Is Chamomile Acidic? Chamomile and Acid Reflux

Medically reviewed by Aneeza Pervez Updated Date: January 5, 2026

Chamomile, a popular herbal remedy, has been cherished for centuries for its calming effects and health benefits. Whether sipped as tea or consumed in other forms, chamomile is widely regarded as a soothing and natural treatment for various ailments. But for individuals managing acid reflux, the question arises: is chamomile acidic, and how does it impact acid reflux symptoms? Understanding the acidity of chamomile and its effects on the digestive system is essential for making informed dietary and health decisions.

Acid reflux, or gastroesophageal reflux disease (GERD), is a condition characterized by the backward flow of stomach acid into the esophagus. This can lead to discomfort, such as heartburn, regurgitation, and irritation. Dietary choices play a significant role in managing these symptoms, with certain foods and beverages exacerbating or alleviating them.

Chamomile, known for its anti-inflammatory and antispasmodic properties, is often recommended as a natural remedy for digestive issues, including acid reflux. In this article, we will explore the acidity of chamomile, its potential benefits for acid reflux, and how it can be incorporated into a reflux-friendly lifestyle.

Is Chamomile Acidic or Alkaline?

Chamomile, particularly in its tea form, is generally considered neutral to mildly alkaline. Unlike acidic beverages such as coffee or citrus-based drinks, chamomile tea has a pH level that is unlikely to irritate the esophagus or stomach lining. This makes it a favorable choice for individuals with acid reflux who need to avoid acidic foods and beverages. Also, research supports its use for acidity.

The neutrality of chamomile tea stems from its lack of natural acids, such as citric or malic acid, which are found in other teas and herbal infusions. Instead, chamomile contains compounds like flavonoids and sesquiterpenes, which contribute to its anti-inflammatory and soothing effects. These properties not only make chamomile gentle on the stomach but also help reduce irritation and inflammation in the esophagus caused by acid reflux.

While chamomile itself is not acidic, it’s essential to consider how it is prepared and consumed. Adding sugar, lemon, or other acidic ingredients to chamomile tea can alter its pH and potentially impact its suitability for acid reflux management. To maximize its benefits, consume chamomile tea plain or with a small amount of natural sweetener like honey.

Related to Read: Is Chamomile Tea Acidic?

Chamomile and Acid Reflux: How It Helps

1. Anti-Inflammatory Properties

Chamomile is renowned for its anti-inflammatory effects, which can help soothe irritation in the esophagus caused by acid reflux. The active compounds in chamomile, such as apigenin and bisabolol, have been shown to reduce inflammation and promote healing in the digestive tract. Regular consumption of chamomile tea may alleviate symptoms like heartburn and discomfort associated with GERD.

2. Stress Reduction and Digestion

Stress is a common trigger for acid reflux, as it can increase stomach acid production and weaken the lower esophageal sphincter (LES). Chamomile’s calming effects on the nervous system can help reduce stress levels, thereby mitigating one of the root causes of reflux. Drinking a warm cup of chamomile tea before bedtime or during stressful situations can promote relaxation and improve digestive health.

3. Antispasmodic Effects

Chamomile’s antispasmodic properties help relax the muscles of the digestive system, reducing spasms and discomfort that may accompany acid reflux. This relaxation effect can improve the movement of food through the digestive tract, preventing issues like indigestion and bloating that often exacerbate reflux symptoms.

4. Promotes Healthy Digestion

Chamomile tea supports overall digestive health by stimulating the production of digestive enzymes and improving gut motility. This ensures that food is efficiently broken down and moved through the digestive system, reducing the risk of reflux and other digestive disturbances.

Author Tip: 7 Kinds of Foods to Avoid with GERD

Tips for Using Chamomile for Acid Reflux Relief

1. Choose High-Quality Chamomile

Opt for organic, high-quality chamomile tea to ensure maximum benefits and avoid additives or contaminants that may irritate the stomach.

2. Consume at the Right Time

Drink chamomile tea between meals or before bedtime to prevent overfilling the stomach, which can trigger reflux. A warm cup of tea can also help relax the digestive system and promote better sleep.

3. Avoid Additives

To maintain the neutral pH of chamomile tea, avoid adding acidic ingredients like lemon. If you prefer a sweeter taste, use a small amount of honey.

4. Monitor Your Body’s Response

While chamomile is generally safe and beneficial for acid reflux, individual responses may vary. Pay attention to how your body reacts and consult a healthcare professional if you experience adverse effects.

Author Tip: 7-Day Meal Plan For Gastritis

Additional Benefits of Chamomile

Chamomile’s benefits extend beyond its potential to manage acid reflux. It is a versatile herb with numerous health-promoting properties, including:

Improved Sleep Quality: Chamomile is widely used as a natural remedy for insomnia and sleep disturbances.
Enhanced Immune Function: The antioxidants in chamomile support the immune system and help fight infections.
Skin Health: Chamomile’s anti-inflammatory properties make it a popular ingredient in skincare products for soothing irritation and redness.
Pain Relief: Chamomile can help alleviate headaches, menstrual cramps, and other mild aches and pains.

Final Thoughts

Is chamomile acidic? No, chamomile is neutral to mildly alkaline, making it a safe and beneficial choice for individuals with acid reflux. Its anti-inflammatory, antispasmodic, and stress-relieving properties contribute to its effectiveness in managing GERD symptoms and promoting overall digestive health.

Incorporating chamomile tea into a reflux-friendly diet is simple and enjoyable. By choosing high-quality tea, avoiding acidic additives, and consuming it mindfully, you can harness the benefits of chamomile without worrying about triggering reflux symptoms. As always, consult a healthcare professional for personalized advice and guidance on managing acid reflux. Chamomile offers a natural, soothing solution for digestive health, making it a valuable addition to your wellness routine.

