Valentine’s Day has arrived, a day for showing appreciation for that special someone by buying flowers, giving romantic greeting cards and whispering sweet nothings in that loved one’s ear. In San Diego, going out to eat at a nice restaurant on Valentine’s Day with the masses can get tedious and can really kill the mood. This year, do something different: Learn how to cook a special meal, a meal so special that an interesting dessert, one not necessarily involving food, may follow it. This is the perfect occasion to explore the world of aphrodisiac foods.

Many people are not aware of these stimulating cuisines nor which foods fall into this category. Just to get an idea of exactly how these foods provoke someone for the better, delve into some of the effects of each individual aphrodisiac. Asparagus was served to 19th-century bridegrooms because of its reputed aphrodisiac powers. Bananas have a creamy, lush texture, and some studies show that they contain an enzyme, bromelain, that enhances male sexual performance. Caviar, for those who can afford it, is high in zinc, which stimulates the formation of testosterone, maintaining male functionality. Champagne, which is known as the “drink of love,” has moderate qualities that lower inhibitions and cause a nice, warm glow in the body. Chocolate is a well-known aphrodisiac, containing both a sedative, which relaxes the body and a stimulant, which increases the desire for physical contact. Interestingly enough, chocolate was banned from monasteries centuries ago due to these effects. Oysters, on the other hand, are aphrodisiacs that affect people psychologically. Oysters are known to change their gender from male to female and back, giving rise to claims that the oyster lets one experience both the masculine and the feminine sides of love; plus, it is a food that people eat with their fingers. The radish was considered a divine aphrodisiac by Egyptian pharaohs because its spicy taste stimulates the palate, bringing attention to the mouth and making a person more desirable to kiss. The truffle, due to its rarity and musky aroma, has long been believed to arouse the palate and the body.

This interesting variety of aphrodisiacs can be prepared and assembled into a romantic meal. For instance, one delightful combination could be Oysters au Parmesan for an appetizer and for the main course Lobster Thermidor, complemented by asparagus with cashews. For a cocktail, try the Blue Velvet Champagne or the Red-Hot Cocktail, and for the last course of the meal, try making some delicious chocolate mousse bars.