This New Year, inspire lust instead of luck.
Write your SO a love letter. Don't email it and don't mail it...just leave it by his/her bedside table. In that letter, list some sensual New Year's resolutions - like a fantasy you'd like to share with your lover. Find one new aphrodisiac, whether it be a food or whispered word, something that will spark new passion.
The ancient Egyptians were great believers in the power of aphrodisiacs...
Lettuce was thought to be the favourite food of the fertility god, Min . He was depicted as a god with an erect penis, wearing a feathered crown and carrying a flail. Lettuce was his sacred plant, and an aphrodisiac to the ancient Egyptians - this particular species of lettuce was tall, straight and secreted a milky substance when pressed!
Another aphrodisiac was the onion. They were forbidden to the priests who had vowed celibacy, for fear that their passion might take over, and that they might desecrate themselves!
Fennel, ginger, pomegranates, coriander in wine and radishes mixed with honey were thought to have aphrodisiac qualities, too.
The Lotus was also a symbol of sexuality, as well as immortality and health. It was possibly even a narcotic that the Egyptians used, but it was more likely to be a sexual stimulant.
Some of the more unusual aphrodisiacs included pearls dissolved in a cup of wine, baboon faces added to aphrodisiac ointments!
LOL - onions and babboon faces don't sound too romantic to me, but I suppose to the ancient Egyptians, they inspired many a romantic night. And I think I'll wear my pearls, instead of dissolving them in wine (hmmmm...maybe I'll wear nothing but pearls tonight!).
Have a wonderful, sensual New Year, everyone. Stay safe this New Year's Eve.
From...
Catherine Chernow
www.CatherineChernow.com
Saturday, December 29, 2007
Saturday, November 24, 2007
Aphrodisiacs...Some interesting history
Aphrodisiac Foods Recipe Links
Some Interesting History
Source: Cambridge World History of Food
Aphrodisiacs were first sought out as a remedy for various sexual anxieties including fears of inadequate performance as well as a need to increase fertility. Procreation was an important moral and religious issue and aphrodisiacs were sought to insure both male and female potency. Why Certain Foods?In ancient times a distinction was made between a substance that increased fertility versus one that simply increased sex drive. One of the key issues in early times was nutrition. Food was not so readily available as it is today. Undernourishment creates a loss of libido as well as reduces fertility rates. Substances that "by nature" represent "seed or semen" such as bulbs, eggs, snails" were considered inherently to have sexual powers. Other types of foods were considered stimulating by their "physical resemblance to genitalia" It's important to realize these food substances were identified (documented) by the likes of Pliny and Dioscordes (ancient Greeks) first century AD and later by Paul of Aegina from the seventh century. Later more credence was given to foods that "satisfied dietary gratification". Other foods deemed to have these aphrodisiac qualities were derived from mythology. Aphrodite, the love goddess was said to consider "sparrows" sacred because of their "amorous nature" and for that reason were included in various aphrodisiac brews.
There was not always agreement upon what foods were actually aphrodisiacs or "anaphrodisiacs" (decrease potency). But the ancient list included Anise, basil, carrot, salvia, gladiolus root, orchid bulbs, pistachio nuts, rocket (arugula), sage, sea fennel, turnips, skink flesh (a type of lizard) and river snails.The ancients suggested you steer clear of dill, lentil, lettuce, watercress, rue, and water lily.
Some Interesting History
Source: Cambridge World History of Food
Aphrodisiacs were first sought out as a remedy for various sexual anxieties including fears of inadequate performance as well as a need to increase fertility. Procreation was an important moral and religious issue and aphrodisiacs were sought to insure both male and female potency. Why Certain Foods?In ancient times a distinction was made between a substance that increased fertility versus one that simply increased sex drive. One of the key issues in early times was nutrition. Food was not so readily available as it is today. Undernourishment creates a loss of libido as well as reduces fertility rates. Substances that "by nature" represent "seed or semen" such as bulbs, eggs, snails" were considered inherently to have sexual powers. Other types of foods were considered stimulating by their "physical resemblance to genitalia" It's important to realize these food substances were identified (documented) by the likes of Pliny and Dioscordes (ancient Greeks) first century AD and later by Paul of Aegina from the seventh century. Later more credence was given to foods that "satisfied dietary gratification". Other foods deemed to have these aphrodisiac qualities were derived from mythology. Aphrodite, the love goddess was said to consider "sparrows" sacred because of their "amorous nature" and for that reason were included in various aphrodisiac brews.
There was not always agreement upon what foods were actually aphrodisiacs or "anaphrodisiacs" (decrease potency). But the ancient list included Anise, basil, carrot, salvia, gladiolus root, orchid bulbs, pistachio nuts, rocket (arugula), sage, sea fennel, turnips, skink flesh (a type of lizard) and river snails.The ancients suggested you steer clear of dill, lentil, lettuce, watercress, rue, and water lily.
Friday, August 17, 2007
DIARY OF A MAD ESCORT...
Wow, Chef Ed...your posts have taught me a lot about aphrodisiacs. So, now I've got a little 'aphrodisiac' treat for you from my work-in-progress, DIARY OF A MAD ESCORT, a contemporary erotic romance...
