9/10/2014

Almond, an Aphrodisiac

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almond aphrodisiac

The Almond (Prunus dulcis, syn. Prunus amygdalus, or Amygdalus communis) is a small deciduous tree belonging to the subfamily Prunoideae of the family Rosaceae; an almond is also the fruit of this tree. The plant is classified with the peach in the subgenus Amygdalus within Prunus, distinguished from the other subgenera by the corrugated seed shell.

The tree is a native of southwest Asia. The domesticated form can ripen fruit as far north as the British Isles. It is a small tree, growing to 4-9 m tall. The leaves are lanceolate, 6-12 cm long, and serrated at the edges. The flowers are white or pale pink, 3-5 cm diameter with five petals, produced before the leaves in early spring.

Almonds are rich in Vitamin E and are a good source of healthy monounsaturated fats, one of the two "good" fats responsible for lowering LDL cholesterol.

Almonds can help boost the sex drive. The kernel of Indian almond was not only shown to have aphrodisiac activity, it is also useful in the treatment of some forms of sexual inadequacies (premature ejaculation). Additionally, in Sicily, it is also used to make sweet liqueur and even almond-flavored wines, bought thought to be an aphrodisiac. In some cultures also, they are associated with passion and fertility. Their aroma is alleged to excite women and is therefore a common ingredient in creams and soaps; hence, in the bible, Samson courted Delilah with fragrant almond branches and was able to attract her.
Almond Aphrodisiac Soup:

  • 2 hard-cooked egg yolks
  • 1 cup almonds, blanched and skinned
  • 1 cup chicken stock
  • 1 cup light cream
  • 2 Tablespoons honey
Garnish: 1/4 cup fresh rasberries, crushed and lightly sugared
Put nuts and egg yolks in the blender and chop fine. Slowly add the chicken stock, a spoonful at a time, until the ingredients make a fine paste. Continue blending on high speed as you slowly pour in the rest of the chicken stock and cream. Pour the contents into a saucepan and heat the soup very carefully on a low heat until it is hot and thick. It must never boil or it will curdle. Stir in the honey right before serving. Ladle into two bowls. Top each with spoonsful of the rasberry puree and serve immediately.


1 comment :

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