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Aphrodisac of the Day: Frankincense

frankincense tree by Alexbip
frankincense tree, a photo by Alexbip on Flickr.

In the Aphrodisiac of the Day series leading to Valentine's Day 2012, I present to you some of the easier to find aphrodisiacs and suggest creative and fun (as well as safe!) uses for your own amusement and pleasure. I'm also attempting to bring them in alphabetical order, and because there isn't all that much time I will only bring one of each letter (even though, there are more aphrodisiacs beginning with "C" than I can possibly cover here this year: I've already told you about Cardamom, but there are other domestic spices such as cinnamon, cumin, cloves, and the more exotic civet and costus root). Since I can't find anything beginning with "D" that I know enough about from first hand experience (there is damiana, which I know little of) - I'll jump straight to F and talk about frankincense. The name is derived from "Franc" (Medieval French for "Free") and "Incensum" (Latin for "to kindle"). Olibanum, the more ancient name for it is derived from the Hebrew name "Levonah".


Frankincense (Boswellia carteri) is a small tree or large shrub that grows wild in the deserts of Arabia near the Red Sea (in Yemen and Oman, where the best quality comes from), most of which is used by the Arab world. The next best quality of frankincense comes from Somalia and Somaliland, from which most of the essential oils and so-called absolutes of frankincense are processed for perfumery and aromatherapy purposes. Arabian frankincense is harvested from the wild by Bedouins (the nomadic tribes of the desert), who will induce more resin by placing incisions in the tree trunks and branches. The tree will exude a milky liquid that quickly resinifies into yellow, white and golden amber resins ranging in size from pea to a walnut. These are broken off the branches or collected from the ground underneath the trees.

Indian frankincense (Boswellia serrata) has a similar odour and has been used in Ayurveda "treating arthritis, healing wounds, strengthening the female hormone system, and purifying the atmosphere from undesirable germs" (Wikipedia). It's also considered helpful for respiratory conditions and even asthma.
Frankincense
The resin looks like precious gold, and smells like drops of sun and its texture is redolent of the dry desert where it came from: It is often a little dusty - partly from the broken resin itself, and party from the desert earth itself. It has a freshness to it alongside a balsamic, heavy, exotic perfume. The scent is fresh-citrusy (from limonene), woody-conifer (from the pinene) and spicy-peppery (from the phellandrene content). But above all, it possesses a richness that is unlike other, and unfortunately does not translate nearly as well into the essential oil, which is more light, fleeting and orangy-lemony in feel with a slightly powdery woody oriental finish.

The best of frankincense comes through once its burned as an incense. Placed directly on hot charcoal or embers (nestled in a heat-proof censer, of course), the resins and gums dissolves and release the true aroma of frankincense, without any “burnt” incense after notes. If you’ve ever entered an ancient church such as the Church of Holy Sepulchre or the Notre-Dame, whose walls are infused with prayers and incense smoke of hundreds of years - you know what I’m talking about… It brings the mind an instant calm and contemplative state that is most suitable for prayer and meditation, but also for other things…

Although not exactly as easy to find as culinary spices, you can find frankincense in most church supply shops - either on its own, or with various other resins and herbs. I suggest you stick to pure frankincense, and while you're there - you might as well pick up some myrrh resin and benzoin (which is a dried balsam), and charcoal to burn them on. This is the simplest, purest loose incense and if you are not objected to smouldering your habitat with thick, aromatic smoke - this might be the beginning of a very fine journey that will connect you to incense burning traditions as ancient as the world's first civilization (myrrh and frankincense were the first burning perfumes, remnants of which were found in ruins of ancient Sumer).

Don't let the religious associations of these resins "turn you off". The reason they were used in religious rituals since the dawn of civilization is because of their immensely powerful effect on the mind, body and soul. Their powerful effects were hardly researched until quite recently. For example: Boswellic acid, one of the main constituents in frankincense resin and oil has therapeutic properties was found to have anti-inflammatory properties and even cancer-fighting potential. But more relevant to our aphrodisiac topic, is the 2008 research by Johns Hopkins University and the Hebrew University in Jerusalem that found incensole acetate to reduce stress levels in mice.

