Aphrodite fresco,
Pompeii
As you probably know, an aphrodisiac
is a substance or object believed to increase sexual desire, potency,
and pleasure. The belief in aphrodisiacs extends back in time at least
to the ancient Greeks. In fact, the term itself is derived from the
ancient Greek goddess of love and beauty, Aphrodite.
The idea of culinary
aphrodisiacs has been around for an equally long time and doesn't show
any signs of going away. Many foods considered aphrodisiacs by the
ancients, such as oysters or bananas, remain strong contenders today.
Others, like sparrow brains and lizard flesh, have (thankfully) fallen
off the list.
Evidence exists that the following
eight foods, all commonly available today, may have genuine
aphrodisiacal qualities. That being said, maybe you’ll want to bring a
hunk of chocolate or a small jar of fig chutney along on your
honeymoon…?
Oysters (Raw): Oysters
have long been considered an aphrodisiac. The 1st century AD Roman
poet Juvenal wrote satirically of women who grew rambunctious after
drinking wine and eating “giant oysters.” It’s said that Casanova ate
50 raw oysters every day for breakfast. Apparently these and other
ancients were right to call these fabulous mollusks an aphrodisiac.
There’s something about oysters that’s just plain sexy to begin with,
but it turns out that they have a chemical basis for engendering
feelings of passion. Oysters contain high levels of zinc, which
increases sperm and testosterone production. And zinc may help women
maintain the health of their ovaries, which produce estrogen,
progesterone, and some testosterone. Oysters also contain dopamine,
which increases libido.
Asparagus: Phallic-shaped asparagus was served to men on the
eve of marriage in 19th century France to bolster their sexual energy.
It might have worked, since this popular springtime veggie is
jam-packed with folic acid, which helps both men and women attain
orgasm. It’s also loaded with potassium, a libido enhancer. A recipe
for cooking asparagus is contained in the world’s oldest surviving
cookbook, the 4th century De re coquinaria ("On the Subject
of Cooking"); however, it fails to mention the vegetable's
aphrodisiacal qualities.
Chili Peppers: We all
know that chili peppers spice up our taste buds, but apparently they
can spice up our sex life, too. That’s thanks to an active component
they contain, a chemical compound called Capsaicin, which is thought
to release endorphins in the brain (thus creating a temporary feeling
of euphoria). Capsaicin may also stimulate the nervous system, leading
to feelings of sexual arousal.
Chocolate: Chocolate
has been considered an aphrodisac for centuries—and with good reason.
Chocolate contains phenylethylamine, which produces feelings of love
and passion as well as increased heart rate and a rise in blood
pressure. Chocolate also contains anandamide, which activates a
receptor that causes dopamine to be produced, leading to feelings of
elation. Bottom line: Eat chocolate, get excited, feel really good.
Figs: To the ancient
Greeks, figs were the food of Gods and Goddesses…which is exactly what
you will be on your honeymoon, right? Figs are packed with amino acids
that improve sexual stamina. Plus, there is something remarkably
sexual about breaking open a fig and then devouring it. In the Book of
Genesis, Adam and Eve cover themselves with fig leaves after having
eaten the “forbidden fruit.” The fig is one of the first plants ever
cultivated by humans, and evidence exists that it’s domestication may
have preceded that of wheat, barley, and legumes.
Bananas: Their sexually
suggestive shape make bananas sexy to begin with, but they’re also
packed with a trio of libido-enhancers: potassium, chelating minerals,
and the bromeliad enzyme. Interestingly, in ancient Hawaii, women were
forbidden under pain of death from eating bananas. Could this have
something to do with the fruit’s phallic shape? I could find no
research to clarify this point.
Avocados: Because of
their suggestive shape, the ancient Aztecs referred to the avocado
tree as the Ahuacuatl ("testicle tree”). Avocados, which are
cultivated in tropical climates, are rich with energy-giving folic
acid and libido-boosting potassium. Additional benefit: high avocado
intake has been shown to decrease LDL (bad) cholestorol and
triglyceride blood levels, while increasing HDL (good) cholesterol
levels.
Champagne: What a
lovely ritual is embodied in a glass of champagne! First comes the
popping cork (simulating orgasm?). Then the look of pale wine in the
long-stemmed glass, the ticklish bubbles, the relaxation of care and
loss of inhibition, the arousal of excitement. But do take care. With
alcohol, a glass or two can be an exciting aphrodisiac; more than
that, and your important evening might go limp.
And
remember: it's not just having the right foods—-the method of
delivery definitely matters. Serve your aphrodisiacal treats in a
romantic setting. Dream up creative and playful methods of
presentation.
Stumped? Don't despair: here’s a
serving suggestion straight from Casanova’s memoirs: "I placed the
shell on the edge of her lips and after a good deal of laughing, she
sucked in the oyster, which she held between her lips. I instantly
recovered it by placing my lips on hers."
Bon Appetit!