What happens when fantasy sex becomes…murder?
Grace Barry leads a double life. By day, she’s a smart, savvy financial consultant. By night… a sultry, seductive, paid escort providing fantasy sex to New York City’s wealthiest financiers. Grace, a.k.a., Ginger, arrives at her clients’ hotel rooms in her office clothes, looking like one of their own, but tucked away in her handbag are her sheepskin lined handcuffs and little whips. One evening’s sojourn to wealthy stockbroker Mark Chase’s hotel room changes Grace’s life forever. She slips her card key into the door…and discovers Mark’s dead body sprawled on the floor. Fear makes her run…straight into the arms of FBI agent Alex Winter, a man with a deadly secret…a man whose heart is as cold as ice. Now, Ginger must raise money for her defense. In a bold move, she offers her private diary for sale to any news channel willing to pay…
Alex Winters’ frozen heart matches his ice-blue eyes...and his name. His fellow agents call him ‘Iceman,’ and he has no patience for beautiful, scheming murderers like Ginger Berry. She’s the #1 suspect in the death of wealthy financier Mark Chase, but Alex’s fascination…and attraction to the scheming call girl gets in the way of his investigation. As Alex unlocks the secrets surrounding Mark Chase’s death, he unwittingly places Ginger in danger. When her life is threatened, it will be up to Alex to protect her, and keep her from publishing her diary of…a mad escort.
*****
Damn, what was wrong with her? She cradled her head in her hands. This nut job held her captive and all she could think about was swimming?
She was losing her mind…
Five minutes later, Alex came back, a tray in one hand. He maneuvered through the door, placing the tray containing a large covered dish, on the small table next to the bed. A delicious odor drifted by her nose. She sniffed, inhaling the sweet fragrance of vanilla.
Her stomach growled in response. Grace felt the heat rush to her cheeks.
“Hungry?”
She sighed. “I ate breakfast yesterday, but then uh,” she folded her arms across her breasts, yanking the sheet up when it slipped. It sort of ruined the effect when she saw Alex grin. “I was abducted.”
He ignored her attempt at sarcasm…but not her body. His eyes scanned her chest and neck, his cool, gray gaze roaming over every part of her.
“What’s in there?” she nodded towards the covered plate on the tray.
“French toast, made with Tahitian vanilla beans.”
She rolled her eyes. “Is this the part where I’m supposed to say, ‘Gee, all this and he cooks, too?’” Grace swept her hand out in front of her.
Alex grabbed her hand, placing a gentle kiss on her fingers. “Tahitian vanilla is a very strong aphrodisiac.”
She slipped her hand from his, annoyed that those tiny, gentle kisses wreaked havoc on her body. She felt them down to the tips of her toes, the tingling sensation traveling up her legs, to her clit.
Her eyes widenend. “Oh, I get it. So that,” she aimed thumb at the covered plate, “is part of your great challenge? You think I’m going to get all hot and bothered by eating some French toast?” She laughed, the sound snide. “You’re dreaming.”
He uncovered the dish and lifted the plate.
Grace’s mouth watered when she saw four perfect slices of eggy, browned French toast, the heady vanilla odor making her head swim…and her stomach growl again.
“Aphrodisiacs have cumulative powers, like vanilla, for instance. It doesn’t happen over night, it takes a few days.”
“Just how long is this challenge going to be?”
His grin turned wicked. “As long as it takes. Until you’re so turned on,” she shifted in the bed, his deep, languid voice sending a maelstrom of liquid heat to the little nubbin between her legs. “Until you’re so hot for me,” she felt herself flush all over. “Until you’re so wet and excited, that you want me.”
She swallowed, hard. Grace had talked that kind of dirty talk to the men she facilititated, but no one ever spoke that way to her…and not like that! Alex’s eyes, glowed, their gray icy color turning into molten silver.
“If you believe that, you’re really out of your head.” She reached over to grab the plate from his hands.
“Uh, uh.” He held it away. “I’m going to feed you.”
Grace scowled. “That’s ridiculous. I’ll feed myself.”
“No,” his tone brooked no argument. “I’m going to feed you.”
She threw up her hands, but the damned sheet slipped…again. Grabbing it, she hiked it up to her chin. “Go ahead.”
Alex laughed. “Ah, Grace. I’m going to enjoy this.”
He drew one leg up and onto the bed, balancing the plate on his thigh. Using the side of the fork, he cut a little piece of the French toast and dipped it in syrup. Placing the piece of bread by her lips, Grace licked it, sliding the tip of her tongue across her lower lip, then the top one, catching the drop of syrup that clung there.
“This isn’t maple syrup,” she mused, enjoying the wonderful taste and feel of the sweet syrup in her mouth.
“No, its vanilla bean simply syrup. Many ancient people used it as a sort of aphrodisiac tonic.”
“They must have been very healthy people.” Grace reached up and swiped another piece of the French toast from the fork, sliding her slips slowly down the tines, until the piece of bread entered her mouth.
Alex’s breathing turned ragged.
She chewed slowly and swallowed, savoring the delicious, eggy sweetness on her tongue. He continued to feed her, bit by delicious bit. Grace’s body relaxed, each tense muscle unwinding, stretching, her edgy nerves soothed by Alex’s ministrations. Each time he lifted the fork, her pulse raced just a bit, in anticipation of the delicious morsel he held out on the narrow tines.