Priests, shamans and prophets of antiquity did not need mice to know that. They burned frankincense in ceremonies and temples since the beginning of human civilizations. Frankincense was 5 times more popular than myrrh in ancient Egypt. While myrrh was used in some perfume and incense preparations at this time - it is probably most known for its used in the mummification process and in medicine (a powerful analgesic). Frankincense enjoyed more versatile uses: it was burned at dawn to worship the sun-god Rah.

Frankincense is not your predictable aphrodisiac that stimulate and excite the superficial layers of passion. Instead, it works on a deeper level of our mind - calming it completely and connecting us to the spiritual part of our existence, or our soul, or whichever way you’d like to call it. And being connected to your soul can only do you good - especially in our time, when the modern life-style gives very little room for relaxation, contemplation and connecting with one’s inner self.

Aside from particular health conditions that might be associated with lowered libido, stress is probably the number 1 mood killer or “anti-aphrodisiacs”. With this in mind, it only makes sense that something that is relaxing and is not damaging in any other ways, can only help (unlike, for instance – wine – which can relax and increase libido but can also take away from the fun by having the completely opposite effect tby the end of the night; not to mention unsightly spider veins all over your face and other less desirable long-term side effects).

So if burning incense makes you happy – do it for your own sake, and also to improve your love life. If loose incense seems like too much trouble (it does require some skill and certain equipment) – opt for high-quality incense sticks such as Shoyeido’s Frankincense from their Gourmet series, and Diamond in the Jewel series.

If you’re not into any kind of smoke, you can enjoy the essential oil in a diffuser or in a bath alone (as few as 5 drops of frankincense will be more than enough for a relaxing bath) or in a 30ml (2 Tbs) massage oil base (such as: almond, avocado or grapeseed oil) blend with other beautiful and sweet smelling oils to enhance its aphrodisiac qualities:

Olibanum Sensual Massage Oil
4 drops Frankincense essential oil
1 drop Roman Chamomile essential oil
1 drop Cinnamon leaf oil
3 drops Neroli oil
5 drops Sweet Orange oil
1oz (30ml) or 2 Tbs almond, avocado or grapeseed oil

And last but not least – enjoy it in a tea! Mandy Aftel of Aftelier Perfumes created an innovative beverage - Frankincense GABA Oolong - that combines the best of both worlds – sensual, aromatic and with health benefits. Her hojary frankincense is hand-tinctured and infused into an organic oolong that is rich in GABA – a naturally occurring human neurotransmitter that brings calm and relaxation to the mind and the body. While the oolong itself is a little earthy, the frankincense adds a fine nuance of woods and hints of citrus and keeps opening up and unfolding as the tea leaf unfurl with recurrent steepings. As with most high-quality teas, and particularly oolongs, this tea can be re-infused and each cup will taste and smell differently – which makes it even more fun experience for the palate.

Aphrodisiac perfumes containing true frankincense oil: Arunima , Atlantic (Strange Invisible Perfumes), Avignon (Comme des Garcons), Carmel Bohême (Envoyage Perfumes), Encens Blanc (Rebel & Mercury) Fête d'Hiver (Ayala Moriel), Fire and Cream (Strange Invisible Perfume), Incense (Ava Luxe), Incense & Chocolate (Ayala Moriel OOAK perfume), Incense Pure (Sonoma Scent Studio), Mahjoun (Dawn Spencer Hurwitz), Marie Antoinette (JoAnne Bassett), Moon Breath (Ayala Moriel), Old Spice, Oud Luban (Aftelier), Rivertown Road (Soivhole), Song of Songs (Ayala Moriel).

Green & Black: Cardamom's Aphrodisiac Properties & Uses Explored

Cardamom is one of my favourite spices ever, being one that I’ve been exposed to from a tender age, under the name “hel” – and in this regard I’m not different than any other Middle Eastern kid who’ve been indulging in baklava in special occasions, or been tempted to take a sip of the grown-ups’ dark roasted coffee fragrant with cardamom.

