Chamomile (Matricaria chamomilla or Chamaemelum nobile) has a long history of use in traditional medicine systems, particularly in Europe and the Middle East, for the relief of dyspepsia (indigestion) and various gastrointestinal complaints. Historically, chamomile has been consumed as a tea or extract to soothe the digestive tract, reduce bloating, and relieve mild gastrointestinal discomfort. The traditional use is based on its reputed antispasmodic, carminative (gas-relieving), and mild sedative properties, which are attributed to its content of flavonoids, terpenoids (such as bisabolol), and other phytochemicals.

While there is some emerging scientific interest in chamomile’s gastrointestinal effects, robust clinical trials specifically evaluating chamomile for dyspepsia are limited. Some studies suggest that chamomile extracts may relax smooth muscle and reduce spasms in the gut, mainly based on in vitro and animal research. In Germany, a combination herbal preparation containing chamomile (Iberogast) is used for functional dyspepsia, but the effects cannot be attributed solely to chamomile. Overall, the evidence remains modest, and most recommendations for chamomile in dyspepsia rely on traditional use rather than strong scientific validation.

In summary, chamomile is justified for dyspepsia primarily on the basis of traditional use, with limited but plausible mechanisms and weak clinical evidence currently available.