Alex fed her until the plate lay empty, every crumb, every drop of syrup devoured by Grace’s greedy palate.
He leaned over and put the plate back on the tray while Grace snuggled under a blanket, her hunger for food satisfied…
Her hunger for Alex…that was an entirely different matter...
Copyright 2007 by Catherine Chernow
This excerpt is unedited & may differ from the final version
www.CatherineChernow.com
What happens when fantasy sex becomes…murder?
Grace Barry leads a double life. By day, she’s a smart, savvy financial consultant. By night… a sultry, seductive, paid escort providing fantasy sex to New York City’s wealthiest financiers. Grace, a.k.a., Ginger, arrives at her clients’ hotel rooms in her office clothes, looking like one of their own, but tucked away in her handbag are her sheepskin lined handcuffs and little whips. One evening’s sojourn to wealthy stockbroker Mark Chase’s hotel room changes Grace’s life forever. She slips her card key into the door…and discovers Mark’s dead body sprawled on the floor. Fear makes her run…straight into the arms of FBI agent Alex Winter, a man with a deadly secret…a man whose heart is as cold as ice. Now, Ginger must raise money for her defense. In a bold move, she offers her private diary for sale to any news channel willing to pay…
Alex Winters’ frozen heart matches his ice-blue eyes...and his name. His fellow agents call him ‘Iceman,’ and he has no patience for beautiful, scheming murderers like Ginger Berry. She’s the #1 suspect in the death of wealthy financier Mark Chase, but Alex’s fascination…and attraction to the scheming call girl gets in the way of his investigation. As Alex unlocks the secrets surrounding Mark Chase’s death, he unwittingly places Ginger in danger. When her life is threatened, it will be up to Alex to protect her, and keep her from publishing her diary of…a mad escort.
*****
Damn, what was wrong with her? She cradled her head in her hands. This nut job held her captive and all she could think about was swimming?
She was losing her mind…
Five minutes later, Alex came back, a tray in one hand. He maneuvered through the door, placing the tray containing a large covered dish, on the small table next to the bed. A delicious odor drifted by her nose. She sniffed, inhaling the sweet fragrance of vanilla.
Her stomach growled in response. Grace felt the heat rush to her cheeks.
“Hungry?”
She sighed. “I ate breakfast yesterday, but then uh,” she folded her arms across her breasts, yanking the sheet up when it slipped. It sort of ruined the effect when she saw Alex grin. “I was abducted.”
He ignored her attempt at sarcasm…but not her body. His eyes scanned her chest and neck, his cool, gray gaze roaming over every part of her.
“What’s in there?” she nodded towards the covered plate on the tray.
“French toast, made with Tahitian vanilla beans.”
She rolled her eyes. “Is this the part where I’m supposed to say, ‘Gee, all this and he cooks, too?’” Grace swept her hand out in front of her.
Alex grabbed her hand, placing a gentle kiss on her fingers. “Tahitian vanilla is a very strong aphrodisiac.”
She slipped her hand from his, annoyed that those tiny, gentle kisses wreaked havoc on her body. She felt them down to the tips of her toes, the tingling sensation traveling up her legs, to her clit.
Her eyes widenend. “Oh, I get it. So that,” she aimed thumb at the covered plate, “is part of your great challenge? You think I’m going to get all hot and bothered by eating some French toast?” She laughed, the sound snide. “You’re dreaming.”
He uncovered the dish and lifted the plate.
Grace’s mouth watered when she saw four perfect slices of eggy, browned French toast, the heady vanilla odor making her head swim…and her stomach growl again.
“Aphrodisiacs have cumulative powers, like vanilla, for instance. It doesn’t happen over night, it takes a few days.”
“Just how long is this challenge going to be?”
His grin turned wicked. “As long as it takes. Until you’re so turned on,” she shifted in the bed, his deep, languid voice sending a maelstrom of liquid heat to the little nubbin between her legs. “Until you’re so hot for me,” she felt herself flush all over. “Until you’re so wet and excited, that you want me.”
She swallowed, hard. Grace had talked that kind of dirty talk to the men she facilititated, but no one ever spoke that way to her…and not like that! Alex’s eyes, glowed, their gray icy color turning into molten silver.
“If you believe that, you’re really out of your head.” She reached over to grab the plate from his hands.
“Uh, uh.” He held it away. “I’m going to feed you.”
Grace scowled. “That’s ridiculous. I’ll feed myself.”
“No,” his tone brooked no argument. “I’m going to feed you.”
She threw up her hands, but the damned sheet slipped…again. Grabbing it, she hiked it up to her chin. “Go ahead.”
Alex laughed. “Ah, Grace. I’m going to enjoy this.”
He drew one leg up and onto the bed, balancing the plate on his thigh. Using the side of the fork, he cut a little piece of the French toast and dipped it in syrup. Placing the piece of bread by her lips, Grace licked it, sliding the tip of her tongue across her lower lip, then the top one, catching the drop of syrup that clung there.