What I love so much about cardamom is its complexity and versatility as it so readily lends itself to both savoury dishes, beverages, confections and desserts. My first times using it on my own initiative have been as part of my version of an aromatic vegetable stew for couscous, along with coriander seeds, cinnamon and cloves. And later on I learned how wonderful it can work in basmati rice, not to mention myriads of aromatic curries, masalas and other spice blends, and countless desserts – Oriental sweets are the obvious ones (Baclava, sahleb, sheera, gulab jamun, rice puddings and more), but also in European pastries and baked goods (carrot cake, banana bread, gingerbread, and many Scandinavian pastries, surprisingly).

So it is both with amusement and excitement when I learned that cardamom is also considered to be a “stimulating” aphrodisiac. Green cardamom (Elettaria cardamomum) is the fruit of a tropical plant related to ginger (Zingiberaceae) is picked when unripe and dried. White cardamom is simply green cardamom that have been bleached, so do avoid buying this “spice”. Black (aka wild) cardamom (Amomum costatum) and has some common traits in its aroma profile – with the camphoreous component amplified, but also with an unusual smoky and earthy note that is absent in the green variety

It is also quite different in how it can be employed in dishes, lending itself much more freely to savoury dishes such as hearty curries, soups and stews and as a component in garam masala.

Green cardamom is perfect in Middle Eastern and East Indian desserts – often paired with the flavours of rosewater, saffron, cinnamon, coconut and other nuts (Gulab jamun, Indian Halvas, Baclava, Harissa), or to top off puddings and steamed milk beverages (Sahleb, Banana Sheera). It also works wonders with ginger, nutmeg and mace in warming European pastries (gingerbread, carrot cake, banana bread, pfeffernusse and more).

And of course – it is used to flavour Turkish coffee (usually it is the only spice added) and Masala Chai, where it is blended with fresh ginger root, aniseed, fennel or star anise, black pepper and allspice berries along with Assam tea leaves.

In savoury dishes, cardamom is an essential in many spice blends, such as the Indian garam masala, and is put to use in countless Indian curries. Morocco’s famous Ras el Hanout and in the Arabic Hawayej blends. It’s best friends in savoury spice blends are coriander and cumin seeds.

Romantic Aromatic Bath with Cardamom & Rose

Transport yourself to the orient with this simple bath-time treat that is equally majestic to enjoy alone or with your lover:

Fill your bathtub with warm water, and sprinkle with one cup of epsom salts (you may also add 1/4-1/2 cup sea salt or dead sea salts if you wish). Epsom salts relax the muscles. Sea and Dead Sea salts purify and cleanse the skin.
When the bath is full, put one drop of each pure Bulgarian Rose Otto and cardamom oil or CO2 into the tub. Soak and enjoy the sweet and exotic aromas mingle and fill the air. It feels to me like a thousand petals of roses unfold and above it, the sweet exotic aroma of cardamom reminds me of eating Rahat Loukum in a Hammam (something I'm yet to experience...).

If you don't have pure rose otto or can't afford it, rose geranium oil would be a good enough substitute, although it's aroma is ever so slightly more citrusy and herbaceous. It still gets that Oriental sweets aroma when combined with cardamom though :-)


Basmati rice with cardamom & carrots
(adapted from "Moosewood Restaurant Low-Fat Favorites" - there is it called "Golden Basmati Rice" p. 185, which includes grated carrots, orange zest and 1/2 tsp each cinnamon and turmeric).

1 cup white basmati rice, soaked for 20-30 minutes, than rinsed and drained

1 onion, diced

1 Tbs. ghee (clarified butter) or grapeseed oil

Generous pinch of saffron, soaked in 1 Tbs. boiling water for 30 minutes

2 whole cardamoms, peeled and ground with mortar & pestle (they certainly taste much better when freshly ground - totally worth the extra effort - not mention, it's so much fun to pound them and inhale the fresh aroma of the seeds released into the kitchen's air!)

