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Chocolate an Aphrodisiac

The Aztecs were credited with the discovery of chocolate. The Olmec Indians of South and Central America, ancestors of the Aztecs, were the first known to use the fruit of the cacao tree. Mayans first created a beverage made by roasting and pounding the raw cacao beans with maize and Capsicum peppers and letting the mixture ferment. Cacao is Mayan for “God Food”.

The Aztecs could not cultivate the cacao tree, as they existed at a much higher altitude where the climate was not suitable. They acquired the beans through trade - and war. The Aztecs used cacao beans for religious services, gifts and even as currency.

The Aztecs created their own beverage by roasting the beans and grounding them into a paste. They mixed them with water and maize flavored with chilies. It was called xocolatl (pronounced “shoco-latle”).

In 1519 AD, Montezuma introduced Spanish explorer Hernan Cortes, to the drink. Finding the name hard to pronounce, he called it Chocolat - which was later changed to Chocolate. Montezuma, who valued chocolate more than gold or silver, said of it, “The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food.”

Chocolate has long been thought to help improve libido and was given as an offering by the Aztecs to the God of Fertility. Casanova was known to take a cup of cocoa before bed as an aphrodisiac.

Chocolate contains substances called Phenylethylamine and Seratonin, both of which (put simply), are mood lifting agents found naturally in the human brain. They are released into the nervous system by the brain when we are happy and when we are experiencing feelings of love, passion or lust. This causes rapid mood change, a rise in blood pressure and increasing heart rate, inducing those feelings of well being, bordering on euphoria usually associated with being in love.

Eating chocolate also releases Phenylethylamine and Seratonin into the system producing those same euphoric effects, plus it can give a substantial energy boost for long nights of ecstasy and passion.

More foods that are also considered aphrodisiacs (beyond those discussed in Aphrodisiac Concoctions in Food & Wine) are:

Aniseed

- used as an aphrodisiac since the Greeks and the Romans, who believed aniseed had special powers. Sucking on the seeds is said to increases your desire.

Arugula

- “rocket” (Arugula) seed has been documented as an aphrodisiac since before the birth of Christ. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta.

Asafetida

- any Indian dried, powedere herb used as a sexual stimulant in Ayurvedic medicine. The herb has a very strong, garlicy flavor.

Basil (sweet basil)

- is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.

Broccoli Rabe (And Other Mustard Greens)

- the ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli rabe its more likely a myth created to get people to eat this bitter vegetable.

Carrots

- another good reason to eat carrots–believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?

Coriander (Cilantro seed)

- the book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an “appetite” stimulant.

Fennel

- in the 1930’s fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as “libido enhancement”.

Ginger

- ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.

Liquorice (licorice)

- the Chinese have used licorice for medicinal purposes since ancient times. The essence of the Glycyrrhiza glabra (licorice) plan, glycrrhizin, is 50 time sweeter than sugar. Chewing on bits of licorice root is said to enhance love and lust. It is particularly stimulating to woman.

Mustard

- believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce.

Nutmeg

-nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.

Pine Nuts

- zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.

Pineapple

- rich in vitamin C and and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.

Truffles

- the Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.

Wine

- a glass or two of wine can greatly enhance a romantic interlude. A moderate amount of wine has been said to “arouse” but much more than that amount with have the reverse affect.