“This isn’t maple syrup,” she mused, enjoying the wonderful taste and feel of the sweet syrup in her mouth.
“No, its vanilla bean simply syrup. Many ancient people used it as a sort of aphrodisiac tonic.”
“They must have been very healthy people.” Grace reached up and swiped another piece of the French toast from the fork, sliding her slips slowly down the tines, until the piece of bread entered her mouth.
Alex’s breathing turned ragged.
She chewed slowly and swallowed, savoring the delicious, eggy sweetness on her tongue. He continued to feed her, bit by delicious bit. Grace’s body relaxed, each tense muscle unwinding, stretching, her edgy nerves soothed by Alex’s ministrations. Each time he lifted the fork, her pulse raced just a bit, in anticipation of the delicious morsel he held out on the narrow tines.
Alex fed her until the plate lay empty, every crumb, every drop of syrup devoured by Grace’s greedy palate.
He leaned over and put the plate back on the tray while Grace snuggled under a blanket, her hunger for food satisfied…
Her hunger for Alex…that was an entirely different matter...
Copyright 2007 by Catherine Chernow
This excerpt is unedited & may differ from the final version
www.CatherineChernow.com
Friday, June 1, 2007
SPICES AS APHRODISIACS
SPICES AS APHRODISIACS
The heady aromas of expensive, exotic spices ensured that they would offer a voluptuously stimulating environment for invigoration of romantic encounters. In the Old Testament's the Song of Solomon, Proverbs and Psalms romantic verses extolled the sensory excitement offered by cinnamon, calamus, myrrh, saffron and other perfumed smells from fragrant spices. In Greece and Rome, spices were included in antidotes against poisons and venoms but their potent, life-restoring virtues earned them a heady reputation of being essential every-night aphrodisiacs; indeed, in Rome the word cinnamon was equivalent to the current use of "sweetheart" or "darling". The Romans also embraced the phytochemical concept of the biblical lover's spicy enticement: "Make haste, my beloved, and be thou like to a roe, or to a young hart, upon the mountains of spices." (Song of Solomon 8,14); "I have perfumed my bed with myrrh, aloes and cinnamon. Come let us take our fill of love till morning." (Proverbs 7, 17-18). The Arabs had their "Perfumed Garden" and the Hindus their "Kama Sutra", each of which extolled favored spices such as nutmeg, cloves, galangal, cardamon and ginger, while the Romans came to favor cinnamon and pepper, and the Chinese were most impressed with ginger.
Over the years, spices have offered the luxury of intriguing tastes, impressive incenses and delightful perfumes, and, as tools of the rich, they have always been included in recipes for improving sexual potency. It is of interest that the equivalent of the multi-herb antidote against all poisons that was concocted by King Mithridates VI, who ruled over ancient Turkey , is still on sale in a modern reformulation in that country (See section on Medical Use of Spices). It now carries suggestive names such as "Sultan's Paste".
Proprietary luxuries of this type, that consist of several dozen herbs and spices, are currently promoted as aphrodisiacs and tonics rather than as antidotes against poisoning, or as incenses, for appeasing the gods in religious ceremonies. Undoubtedly, spicy versions of these recipes that served the ancient pagan gods such as Priapus, Cupid, Venus, Eros, Pan and of course Aphrodite (the goddess who arose from sea foam - "aphros") continue to work their historic magic. Modern romances are catalyzed by spices and herbs which are called upon to provide symbolic and sensory support in luxurious perfumes, heady scents, and sensual aromatic cream or oil massages. However, it is of interest that the most appreciated of current aphrodisiacs is undoubtedly the New World's Aztec "food of the gods", the meso-American spice chocolate rather than the ancient and historic spices of Arabia and the Orient.
The essential oils and terpenoid alcohols of spices contribute to their smell, taste and tactile sensation. Thus, eugenol is found in cinnamon, clove and pimento; one of its medical qualities is a local anesthetic effect, which is utilized in dentistry. Menthol, from mints, has a cooling effect as well as a characteristic fresh taste and smell. Anise contains anethole, cinnamon produces cinnamaldehyde, mace contains myristin, and so on; all have specific pharmacologic effects that are generally mild. However, some - such as myristicin - are more potent, and large doses can result in harmful effects such as hallucinations.
A number of spice chemicals are shared with herbs and flowers. It is noteworthy that colorful flowers result in an experience of exciting color and smell, whereas most spices result in excitatory sensations of taste and smell without being particularly stimulating to the visual sense. There are some exceptions, including the crocus which is the source of saffron, and edible flowers such as nasturtium which can spice up a salad. Similarly, chile peppers and radishes can be visually exciting, whereas cinnamon bark and cardamon seeds are relatively dowdy.
The following spices have had a long reputation of having aphrodisiacal properties.
· Asafetida This has a foul smell, but in small amounts it can provide a sensual taste or smell. The same phenomenon applies to musk oil (from the musk ox) and castoreum (from the beaver), and perhaps to the secretions of the civet cat and the skunk: these agents can give a salty, animalistic, deeply erotic fragrant quality to a perfume when suitably diluted.
· Cardamon is popular in India and in Arabic cultures, and used to be employed by the Chinese court to give users a fragrant breath.
