative stress and inflammation in the mouth and throat, which can contribute to taste loss, and also has a sweetening effect that can help to mask bitter tastes.

Parts Used

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

• Roots: The roots of Glycyrrhiza glabra are used for their anti-inflammatory and antioxidant properties, which help soothe the mucous membranes and restore taste.
• Leaves: The leaves are used for their expectorant properties, which help loosen and clear mucus from the mouth and throat, thus alleviating taste loss.
• Barks: The barks are used for their astringent properties, which help reduce inflammation and promote healing in the oral cavity, thereby restoring taste.

Quick Recipe

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

1. Harvest 1 part of dried root of glycyrrhiza glabra from a reliable supplier for tincture production.
2. Weigh 1 part of harvested root and combine it with 2 parts of 95% ethanol in a glass jar.
3. Seal the jar and store it in a dark place at room temperature for 2-6 weeks to allow maceration.
4. After 2-6 weeks of maceration filter the liquid through a cheesecloth or a coffee filter into a clean glass bottle.
5. Transfer the filtered liquid to a smaller glass bottle and store it in a cool dark place for up to 2 years.

8. Mentha x piperita

Peppermint tinctures helps with taste loss because its menthol compound has a profound effect on the sense of taste.

The tincture's potent volatile oils stimulate the trigeminal nerve, which is responsible for processing sensory information from the mouth and throat. This stimulation can increase saliva production, reduce inflammation in the tongue and oral cavity, and even awaken dormant taste receptors.

As a result, individuals who have experienced taste loss due to illness, medication, or age-related decline may find that peppermint tinctures help restore their sense of taste and flavor.

Medicinal Constituents

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

• Menthol: It helps to stimulate saliva production, which can aid in restoring taste and improving oral comfort.
• Menthone: This terpene helps to reduce inflammation in the mouth, which can contribute to taste loss due to conditions such as oral mucositis or stomatitis.
• Rosmarinic acid: This phenolic compound has anti-inflammatory and antioxidant properties that can help to protect the oral mucosa and promote healing, potentially alleviating taste loss caused by inflammation or tissue damage.

Parts Used

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

• Leaves: The leaves of Mentha x piperita are primarily used to make tinctures for taste loss due to their high concentration of menthol and menthone, which can stimulate digestive enzymes and improve taste perception.
• Stems: The stems of Mentha x piperita contain a significant amount of menthol and other bioactive compounds, which contribute to their use in tinctures to alleviate taste loss.
• Buds: Mentha x piperita buds are used in tinctures to treat taste loss due to their high menthol content, which can help stimulate the digestive system and improve appetite.

Quick Recipe

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

1. Harvest approximately 100 grams of fresh mentha x piperita leaves and flowers for tincture preparation.
2. Chop the harvested leaves and flowers into small pieces using sharp blades to release oils.
3. Combine the chopped mentha x piperita with 500 milliliters of 40 percent ethanol in a clean glass jar.
4. Steep the mixture in a cool dark place for 2 to 3 weeks with occasional shaking.
5. Strain the mixture through a cheesecloth into a separate container discarding the solids.

9. Salvia officinalis

Sage tinctures helps with taste loss because it stimulates the senses, particularly the sense of smell, which is closely linked to taste.

The essential oils present in sage have been shown to increase salivary flow and enhance the sensation of flavor on the tongue. Additionally, sage's anti-inflammatory properties may help reduce inflammation in the mouth and throat, common causes of taste loss.

As a result, herbal sage tinctures can effectively alleviate the unpleasantness of taste loss, restoring the enjoyment of food and drink.

Medicinal Constituents

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

• Rosmarinic acid: A phenolic compound that has antioxidant and anti-inflammatory properties, which can help protect taste buds from damage and promote their recovery.
• Salvianolic acid a: A phenolic compound that has antioxidant and anti-inflammatory properties, which can help reduce inflammation and oxidative stress in the mouth and tongue, thereby improving taste.
• Carvacrol: A monoterpene phenol that has antimicrobial properties, which can help eliminate bacteria and other pathogens that may be contributing to taste loss by reducing inflammation and promoting a healthy oral environment.