1/2 tsp salt (or more to taste - I recommend not using more than 1tsp per cup of rice)

1-3/4 cup boiling water

1/4 cup sliced almonds, slightly roasted on a dry cast iron pan (for about 2-3 minutes)

- Begin by soaking the rice in cold water, and the saffron in boiling water. While they are soaking, prepare the cardamom, cut the onion and have all your other ingredients handy.

- On medium heat, warm the ghee in a small (about a quart size) pot.

- Sautee the onions until golden.

- Add the rice and the cardamom, and sautee while stirring for another 2-3 minutes.

- Add boiling water, salt and the saffron (with the water!), and bring to a boil again, without the lid. Reduce the heat to low, and cover the pot. Continue cooking for another 15 minutes, or until the rice is tender.

- Remove from heat, and keep the lid on for another 10 minutes. Be sure to keep the lid closed! This is the final stage of cooking, that will ensure your rice is well cooked, but nice and fluffy (rather than sticky...).

- While the rice is steaming quietly in the pot, prepare your almonds by roasting them gently in a cast iron pan. Be sure to stir and attend to them fully, so they don't get burnt! This will take about 2-3 minutes.

- When the rice is ready, fluff it with a fork, and transfer to a serving dish. Top with the roasted sliced or slivered almonds, and enjoy with your choice of curry, dal or Middle Eastern style casserole (such as eggplants, zucchinis or ladyfingers in tomato & pepper sauce).

SmellyBlog recipes with green cardamom:
Chai No. 1

Chai No. 2


SmellyBlog recipes with black cardamom:
Babaghanoush with Black Cardamom & Pomegranate

Spiced Italian Plum Cake

Black Beauty Chocolate Truffle (infused with Lapsang Suchong and Black Cardamom)

Perfumes with Cardamom:

Épice Sauvage

Finjan

Gigi

Vetiver Racinettes

And my two One of a Kind current offerings:

Incense & Chocolate

Sandal Tree

Aphrodisiac of the Day: Basil


Is there any herb more refreshing, simple yet intriguing than basil?

Basil (Ocimum basilicum) is a plant native to India that have spread all around Asia and Europe and is one of the most popular herbs in many cuisines - North East Asian cuisine, Thai, Vietnamese, Cambodian in Asia - and in Europe it is most popular in Italian and French cuisine.

Basil is a stimulant and an aphrodisiac. It has such an uplifting, cheerful scent and is used in aromatherapy to combat depression and anxiety (both are probably two of the most potent anti-aphrodisiacs). So if you suffer the winter blues, take advantage of the benefit of this domestic, easy to find, grow and use little herb. You can find it fresh in most supermarkets, and even better – you can get your own plant and keep it by a sunlit window (if you have a kitchen window – all the better).

In herbal medicine, ayurveda and aromatherapy, sweet basil is used for relieving headaches (including migraines), earaches, cold and flu symptoms, sinus congestion, depression, anxiety and fatigue. Its essential oil has antioxidants as well as antiviral and antimicrobial properties. It also aids in digestion and is used to treat various conditions related to the stomach. It also has a balancing effect on the nervous system and is considered an excellent nerve tonic. Sweet basil is said to have the ability to give the mind strength and clarity and as such is regarded as a useful studying-aid to assist in focus, memory and concentration.

There are many types and cultivars of basil. Generally speaking, in warmer countries, Exotic Basil - or the chemotype methyl chavicol is dominant (70-88%), resulting in a spicier, more pungent aroma that is closer to tarragon, fennel or anise in fragrance and flavour, and with the eugenol more dominant as well. In cooler countries, "Sweet Basil" or "French Basil" or else known as the linalol type (with 40-45% linalol) will still have a significant amount of methyl chavicol (over 20%) and will produce a fresher aroma that is more green and light, perceived citrusy by some (due to the limonene and citronellol molecules coming through better). Think about the difference of flavours of basil when you eat it in a Thai curry or in a pho noodle soup; versus in pesto or in Italian dishes.