· Cloves and some other spices and herbs contain eugenol; its smell is fragrant and aromatic, and has long been considered as enhancing sexual feelings.
· Ginger contains gingerols, zingiberene and other characteristic agents that have made it a favored seductive flavor in Asiatic and Arabic herbal traditions.
· Mace and Nutmeg contain myristicin and similar compounds that are related to mescalin. In larger doses, nutmeg and mace can cause hallucinations, whereas in smaller amounts they are traditional aphrodisiacs.
· Pepper from India contains piperine: this pungent agent can stimulate sexual function, according to ancient beliefs.
· Saffron contains picrocrocin which is alleged to have the ability to cause erotic sensations.
· Vanilla contains the widely loved vanillin, whose taste and smell conjure up romantic feelings in the appropriate circumstances.
Other popular herbs that have been reported to have aphrodisiacal properties include garlic, mint, rosemary, sage and thyme. All these allegedly erotically stimulating agents have long been incorporated into cooking, incenses, rubs and other romantic sources for stimulation of sexual feeling. More recently, these and other herbs are utilized creatively in numerous massage oils and in incenses that are popularly utilized to improve sensations as a new-old form of therapy, with the modern title of aromatherapy.
The heady aromas of expensive, exotic spices ensured that they would offer a voluptuously stimulating environment for invigoration of romantic encounters. In the Old Testament's the Song of Solomon, Proverbs and Psalms romantic verses extolled the sensory excitement offered by cinnamon, calamus, myrrh, saffron and other perfumed smells from fragrant spices. In Greece and Rome, spices were included in antidotes against poisons and venoms but their potent, life-restoring virtues earned them a heady reputation of being essential every-night aphrodisiacs; indeed, in Rome the word cinnamon was equivalent to the current use of "sweetheart" or "darling". The Romans also embraced the phytochemical concept of the biblical lover's spicy enticement: "Make haste, my beloved, and be thou like to a roe, or to a young hart, upon the mountains of spices." (Song of Solomon 8,14); "I have perfumed my bed with myrrh, aloes and cinnamon. Come let us take our fill of love till morning." (Proverbs 7, 17-18). The Arabs had their "Perfumed Garden" and the Hindus their "Kama Sutra", each of which extolled favored spices such as nutmeg, cloves, galangal, cardamon and ginger, while the Romans came to favor cinnamon and pepper, and the Chinese were most impressed with ginger.
Over the years, spices have offered the luxury of intriguing tastes, impressive incenses and delightful perfumes, and, as tools of the rich, they have always been included in recipes for improving sexual potency. It is of interest that the equivalent of the multi-herb antidote against all poisons that was concocted by King Mithridates VI, who ruled over ancient Turkey , is still on sale in a modern reformulation in that country (See section on Medical Use of Spices). It now carries suggestive names such as "Sultan's Paste".
Proprietary luxuries of this type, that consist of several dozen herbs and spices, are currently promoted as aphrodisiacs and tonics rather than as antidotes against poisoning, or as incenses, for appeasing the gods in religious ceremonies. Undoubtedly, spicy versions of these recipes that served the ancient pagan gods such as Priapus, Cupid, Venus, Eros, Pan and of course Aphrodite (the goddess who arose from sea foam - "aphros") continue to work their historic magic. Modern romances are catalyzed by spices and herbs which are called upon to provide symbolic and sensory support in luxurious perfumes, heady scents, and sensual aromatic cream or oil massages. However, it is of interest that the most appreciated of current aphrodisiacs is undoubtedly the New World's Aztec "food of the gods", the meso-American spice chocolate rather than the ancient and historic spices of Arabia and the Orient.
The essential oils and terpenoid alcohols of spices contribute to their smell, taste and tactile sensation. Thus, eugenol is found in cinnamon, clove and pimento; one of its medical qualities is a local anesthetic effect, which is utilized in dentistry. Menthol, from mints, has a cooling effect as well as a characteristic fresh taste and smell. Anise contains anethole, cinnamon produces cinnamaldehyde, mace contains myristin, and so on; all have specific pharmacologic effects that are generally mild. However, some - such as myristicin - are more potent, and large doses can result in harmful effects such as hallucinations.
A number of spice chemicals are shared with herbs and flowers. It is noteworthy that colorful flowers result in an experience of exciting color and smell, whereas most spices result in excitatory sensations of taste and smell without being particularly stimulating to the visual sense. There are some exceptions, including the crocus which is the source of saffron, and edible flowers such as nasturtium which can spice up a salad. Similarly, chile peppers and radishes can be visually exciting, whereas cinnamon bark and cardamon seeds are relatively dowdy.
The following spices have had a long reputation of having aphrodisiacal properties.
· Asafetida This has a foul smell, but in small amounts it can provide a sensual taste or smell. The same phenomenon applies to musk oil (from the musk ox) and castoreum (from the beaver), and perhaps to the secretions of the civet cat and the skunk: these agents can give a salty, animalistic, deeply erotic fragrant quality to a perfume when suitably diluted.
· Cardamon is popular in India and in Arabic cultures, and used to be employed by the Chinese court to give users a fragrant breath.
· Cloves and some other spices and herbs contain eugenol; its smell is fragrant and aromatic, and has long been considered as enhancing sexual feelings.
