Aromatherapy in your Kitchen!

Succulent Pleasures with your amour

Food and sex are two the most powerful pleasures that drive mankind. And of course when you combine good food with good sex, it can be a high point in your life. There is much wisdom to the saying that the way to a man’s heart is through his stomach. And most people believe that if you are passionate about food, you are passionate about sex. This explains why people tend to eat more when they are sex deprived.

I am writing this blog to share my love for aphrodisiac foods with a dash and touch of aromatherapy which can be a heady combination. Foods used on the dining table which can put you in the mood and lead you straight to a wonderful time in the bedroom.

You can set the mood by using the right aromas in your house.

A bunch of fragrant red roses can be used in the house to begin the evening.

If you wish to stimulate the senses, use orange oil or bake a carrot cake. If you cannot bake, get a carrot cake and warm it to release the aroma in the air.

Cinnamon is another come hither aphrodisiac aroma. Aromas stimulating for men are jasmine, lavender, vanilla, cinnamon, popcorn and pumpkin pie while women are turned on by musk, orange blossom, sandalwood, chocolate, orange and fresh bread.

Layout a visually sensual table with candles, flowers and fragrant aromas and serve your beloved’s favourite meal. Keep the meal light and delightful and be careful not to cook very heavy, spicy food.

Experimenting with food in the bedroom will make sex playful, helping you and your partner bond better. Remember not to carry anything smelly or greasy since it can become a mood dampener.



Chocolate would rank first in the list of my favourite aphrodisiac foods. The aroma of chocolate releases the same pleasure hormones that you feel when you are in love. There is nothing like feeding soft molten chocolate to your lover. How you can use it in your lovemaking is best left to your creativity. If you are using a molten version of chocolate use fruits like strawberry, for a less messy version you can use it on marshmallows.



Honey is also a great love food. In fact, the name honeymoon came about since bridegrooms consumed this for 30 days post wedding to help them in their lovemaking.

Here is how you can make some honey wine:

  • Add a tablespoon of honey to a bottle of white wine. Warm it a little and add one drop of nutmeg. It helps to relax and works on the limbic system of brain.
  • You can also make some other interesting flavoured wines by adding cinnamon sticks and natural vanilla to some red wine.
  • Mulled wine is great in winters. Try some.


Breakfast in Bed

bf in bed

  • Pansy petal crepes with whipped cream infused with vanilla sugar and rose jam drizzled over it.
  • Serve this with strawberries dipped in melted chocolate on the side.


  • ½ cup milk.
  • ½ cup beer.
  • 1 tablespoon sugar.
  • ¼ tablespoon salt.
  • 3 tablespoons melted butter.
  • 1 ¼ cup flour.
  • 3 eggs.
  • 12-15 pansy flowers (thoroughly washed and naturally air dried)


  • Place all ingredients except pansy flower in a blender and blend until a smooth paste.
  • Refrigerate at least for 2 hours, or preferably overnight.
  • Let butter come to room temperature before frying. Stir the mixture.
  • Heat a non-reactive pan over medium heat until a bit of butter melts quickly when added to the pan.
  • Lift the pan from the heat and pour ¼ cup of the batter with a ladle tilting and swirling the pan. To distribute it quickly and evenly return to heat after a minute, sprinkle a few pansies.
  • Use a spatula to loosen the edges of the crepe from the sides of the pan. Flip the crepe and cook for 30 seconds. Turn and slide on to a serving plate, dust a little white confectionary sugar and repeat. Make 12 crepes.

Rose Jam


  • 2 cups washed and naturally air dried rose petals.
  • 3 cups water.
  • 1 tablespoon lime juice.
  • 2 ½ cups sugar.
  • 1 packet powdered gelatin (3 ounce).


  • Place the rose petals in a sealable heat proof jar. Pour boiling water over it.
  • Let it stand for 2 hours or better overnight for a stronger infusion for the jam.
  • Strain the mixture and set aside some of the petals. Press on the remaining petals so as to take out as much liquid as possible and discard.
  • In a non-reactive stainless steel pot bring the flower infused water, lemon juice, sugar to a boil, add the gelatine after the sugar is dissolved and let it boil.
  • Skim off any foam that develops on the top.
  • Put off the heat and mix in the rose petals.
  • Keep it aside and let it cool. Put the jam into a clean sterilized jar. Once cool, it is ready use. Refrigerate.

Vanilla Sugar

  • 1 vanilla bean- cut in 1 inch pieces.
  • 3 cups granulated sugar.
  • Add 1 vanilla bean pieces to the sugar. Cover and let it sit for 2 weeks. Do not remove the vanilla bean pieces. Store it in an air tight container.

Strawberry dipped in chocolate

  • Place cooking chocolate in a microwave safe bowl. Microwave on high until chocolate has melted. Stir every 30 seconds.
  • Dip half of each strawberry in melted chocolate. Place on paper lined baking tray. Refrigerate until the chocolate is set.

Lunch for two


  • Hibiscus infused champagne.
  • Cheese platter that includes:-
  • Salted nuts.
  • Crackers/French bread slices.
  • Stuffed nasturtium flowers.
  • Orange and apricot brandied brie.

