Humans have forever been in search of the perfect aphrodisiac.  From ancient to modern times almost no culture, primitive or civilized, has been without its cornucopia of love foods and potions.

The term aphrodisiac comes from Aphrodite, the goddess of love and sexuality.

Aphrodisiacs are substances that excite sexual desire or enhance sexual performance. They include not only substances taken internally but also visual, auditory, tactile and olfactory stimulants…in short anything that inspires sensuality is an aphrodisiac. In fact if you work to combine what is seen, heard, felt and make it smell good you may not even need an internal stimulant. Create the right atmosphere, with the right person and love blooms!

For most people there is nothing more stimulating than a partner who is warm, nurturing and willing to explore options that work for both partners. Every person is different in his or her needs and desires. Communication is really key.

In today’s society aphrodisiacs mean different things to different people. The most potent aphrodisiac known to man is the human brain. We can use all the tricks to create the right atmosphere but if our mind is busy thinking about other things we are not present and we diminish the experience. Sensuality is definitely a place for the combining of mind, body and spirit.

Here are just a few of the foods that have been called aphrodisiacs:

• Almond: the aroma can ignite passion
• Arugula: documented as an aphrodisiac since the first century AD
• Basil: stimulates the sex drive and boosts fertility
• Chocolate: contains chemicals effecting neurotransmitters in the brain
• Ginger: stimulant to the circulatory system
• Mustard: increases desire
• Onions: restores sexual vigor
• Oysters: very nutritious and high in protein

Here are some food recipes to spice up your love life!

From Botanica Erotica, by Diana De Luca

Chocolate Spiced Butter

• 1 stick softened butter
• 3 tablespoons cocoa
• 2-3 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground aniseed

Thoroughly mix ingredients together. Spread generously!

Candied Citrus

• Citrus fruits of choice
• 3 cups sugar
• 1 1/2 cups water
• 3 tablespoons light corn syrup

Peel the citrus or slice and pull out the fruit. Put the peels in a large pot of water, bring to a boil, and simmer for 20-25 minutes. Drain the water and let the peels cool down enough to handle. Use a spoon and scrape away the white pith. Slice or cut the peels into narrow strips.

Stir together the water, sugar and corn syrup in a pan, stirring until it boils. When the syrup is clear add the peels, lower the heat, and slowly cook for about 1 hour until they look translucent. With a slotted spoon scoop out the peels and drain on a rack. Store in the refrigerator if you are using them for baking. To serve as a sweetmeat, first drain and then roll the peels in a little sugar. Let them dry for 2 hours. The candied peels may also be dipped in chocolate.

Chocolate Cordial

• 1/2 cup brandy
• 1 cup chocolate syrup
• 2-3 drops almond extract or 1 teaspoon vanilla extract

Bottle the ingredients and shake well. Let sit for 2 days to 1 week. It will get smoother and silkier the longer it sits. It is tantalizing served over ice cream and fresh fruit such as fresh peaches with toasted almonds.

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