Herbal products were used to make creams for this study, and they were tested. Some plant parts are dried and then removed with 70% alcohol through a process called maceration. Several different evaluation methods were used to rate the quality of the goods. The pH was in the right range, and there was no change in the physical features. During this study period, the mixtures were smooth, hadn't separated into phases, and were easy to spread. It was found that as the rate of mixing goes down, the cream's viscosity goes up. In other words, the cream's rate of split (rpm) goes down as its thickness goes up. After 24 hours at 37°C, it was the same as the control, and there were no signs of bacteria growing.