Hibiscus syrup


  • 4 cups water.
  • ¾ cup dried hibiscus flowers.
  • 2 whole star anise.
  • Zest of 1 lemon.
  • 1 cup sugar.
  • 1/8 teaspoon salt.
  • 1 cup of dried hibiscus flowers soaked in warm water for an hour. Strain it and keep separately.


In a deep pan, mix all the ingredients and bring it to boil. Once the water starts to boil, reduce the heat to medium and let it simmer for 10 minutes. Turn off the heat. Cover the pan and let it steep for 5 minutes and store the syrup in an airtight bottle. Once the syrup is cool, put the soaked flowers, then gently fold onto the syrup.

How to use:

In a champagne glass put one flower and pour a tablespoon of the syrup and top up the glass with chilled champagne. This syrup can also be used as a tea infusion.

Stuffed Nasturtium Flowers


  • 10-15 fresh nasturtium flowers, pesticide free, organically grown, thoroughly washed and naturally air dried.
  • 18 oz package of cream cheese, softened at room temperature
  • 2 tsp chopped dill leaves
  • 1 tbsp capers
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Nasturtium leaves for serving 1-2


  • In a bowl, combine cream cheese and lemon juice.
  • Mix thoroughly and season with salt and pepper and chopped dill leaves. Add capers.
  • Place about ½ tsp cream cheese (more or less, depending on the size of the flowers) inside the throat of each nasturtium flowers.
  • Fold each petal over the cheese and press. Place 1 caper on top for decoration.
  • Serve along with Orange Apricot Brandied Brie.

Orange apricot brandied brie


  • ¾ cup high quality apricot preserved.
  • ¼ cup orange slices.
  • 2 tablespoons freshly squeezed orange juice.
  • 1 teaspoon cinnamon.
  • 1 tin brie.
  • 1 loaf of French bread.


  • Mix preserves, brandy, orange juice and cinnamon in a pan.
  • Stir on high for 1-2 minutes or until sauce begins to bubble.
  • Place Brie in a shallow dish and top with apricot sauce.
  • Put it in the oven uncovered and bake for 5-7 minutes or until the cheese softens.
  • Serve the French bread.

Seductive Dinner


  • Oysters in white wine.
  • Jasmine rice salad.
  • Fig and rose dessert.

Jasmine rice salad


  • 15 asparagus spears (woody stem removed)
  • 2 tbsp olive oil
  • ¾ cup jasmine rice (uncooked brown)
  • 1 cup low sodium chicken stock
  • 1 shallot (sliced)
  • 2 garlic cloves
  • 1 pt mushroom (baby bella, quartered)
  • 1/3 cup dry white wine
  • Pepper
  • Salt


  • Prepare rice. Substitute water for chicken stock.
  • Use chicken stock cube.
  • Roast the asparagus – preheat oven to 400 degrees F. Lay asparagus on a baking sheet and toss with ½ tbsp olive oil, salt and pepper. Roast for 20-22 minutes.
  • While asparagus is roasting, heat a large pan over medium heat, add 1 tbsp olive oil, sliced shallot with salt, sauté till soft – 3 minutes.
  • Add chopped mushrooms, toss to coat, and let it cook for 4-5 minutes until soft, juicy, stir in garlic. Increase heat a bit and add wine, cook for 2-3 minutes. Reduce heat to low.
  • Toss in rice and asparagus then serve seasoned with salt if needed.
  • Delicious when served cold.

Oysters in white wine


  • 1 cup white wine
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 onion sliced
  • 1 stalk of celery, minced
  • 1 clove garlic, minced
  • 8 peppercorns
  • 3 spring fresh thyme
  • 3-4 spring parsley


  • Combine all ingredients with salt and chopped parsley except oysters in a deep heavy pan. Bring to boil, lower heat, cover and simmer for an hour.
  • Add oysters and their juice, when liquid begins to simmer around edges around pot, turn off heat – 4-5 minutes.
  • To serve, remove each oyster with slotted spoon into reserved shells or small bowls.
  • Spoon some of the sauce and vegetables into shells, sprinkle with diced tomato and chopped parsley. Garnish with lemon.

Fig & rose dessert

A rich, juicy dessert which oozes sensuality.


  • ¾ cup milk
  • 1 ½ cups sugar
  • 1 cup unsalted butter, room temperature
  • 3 cups whipped cream with rose petals
  • ½ tsp saffron
  • 2 eggs
  • 2 tsp baking powder
  • ¼ tsp pure vanilla extract
  • 6 fresh figs


  • Beat egg and sugar till it forms peaks.
  • Melt butter and add saffron. Stir in milk and whisk till it blends in.
  • Add flour, baking powder, and salt to egg mixture and mix briefly.
  • When all mixed well, add saffron butter and milk mixture.
  • Mix gently with the mixer or by hand until all liquid is incorporated.
  • Pour batter into the centre of a baking tray and bake at a preheated 350 degrees oven till baked.
  • Let the cake cool for at least 30 minutes and up to overnight.
  • Cut figs into quarters. Place in a bowl.
  • Cut cake into cubes. Top with rose petals.

So what are you all waiting for, take it to another level with your amour and crank up your love life with these succulent pleasures.


To know more about Aromatherapy and how it can be infused with food, connect with Dr. Kochhar on Facebook, Instagram & Twitter!


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