Parts Used

The list below shows the primary parts of sage used to make tinctures for taste loss.

• Leaves: They are used to make tinctures because they contain the highest concentration of salvinic acids, which help to stimulate the senses and improve taste.
• Stems: The stems of Salvia officinalis are also used to make tinctures due to their rich content of bioactive compounds that aid in enhancing taste and flavor.
• Roots: The roots of the plant are sometimes used to make tinctures for taste loss, as they contain a mix of bioactive compounds that help stimulate the senses and promote a healthy sense of taste.

Quick Recipe

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

1. Harvest fresh salvia officinalis leaves and flowers in the morning after the dew has dried completely.
2. Dry the harvested salvia officinalis leaves and flowers using a dehydrator at 95 degrees fahrenheit for 2 hours.
3. Combine 1 part dried salvia officinalis with 2 parts 80 proof vodka in a clean glass jar.
4. Steep the mixture in a cool dark place for 2 to 3 weeks shaking the jar every day.
5. Strain the mixture through a cheesecloth into another glass container discarding the solids.

10. Thymus vulgaris

Thyme tinctures helps with taste loss because they contain bioactive compounds that stimulate the senses, particularly the sense of taste.

The essential oils present in thyme have been shown to increase saliva production and enhance the ability to perceive flavors, effectively reviving the sense of taste. Additionally, thyme's antioxidant properties help protect the tongue and mouth from oxidative stress, which can contribute to a loss of taste sensitivity.

By incorporating herbal thyme tinctures into one's daily routine, individuals may find an improvement in their overall sense of taste and smell.

Medicinal Constituents

The list below shows the primary medicinal constituents in Thymus vulgaris tinctures that help with taste loss.

• Thymol: Thymol acts as an antimicrobial agent, helping to eliminate underlying infections or inflammation that may be contributing to taste loss.
• Carvacrol: Carvacrol's antioxidant properties help protect the taste buds and surrounding tissues from oxidative stress, promoting their health and function.
• Rosmarinic acid: Rosmarinic acid's anti-inflammatory effects may help alleviate inflammation in the oral cavity and reduce swelling, allowing for improved taste sensation.

Parts Used

The list below shows the primary parts of thyme used to make tinctures for taste loss.

• Leaves: Thyme leaves are commonly used due to their high concentration of thymol, a compound that helps stimulate saliva production and enhances appetite.
• Flowers: Thyme flowers are used to create a more gentle and aromatic tincture, which can help soothe the digestive system and alleviate taste loss.
• Buds: Thyme buds are used for their strong aromatic properties, which can help stimulate digestion and alleviate symptoms associated with taste loss.

Quick Recipe

The following recipe gives a procedure to make a basic thyme for taste loss.

1. Gather thymus vulgaris leaves in the early morning after the dew has evaporated for better flavor and aroma.
2. Dry the leaves in a single layer at 35 degrees celsius for 8 hours to preserve their potency.
3. Combine 250 grams of the dried leaves with 750 milliliters of 80% vodka in a clean glass jar.
4. Allow the mixture to steep for 4 to 6 weeks in a cool dark place with occasional shaking.
5. Strain the mixture through a cheesecloth into another clean glass container discarding the solids.

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

The best combination of herbal tinctures that help with taste loss is often found in a blend of Ashwagandha, Sage, and Ginkgo Biloba.

Ashwagandha promotes overall health and balances the senses, while Sage stimulates the taste buds and enhances flavor perception. Ginkgo Biloba, rich in antioxidants, helps to improve blood flow to the tongue and mouth, supporting the regeneration of taste receptors. This combination can help to revitalize the sense of taste and restore flavor enjoyment.

Consult with a healthcare professional before using any herbal tinctures.

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

Ailments similar to taste loss that are treated with herbal tinctures are dry mouth, sinus infections, and digestive issues.

For instance, slippery elm and Marshmallow root tinctures can help soothe and moisturize the mucous membranes in the mouth and throat, reducing symptoms of dry mouth.

Similarly, Echinacea and goldenseal tinctures may help alleviate sinus congestion and inflammation, while peppermint and ginger tinctures can calm digestive upset and restore a sense of taste and smell.