· Ginger contains gingerols, zingiberene and other characteristic agents that have made it a favored seductive flavor in Asiatic and Arabic herbal traditions.
· Mace and Nutmeg contain myristicin and similar compounds that are related to mescalin. In larger doses, nutmeg and mace can cause hallucinations, whereas in smaller amounts they are traditional aphrodisiacs.
· Pepper from India contains piperine: this pungent agent can stimulate sexual function, according to ancient beliefs.
· Saffron contains picrocrocin which is alleged to have the ability to cause erotic sensations.
· Vanilla contains the widely loved vanillin, whose taste and smell conjure up romantic feelings in the appropriate circumstances.
Other popular herbs that have been reported to have aphrodisiacal properties include garlic, mint, rosemary, sage and thyme. All these allegedly erotically stimulating agents have long been incorporated into cooking, incenses, rubs and other romantic sources for stimulation of sexual feeling. More recently, these and other herbs are utilized creatively in numerous massage oils and in incenses that are popularly utilized to improve sensations as a new-old form of therapy, with the modern title of aromatherapy.
Aphrodisiacs 102
Aphrodisiacs
For thousands of years, certain foods and drinks have been known to have qualities that contribute to the increase of sexual desire and improvement of sexual performance. The reliability of these foods and drinks, called aphrodisiacs, has been both challenged and heralded.
Named after Aphrodite, the Greek goddess of sexual love and beauty, the list of aphrodisiacs includes such foods as celery, garlic and fennel, among many others. Aphrodite was said to be born from the sea. That's why many types of seafood also are considered to be aphrodisiacs. Oysters perhaps are the most well known of all -- they contain high amounts of zinc that improve the sex drive.
The Food and Drug Administration in 1989 declared that there was no scientific proof that aphrodisiacs affect sex drive. It is reasoned, however, that because some foods known to be aphrodisiacs affect the body by increasing things like heart rate, they are thought to directly affect sexual desire. Perhaps they work as a placebo. The mind itself can be a powerful aphrodisiac!
Here is a list of foods that are considered to be aphrodisiacs. Try your own experiment on the effectiveness of aphrodisiacs by adding them to some dishes this Valentine's Day.
Caviar
Sturgeon eggs contain a large amount of vitamins and phosphorous. Try caviar with vodka for a real experience!
Celery
Celery has a long history of use as an aphrodisiac. It contains vitamins A, C, B, P and minerals. It is excellent for the muscles and liquefies the blood. But most celebrated as an aphrodisiac are the celery seeds. Crush them to spice bread or an oil-vinegar salad dressing.
Clove
One of the most powerful natural aphrodisiacs. It is also effective against mental and physical fatigue as well as memory loss. In essence form, take two or three drops in honey every day.
Fennel
Greeks and Hindus are those who believe that fennel is good for sex drive. The Greeks used the leaves and seeds in dishes and wore the leaves as crowns during festivities.
Ginger
For thousands of years, ginger has been used in drinks to excite the senses. If used in small amounts, it causes hot flushes and in large amounts, it irritates intestines.
Ginseng
This plant is a very powerful hormonal stimulant. It is reported that ginseng gives people enough sexual energy to last quite a while.
Nutmeg
While nutmeg is not as effective on women, its powers definitely are not wasted on men.
Chili
With a large amount of vitamin C, red, green and Cayenne pepper chilies stimulate circulation, which is why it is considered to be a potent aphrodisiac.
Chickpeas
For men, chickpeas are a powerful aphrodisiac. Hummus, anyone?
Horseradish
It is said that horseradish pulp has aphrodisiac properties.
Saffron
While excessive doses causes uncontrollable laughter, saffron, the stigmas of the crocus flower, can be fun in other ways! It has stimulating properties on the erogenous zones and it has similar effects to that of hormones.
Vanilla
Vanilla's scent alone indirectly acts as a sexual stimulant. The bean itself can be used in recipes in hot chocolate as a great aphrodisiac. Add a couple drops of vanilla essence (extracted from real vanilla beans) to your bath for a pleasurable effect.
Asparagus
It has been reported that asparagus turns women off as much as it turns men on. It is a diuretic -- this stimulation for men is one reason why it is called an aphrodisiac. Another? Just look at it!
Walnuts
Ancient Romans threw walnuts instead of rice at weddings because they believed that walnuts held powers of fertility.
Grapes
Wine is not the only form in which grapes can hold aphrodisiac properties. Even unfermented grapes are thought to have stimulating properties.
Oysters
Probably the most well known of all aphrodisiacs, oysters are a healthy food that are rich in phosphorus, iodine and zinc, which is known to increase the sexual health of both men and women. Legend holds that Casanova ate 50 raw oysters every morning with the lady du jour. Chardonnay is a good match with oysters.
For thousands of years, certain foods and drinks have been known to have qualities that contribute to the increase of sexual desire and improvement of sexual performance. The reliability of these foods and drinks, called aphrodisiacs, has been both challenged and heralded.
Named after Aphrodite, the Greek goddess of sexual love and beauty, the list of aphrodisiacs includes such foods as celery, garlic and fennel, among many others. Aphrodite was said to be born from the sea. That's why many types of seafood also are considered to be aphrodisiacs. Oysters perhaps are the most well known of all -- they contain high amounts of zinc that improve the sex drive.
