Here is a word that remains a mystery to some and taboo to others. Some approach it with disgust, others with utter curiosity. Let’s look into the word through the eyes of a chef and you decide what it shall be for you.

    An aphrodisiac by definition is a food, drink, drug, scent or device that, promoters claim, can arouse or increase sexual desire. A broader definition includes products that improve sexual performance. Named after the Greek goddess of love and beauty, Aphrodite, the list of supposed sexual stimulants includes anchovies and adrenaline, licorice and lard, scallops and Spanish fly, and a whole caboodle of others. It would take forever to go into gizmos and gadgets and all other stuff. So as promised, let’s go through a gastronomic exercise and limit ourselves to that. After all, St. Valentine himself was known to be a gastronomical physician because of his love for food and cookery. He would take care to mix bitter tasting medicines with wine, milk or honey to make them more palatable for the sick and injured. He cleansed wounds with wine and vinegar and would use freshly ground herbs and roots to relieve pain.

    The Mystic of Food

    Fruits & Vegetables

    The top of the list has the banana earning a reputation for the power of awakening sexual feelings. Its shape, its sweet, soft flesh and its creamy, lush texture are attributes of the fruit to earn its reputation. The high content of chelating minerals and an enzyme called bromelain in bananas is said to aid in boosting male erectile efficiency. This remains to be proven to date. The peach, like an apricot, has long been associated by the Chinese with ripe sexuality. Its red blush color, silken fuzzy skin, juicy flesh and aroma make it a natural choice. Pears, for their shape and juices that drip from the mouth of its conqueror, are considered a sensual fruit. Figs that have been Cleopatra’s favorite, usually ripen midsummer to a harvest of her lover. Grapes and the way we eat them, the papaya with its succulent flesh and seeds resembling another known aphrodisiac, caviar. Oranges for their sweet scent and a promise of love long and lasting.

    Among the vegetables, shape is the factor. Asparagus spears with firm, long tender stalks evoke erotic images in one’s mind. In days of old in France, it was written that a bridegroom’s prenuptial dinner contained at least three courses of warm asparagus because of its aphrodisiac powers. The carrot was regarded by royalty to be a significant aid in seduction, and so with cucumbers.

    Seafood

    Caviar, with its price, should bear some benefit to it. Served with toast points, minced onions, lemon wedges and chopped hard-cooked eggs, stimulates the mind with its favorite companion, champagne. Oysters, the best known of aphrodisiacs, besides the resemblance that one can imagine, are a delight because of its texture. This ever sexually changing mollusk spends its life alternating between the female and male genders.

 


     Others

    A subterranean edible fungus, the truffle, has an air of mystery surrounding it. The fragrant musk scent of the truffle and its rarity keeps it on top of the list to covet. These jet black nuggets’ incredible flavor makes up for its price – a small amount goes a long way for a gastronomic memory. Chocolates, of course, have always been known for its character to woo a lover. It has been an undisputed champion of the aphrodisiacs for centuries because of its rarity in the past. And last, but not the least, of course, champagne. A symbol of luxury and celebrations, champagne is viewed by most as the “drink of love.” As the saying goes, “whiskey makes a girl stop arguing, beer soothes her, gin disarms her, rum cajoles her and champagne arouses her.”

    Facts Vs. Fallacy

    Most of the stories surrounding aphrodisiacs are based in folklore. There is no in depth scientific study by which some aphrodisiacs thrive. These foods were glorified based on their rarity and the mystery that surrounded them. Chilies, curries, and other spicy foods have been viewed as aphrodisiacs because their physiological effects – a raised heart rate and sometimes sweating – are similar to the physical reactions experienced during sex.

    The law of similarity has applied to aphrodisiacs without wane. The reasoning that an object resembling genitalia would possess sexual powers pervades. Thus, the popularity of ginseng, rhinoceros horn and oysters.

    Ginseng means “man root” and the plant’s reputation as an aphrodisiac comes from its marked resemblance of the human body. Ginseng has been looked on as an invigorating and rejuvenating agent for centuries in China, Tibet, Korea, Indochina and India. The root may have a mild stimulant action, like coffee. Some laboratory reports have reported a sexual response in animals treated with ginseng, but no evidence in human sexuality.

    Many types of seafood have the reputation of being aphrodisiacs because Aphrodite was said to have been borne of the sea. Oysters are particularly esteemed as sex aids, possibly gaining their reputation at a time when their contribution of zinc to the nutritionally deficient diet of the day could improve overall health and so lead to an increased sex drive.

    The shape of the rhino’s horns is credited for its reputation as libido enhancer. The horn contains significant amounts of calcium and phosphorus. The addition of the food to the deficient diet could improve general physical vigor and possibly lead to an increased sexual interest.

    The potency of an aphrodisiac lies in the fertile mind. This is proven in the lack of available evidence of aphrodisiacs in people. All evidence remains anecdotal and subjective. Your best bet in attaining physical well being still lies in a good diet and exercise. So this season of love, churn a great concoction from the list above but remember, it’s not what you cook but all the love in preparation that make it one enthralling dish! Happy Valentine’s Day.