Other components of basil oil include 1,8-cineole which accounts for its respiratory benefits (this is also present in eucalyptus and rosemary), and eugenol, which gives it spicy, clove-like nuances, methyl cinnamate, which gives it a robust, fruity-spicy character, reminiscent of strawberry and cinnamon in both flavour and scent, and also attracts certain insects. And the limonene (the terpene that characterizes all citrus oils and has a lemon-orange scent) and citronellol (that gives lemongrass, citronella and geranium a fruity-citrusy-rosy personality) we mentioned earlier - which give basil it's uplifting, fresh and light charm reminiscent of citrus.

Basil has interesting folklore and myths associated with it - it was considered holy, protective, seductive and even associated with evil! Here are a few examples: In India, Tulsi (Ocimum tenuiflorum, aka Holy Basil, which is a different species of basil and is a perennial shrub) is grown on its very own altar in the temples and in every home, and is worshiped and offered to deities Vishnu and Krishna. Sweet basil is added to the holy water in the Greek Orthodox church as it was believed that this plant was found on Jesus grave. African traditions believe basil to protect against scorpions; and both in Europe and India basil leaves are given to the dead to protect them on their journey and even help them to reach God (in Ancient Egypt and Greece). In Ancient Rome it was said to be the only plant that could fight the lethal gaze and fire of the Basilisk; and yet, some European tales associate it with Satan himself.

But back to our topic - there are many customs around basil and love, such as giving basil twigs as token of love in Italy and seal an engagement in Romania; presenting a pot of basil decorated with pompoms to a loved one along with a love poem on Saint John and Saint Anthony Days in Portugal; keeping basil leaves in one's pockets to ensure that their loved one will return their love forever in Mexico. But the most touching legend involving basil is in Decameron and in the poem adapted from it by John Keats titled Isabella and the Pot of Basil.

Basil essential oil happily pairs with jasmine and citrus to create very uplifting, mood enhancing, refreshing scents that act as stimulating aphrodisiac – especially if you like the scent of basil. Burn an ArbitRary candle to bring on this happy mood. Or if you have your own little collection of essential oil, a drop of each basil, lime and jasmine in a diffuser or in the bath will lift your spirit and make you feel sexy and refreshed.


RG Tests by Giuseppe Bognanni
RG Tests, a photo by Giuseppe Bognanni on Flickr.


For those of you who prefer basil only in their food – here are two recipe ideas, one savoury and one sweet. That’s right - you can use savoury herbs in desserts to create a surprising, special effect. And there is no better time than now to experiments with such innovative combinations to spice up your life and change an otherwise mundane and familiar flavour into an extraordinary affair!

Savoury Recipe: Polenta with Basil, Tomatoes & Balsamic Reduction
This simple, tried-and-true classic can be assembled in no time, and tomatoes are also an aphrodisiac, due to their bright red and curvy, suggestive shape. I like to this gluten-free alternative to bruchetta as it’s just as delicious and feels much lighter. It will literally 2 minutes to assemble, given that you have all the ingredients on hand.

Ingredients:
1 log of polenta (you can get these in most grocery stores and supermarkets – they look like a big yellow sausage), sliced about ¼” (about 1/2 cm) thick2 Roma tomatoes, sliced
1 bunch basil leaves (I usually get organic ones and don’t wash them at all, as this can take away from the flavour; if not organic – rinse and dry using a salad spinner or gently wipe dry with a towel)
Balsamic reduction
Bocconcini cheese, sliced

Top each polenta slice with a slice of bocconcini cheese. Put a tiny bit of balsamic reduction, top with tomato and garnish with a basil leaf.

I love basil in desserts - especially in the summer in a sorbetto, which can be a wonderful palate cleanser in between courses in a fancy meal. This recipe, however, is for Lime & Basil Macarons. I saw the idea first in Ottolenghi's cookbook and immediately thought it is so brilliant I have to at least bring it up here - even before I try making them myself!

Aphrodisiac of the Day: Ambrette Seed

Aromatic Aphrodisiacs

Ambrette was discussed here before in other contexts, for example: in my article about vegetale musks, and how it was employed in my newest perfumed tea. Today I want to highlight its aphrodisiac qualities, and how you can use it creatively in your own kitchen (or the bedroom...).