The Food and Drug Administration in 1989 declared that there was no scientific proof that aphrodisiacs affect sex drive. It is reasoned, however, that because some foods known to be aphrodisiacs affect the body by increasing things like heart rate, they are thought to directly affect sexual desire. Perhaps they work as a placebo. The mind itself can be a powerful aphrodisiac!
Here is a list of foods that are considered to be aphrodisiacs. Try your own experiment on the effectiveness of aphrodisiacs by adding them to some dishes this Valentine's Day.
Caviar
Sturgeon eggs contain a large amount of vitamins and phosphorous. Try caviar with vodka for a real experience!
Celery
Celery has a long history of use as an aphrodisiac. It contains vitamins A, C, B, P and minerals. It is excellent for the muscles and liquefies the blood. But most celebrated as an aphrodisiac are the celery seeds. Crush them to spice bread or an oil-vinegar salad dressing.
Clove
One of the most powerful natural aphrodisiacs. It is also effective against mental and physical fatigue as well as memory loss. In essence form, take two or three drops in honey every day.
Fennel
Greeks and Hindus are those who believe that fennel is good for sex drive. The Greeks used the leaves and seeds in dishes and wore the leaves as crowns during festivities.
Ginger
For thousands of years, ginger has been used in drinks to excite the senses. If used in small amounts, it causes hot flushes and in large amounts, it irritates intestines.
Ginseng
This plant is a very powerful hormonal stimulant. It is reported that ginseng gives people enough sexual energy to last quite a while.
Nutmeg
While nutmeg is not as effective on women, its powers definitely are not wasted on men.
Chili
With a large amount of vitamin C, red, green and Cayenne pepper chilies stimulate circulation, which is why it is considered to be a potent aphrodisiac.
Chickpeas
For men, chickpeas are a powerful aphrodisiac. Hummus, anyone?
Horseradish
It is said that horseradish pulp has aphrodisiac properties.
Saffron
While excessive doses causes uncontrollable laughter, saffron, the stigmas of the crocus flower, can be fun in other ways! It has stimulating properties on the erogenous zones and it has similar effects to that of hormones.
Vanilla
Vanilla's scent alone indirectly acts as a sexual stimulant. The bean itself can be used in recipes in hot chocolate as a great aphrodisiac. Add a couple drops of vanilla essence (extracted from real vanilla beans) to your bath for a pleasurable effect.
Asparagus
It has been reported that asparagus turns women off as much as it turns men on. It is a diuretic -- this stimulation for men is one reason why it is called an aphrodisiac. Another? Just look at it!
Walnuts
Ancient Romans threw walnuts instead of rice at weddings because they believed that walnuts held powers of fertility.
Grapes
Wine is not the only form in which grapes can hold aphrodisiac properties. Even unfermented grapes are thought to have stimulating properties.
Oysters
Probably the most well known of all aphrodisiacs, oysters are a healthy food that are rich in phosphorus, iodine and zinc, which is known to increase the sexual health of both men and women. Legend holds that Casanova ate 50 raw oysters every morning with the lady du jour. Chardonnay is a good match with oysters.
Power of Chickpeas
Behold, the Power of Chickpeas
(Chickpeas... with tahina sauce)
One of the most common and most delicious dishes to be found in Egypt and in the Middle East is Hummus bi-Tahina ~ mashed chickpeas with seasoning and sesame seed puree. Chickpeas are used in many dishes in this region, but served frequently as the mezze or appetizer course, to be scooped up with fresh pita or other local breads.
As Habeeb Salloum writes in his book, From the Lands of Figs and Olives:
Many believe that chickpeas increase the energy and sexual desires of both men and women. Shaykh ‘Umar Abu Mohammad, a 16th century North African Arab writer, in his book, The Perfect Garden, suggests chickpeas as a cure for impotence and as a first-rate sexual stimulant. In the eastern Arab lands, the peasants are convinced that chickpeas have qualities which give them the essential energy necessary for their lives of toil. As is often the case with folk wisdom, modern science supports such claims as least partially: chickpeas are a valuable source of both muscle-building proteins and energy rich carbohydrates.1
While we are leaving the testing of Hummus as an aphrodisiac up to you, here is our recipe. Adding candlelight and flowers will make any meal more romantic!
Hummus bi-Tahina
· 1 cup chickpeas
· 1 cup tahina sauce *
· 1 tablespoon lemon juice
· olive oil
· parsley leaves
· chili powder
· slices of lemon
Soak the dried chickpeas overnight. Drain, add fresh water, and simmer until tender, about 1 hour. Drain. Set aside a spoonful of whole chickpeas for decoration and mash or pound the rest. Add tahina sauce* and lemon juice to chickpeas and blend to a smooth paste. Sprinkle top with olive oil and garnish with whole chickpeas, finely chopped parsley, chili powder and slices of lemon (optional).
Variations: Canned chickpeas may be used and therefore omitting the soaking and simmering step. You may use a food processor or blender to make the puree. Being a local or baladi recipe, the amount of lemon juice may vary according to taste from 1 up to 6 tablespoons. However, I would recommend using fresh ingredients.