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Pumpkin Brioche (with A Cinnamon Swirl)

Baked Dessert

Christiana George

Updated Date:
June 8, 2023

I got my teeth whitened earlier this week. It was free, so I should’ve known better.

Besides the fact that I first had to endure the dental hygienist from hell (she gave me the most painful cleaning ever—and I usually never ever ever complain), I was put on the White Diet after the whitening. Your teeth are extremely susceptible to discoloration the 48 hours after, so you have to be very careful about what you eat.

If no one’s patented the White Diet yet, I swear I will. Here’s what Day One looked like: a white bread sandwich with mozzarella cheese and egg whites for lunch, a white bread sandwich with feta cheese and egg whites for dinner, and white bread toast topped with condensed milk (which isn’t actually white you see—it’s more a beige, which technically is still a no-no) for breakfast. I suppose none of those things are particularly healthy, but I was so afraid of eating anything not on the list that I didn’t really eat much at all. The worst part: no coffee! I walk away from this experience now knowing that I am extremely hooked on coffee and shouldn’t be allowed to operate machinery without it. In other words, it was really really hard to give it up, even for just a day. I wasted an entire morning being drowsy and sluggish, sitting in front of my computer unable to do any work.

The next day is easier since you get to drink really milky coffee with a straw, and your circle of food expands to beige and cream-colored foods. Thank god. I reverted to my usual fallback: cereal.

So that’s how I survived my white diet. I really shouldn’t be complaining though should I? I mean, I got my teeth whitened for free. My pearly whites are whiter! My smile more dazzling! My mouth looks 10 years younger!! Truthfully, the difference is negligible.

When I think about the things we do for beauty, like abstain from foods we love, I wonder where to draw the line. I mean, the whitening experience was a relative breeze compared to some of the crap people put themselves through. There was a time in my life where food was something of an enemy. Adolescence, you know.

Anyway, as you can imagine, this pumpkin brioche loaf would’ve been absolutely not allowed. Especially since the pumpkin turned its innards a light mustard-y yellow. It’s really really pretty, especially with the swirl (which I’m downplaying because it came out kind of squirrely-looking—but I’m including it in the instructions anyway because it really is delicious).

I had a bit of trouble with the dough. You know when you doubt a recipe and start tampering with it? Probably not the greatest idea when you’re dealing with something as delicate as brioche, which is this whole complicated ecosystem of ingredients. But I managed to salvage it, and it came out smelling richly of pumpkin and all its accompanying spices. It captures the taste too, but subtly. Don’t expect pumpkin pie. Instead, imagine soft and glorious air pockets, a thin, toasty crust, and a murmur of spicy pumpkin flavor. It’ll make a hell of a French toast this weekend. And I won’t have to worry about my teeth turning yellow.

Cinnamon Swirl Pumpkin Brioche

Adapted from Vermont Creamery
Makes 2 regular-sized (about 9″) loaves

For the sponge:

1/2 cup whole milk, room temperature
2 Tbsp maple syrup
2.25 tsp (1 packet) active dry yeast
1 cup AP flour

For the dough:
1/4 cup brown sugar, packed
2 tsp salt
1/2 cup pumpkin puree
4 eggs
3-3/4 cups AP flour
1/2 tsp cinnamon
1/4 tsp ginger
pinch nutmeg
pinch allspice
4 oz. (1 stick or 8 Tbsp) butter, softened

egg wash (1 egg whisked with a little water)
any combination of seeds

For the swirl:

4 Tbsp butter, softened
1/2 cup brown sugar
4 tsp cinnamon

Directions:

For the sponge:

In the bowl of a stand mixer fitted with the paddle attachment, mix the milk, maple syrup, and yeast. Let stand for about 10 minutes until bubbly, then add the flour. Mix until smooth. Cover and let rise until the sponge has doubled, about an hour.

For the dough:

To the sponge, add the brown sugar, salt, pumpkin, and eggs, and mix until incorporated. Switch out the paddle attachment for the hook attachment and add the flour and spices and mix until just combined. On low speed, add the butter, a Tbsp at a time, allowing each piece to be fully incorporated into the dough. Increase the speed to medium-high and continue mixing until the dough is shiny and starts pulling away from the sides of the bowl. It’ll make a slapping sound. If it’s not coming together, add flour, a Tbsp at a time, until it does. The dough’s going to be very sticky, so don’t add too much flour, only enough so it holds together.

Transfer the dough to a well-oiled, large bowl and cover it with plastic wrap. Once it’s doubled in size, an hour to two, deflate the dough, fold it in half (tucking the seam at the bottom), and let it rise again, this time in the fridge overnight.

The next day, let the dough come to room temperature, about an hour, then, on a lightly floured surface, cut it in half. It’s going to be sticky, but resist the urge to add too much flour. With each half, roll it out to the approximate width of your loaf pan (about 9″) and about double that in length.

For the swirl, use half the ingredients for each loaf. Combine the brown sugar and cinnamon. Spread the butter evenly across the surface of the dough, and sprinkle the brown sugar mix on top.

Starting on the short side, roll the dough into a tightly-packed cylinder. Pinch the ends and fold them under and into the bottom seam. With the bottom seam facing down, gently transfer the loaves into buttered loaf pans. Cover and let rise until doubled in size.

Preheat your oven to 400 degrees. Once the loaves are ready, brush them with the egg wash and sprinkle any seeds you’re using on top. Place them in the oven and bake for 10 minutes. Then reduce the heat to 350 degrees and bake for another 15 minutes, or until the tops of the loaves are golden brown and glossy.

Note: I actually baked my dough into one monster loaf and four large rolls, but the dough should be enough for two loaves.