Ambrette seed is the seeds of Abelmoschus moschatus - an evergreen shrub from the hibiscus family, with yellow flowers with purplish-pink centre. These little innocent looking seeds are the perfumer's best choice for replacing animal-musk, although admittedly, it's far more gentle, sublime and not as sharp as animal musk.

Ambrette seed has a subtle and sublime musky odour. It is warm, but not quite like what one would call "spicy" - if anything its complexity reminds me slightly of that of coriander seed, although it's not nearly as heady (coriander has citrus elements in its chemical makeup, due to molecules such as limonene; and also light woodsy floralcy from the linalol). Ambrette is also slightly floral (probably due to the farnesol content); but has a very distinct aroma of its own, hardly sharing anything with other fragrant plants I'm familiar with. Possessing wine-like, nutty and fruity aspects reminiscent of overripe fruit or even lychee (probably because of the isoambrettolide - a macrocyclic musk that has some "red fruit" or berry characteristics). It also has some palmitic acid (which gives it a "fatty" or "oily" aspect). But most importantly - it is very rich in ambrettolide, which smells like what we learned to identify as "white musk" - clean, sweet, slightly floral or even soapy, and with berry undertones as well.

Ambrette Seed (Abelmoschus moschatos)

Ambrette also has medicinal benefits as well: to ease indigestion, cramps and nervous dyspepsia, and also can be ground made into an emulsion with milk to treat itchy skin.

And of course - ambrette seed is considered an aphrodisiac, both as a perfume and incense material and also in its less known culinary uses. It is used as spice in the East, either on its own or within exotic spice blends such as Moroccan Ras El Hanout (which was originally an aphrodisiac spice blend, by the way, and often calls for animal ingredients such as Spanish Fly, ambergris or musk). Ambrette seeds are also used by Arabs to flavour coffee (much like they do with cardamom seeds). The tincture is used to flavour liquors and tobacco - although I doubt that either will do you much good as aphrodisiac agents!

For my 3rd annual aphrodisiac tea party in February 12th, 2012 I will be serving my guests ambrette seeds in the Ras El Hanout spice blend I'll create, and also will infuse them in chocolate ganache to create aphrodisiac white chocolate truffles. You may also want to think about infusing ambrette seed in warm milk alone or along with vanilla and orris - or add it to sahleb and warm puddings of that nature. They may also work wonders in semolina desserts (cookies, harissas, etc.) along with spices such as coriander, cardamom and rosewater - in which case you should grind them before use and add like you would any other spice.

It's very unlikely you will find ambrette seed in your local spice shop, so you will have to find it online. Look for shelled but whole, un-ground seeds, as the fatty and oily components inside the seeds can easily get rancid once exposed to the air, which will greatly affect the scent and aroma. It's the skin of the tiny seeds that possesses most of the aroma anyway, so grind just as much as you need for immediate use and store them whole in an airtight container and away from heat, light and moisture - where they will remain fragrant profile for years.

I adore ambrette seed as a perfume material and use it in countless of my perfumes, but most notably in Cabaret, Sahleb, Tamya, Espionage and Zangvil, where its subtle musky notes come through and greatly complement the floral, powdery and ambery notes. It's so delicate, and really brings out the best of florals. Together with the flower essences (i.e.: rose, orange blossom, jasmine and tuberose) it really transforms - similarly to ambergris - and opens up on on the skin to what is definitely what I would call an aphrodisiac.

Perfumes containing ambrette seeds calm the mind and make me feel connected to my own skin, and to me that's what aphrodisiacs should be all about. They don't necessarily need to transport you into a far away exotic land or make you feel like some mythological sex goddess or act as a non-stop viagra dispensing machine (not that one like that exists, last time I checked) - but silently turn a little key and make the necessary switch from the worries of everyday life into something more sensual and pleasing that allows for things to happen. I suspect the "trick" of ambrette seed is two-fold: the fact that it helps to ease stress and nervousness, and also its stark resemblance to human skin (it is, somewhat, reminiscent of the scent of a baby's head too!). So wear a perfume with an ambrette seed in its base, rather than a synthetic musk, and enjoy the subtle yet powerful action of true botanical aphrodisiac.
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