Tahina Sauce (Salatit tahina)
1 cup tahina (sesame seed puree, available in specialty food stores or the international section of large groceries)
1 ½ to 2 cups of water
2 tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon cumin
1 small onion, chopped
3-5 crushed garlic cloves (optional)
finely chopped parsley (optional)
salt
To tahina, add water, lemon juice, salt, cumin and vinegar then stir thoroughly until well blended and a smooth paste will result. Or, dissolve salt in water, then add cumin, lemon juice and vinegar. Stir, then gradually add tahina stirring constantly. Add any or all of the optional ingredients, according to taste. You may also use a blender or food processor at a slow speed.
1. From the Lands of Figs and Olives, Habeeb Salloum and James Peters, 1995 Interlink Publishing Group, Inc
(Chickpeas... with tahina sauce)
One of the most common and most delicious dishes to be found in Egypt and in the Middle East is Hummus bi-Tahina ~ mashed chickpeas with seasoning and sesame seed puree. Chickpeas are used in many dishes in this region, but served frequently as the mezze or appetizer course, to be scooped up with fresh pita or other local breads.
As Habeeb Salloum writes in his book, From the Lands of Figs and Olives:
Many believe that chickpeas increase the energy and sexual desires of both men and women. Shaykh ‘Umar Abu Mohammad, a 16th century North African Arab writer, in his book, The Perfect Garden, suggests chickpeas as a cure for impotence and as a first-rate sexual stimulant. In the eastern Arab lands, the peasants are convinced that chickpeas have qualities which give them the essential energy necessary for their lives of toil. As is often the case with folk wisdom, modern science supports such claims as least partially: chickpeas are a valuable source of both muscle-building proteins and energy rich carbohydrates.1
While we are leaving the testing of Hummus as an aphrodisiac up to you, here is our recipe. Adding candlelight and flowers will make any meal more romantic!
Hummus bi-Tahina
· 1 cup chickpeas
· 1 cup tahina sauce *
· 1 tablespoon lemon juice
· olive oil
· parsley leaves
· chili powder
· slices of lemon
Soak the dried chickpeas overnight. Drain, add fresh water, and simmer until tender, about 1 hour. Drain. Set aside a spoonful of whole chickpeas for decoration and mash or pound the rest. Add tahina sauce* and lemon juice to chickpeas and blend to a smooth paste. Sprinkle top with olive oil and garnish with whole chickpeas, finely chopped parsley, chili powder and slices of lemon (optional).
Variations: Canned chickpeas may be used and therefore omitting the soaking and simmering step. You may use a food processor or blender to make the puree. Being a local or baladi recipe, the amount of lemon juice may vary according to taste from 1 up to 6 tablespoons. However, I would recommend using fresh ingredients.
Tahina Sauce (Salatit tahina)
1 cup tahina (sesame seed puree, available in specialty food stores or the international section of large groceries)
1 ½ to 2 cups of water
2 tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon cumin
1 small onion, chopped
3-5 crushed garlic cloves (optional)
finely chopped parsley (optional)
salt
To tahina, add water, lemon juice, salt, cumin and vinegar then stir thoroughly until well blended and a smooth paste will result. Or, dissolve salt in water, then add cumin, lemon juice and vinegar. Stir, then gradually add tahina stirring constantly. Add any or all of the optional ingredients, according to taste. You may also use a blender or food processor at a slow speed.
1. From the Lands of Figs and Olives, Habeeb Salloum and James Peters, 1995 Interlink Publishing Group, Inc
Orgasmic Punch
Orgasmic Punch
2 bottles of white rum
2/3 liter of dry white wine
1 cup Triple Sec
Juice of 10 oranges
Juice of 6 lemons
20-ounce can of pineapple chunks, drained
1 cup of sugar
2 vanilla bens, split
2 nutmegs, ground
2 oz of muira puama tincture
1-2 oz of damiana tincture
2 whole oranges studded with cloves
A handful of fresh or dried rose petals (optional)
Place the alcohol, juices, pineapple, sugar, vanilla, nutmeg, muira puama, and damiana in a large punch bowl and stir well until sugar is disolved. Carefully float the clove-studded oranges in the punch, and immediately before serving sprinkle with rose petals. Note: the essentials are the damiana and muira puama. Experiment with the rest to find what tastes good to you.
2 bottles of white rum
2/3 liter of dry white wine
1 cup Triple Sec
Juice of 10 oranges
Juice of 6 lemons
20-ounce can of pineapple chunks, drained
1 cup of sugar
2 vanilla bens, split
2 nutmegs, ground
2 oz of muira puama tincture
1-2 oz of damiana tincture
2 whole oranges studded with cloves
A handful of fresh or dried rose petals (optional)
Place the alcohol, juices, pineapple, sugar, vanilla, nutmeg, muira puama, and damiana in a large punch bowl and stir well until sugar is disolved. Carefully float the clove-studded oranges in the punch, and immediately before serving sprinkle with rose petals. Note: the essentials are the damiana and muira puama. Experiment with the rest to find what tastes good to you.
Subscribe to:
Posts (Atom)
