To bake grain-free cookies made of coconut flour and ground almonds, you can place the following nuts and seeds in a blender before adding the liquid.
First, put two tablespoons of golden flax seeds in a blender. On top of that layer add two tablespoons of chia seeds (black or white). On top of that layer place a tablespoon of sesame seeds. On top of that layer put 2 tablespoons of pumpkin seeds and two tablespoons of sunflower seeds. And the top layer over that consists of a cup of almonds. Add your favorite spices such as powdered ginger, cinnamon, and cloves.
Now you add the liquid, which can be one to two cups of organic, unfiltered apple juice or apple cider. You can also use one cup of apple sauce and one cup of cider instead or you can use a different sweetener such as a pinch of stevia and one to two cups of any liquid such as almond milk.
Next, you add four eggs. If there’s not enough liquid in the blender to blend all the nuts and seeds into a paste, add more liquid. You want a paste-like consistency that you will be forming into a cookie.
When all the seeds are ground in the juice or other liquid, add two to four tablespoons of coconut flour. If there’s too much liquid, add more coconut flour. Mix by hand until the coconut flour absorbs the liquid and you can form a ball in your palms.
Now pat the ball of pasty dough into a cookie shape. Place on a cookie sheet that has been oiled with some olive oil. You also could use coconut oil or sesame seed oil on the cookie sheet. Bake in your oven at 350 degrees F. for 30 to 40 minutes or when light brown on the bottom and firm, not mushy on the top.
There are actually nine variations of basic ‘aphrodisiac’ Indian spices used in most Indian cooking, but five basic spices are used most often. The nine different textures of spices include: Red chili powder, Turmeric, Garam masala, Cumin powder, Cumin seeds, Black mustard seeds, Coriander seeds, Asafoetida, and Coriander powder.
What you’ll find easily in local grocery stores are five basic spices frequently used in Indian cooking. These five basic spices are: chili, coriander, cumin, black pepper, and turmeric. South and North Indian cooking use similar spices in different ways.
How to Use Indian Spices in Your Foods
The Kama Sutra and various Indian literature describe freshly squeezed fennel juice whisked with milk as an aphrodisiac. Mix this with honey and clarified butter (ghee) or sesame seed oil and drink as an aphrodisiac. You can buy ghee in an Indian ethnic grocery, order it online, or make it yourself. Or use sesame seed oil instead of ghee.
After you’ve sipped the fennel juice blended with milk and honey, try a pinch of powdered cloves and a pinch of cinammon in any herbal tea (or chai). Decaf teas or herbal teas without caffeine are recommended if you don’t want to stay wide awake all night.
Men may dab a bit of clove oil on a piece of cloth for fragrance. Or use a mixture of pepper black essential oil mixed with a drop of clove oil put on a sachet. Cinnamon in India is counted as an aphrodisiac herb along with cloves. The next spice you want to add in tiny amounts is a pinch of nutmeg. Put the nutmeg, cinnamon, and cloves–only a tiny pinch–in herbal teas or directly on food.
For thousands of years combinations of cloves, nutmeg, and cinnamon have been used to combat bad breath in India. In Southern India, nutmeg is considered an aphrodisiac. In Northern India, you’ll find nutmeg added to saffron ice cream.
Don’t eat more than a pinch of nutmeg as it creates hallucinations or worse. It’s a baking spice that’s also a narcotic. It’s the scent of nutmeg that’s important, not eating it. So it’s okay to put into a sachet or cloth to create a fragrance in your room.
Chili, coriander, cumin, black pepper, and turmeric
The five basic aphrodisiac spices of Kama Sutra, used in most Indian foods for savory dishes are chili powder, coriander, cumin, black pepper, and turmeric. Add these five spices to your foods while cooking or put in a salt shaker and use as you’d use pepper or salt, directly on the food. Or sprinkle into a cup of herbal tea.
Coriander is an aphrodisiac in Kama Sutra and is used in Indian cooking in general to impart a flavor of ginger and citrus. Coriander seeds come from the cilantro plant. In India, the whole coriander seeds are used to pickle vegetables. The seeds are ground and mixed with other spices, including cumin, to make a hot spice called Garam Masala. When ground, coriander tastes like a mixture of sage with lemon.
Cumin is put into most Indian cooked foods. When you mix cumin with black pepper, it’s considered a Kama Sutra aphrodisiac, and also is used in general Indian cooking as part of the five main spices. Cumin usually is blended with other spices to make curry powder.
Garam Masala means “a mixture of hot spices.” It’s a Kama Sutra aphrodisiac also used in making Indian foods spicy-hot when blended with cardamom, cinammon, cloves, black pepper, and chili powder. Put it in a salt shaker instead of salt. Sprinkle Garam Masala on your food as you would use salt or pepper to season the food. South Indian cooking emphasizes cardamon, cloves, cinammon, and black pepper all mixed together.
Turmeric as a ground spice is used in almost all Indian cooking and is an ingredient in curry powder you see in stores in other countries. The roots are dried after steaming and ground into a yellow powder. In Sri Lanka, sometimes turmeric is used to disinfect the skin, hospital floors, or to act as an anti-microbial in food. It’s a spice in the ginger family put into the curry powder you buy in most supermarkets here.
Black Pepper is mixed with other spices to enhance the other spices. When black pepper is added to turmeric, the turmeric is absorbed better by your body.
Black Mustard Seeds are used to amplify spices and make them taste hotter. They’re used in some curries that divide spicy from very spicy when combined with chili powder.
Whole, fresh spices fresh from the garden are fried in hot sesame seed oil, and then added to cooked foods to amplify the taste of spice when mixed with a bland food such as basmati rice or mashed legumes (lentils or chickpeas/garbanzos). Ground spices in their powdered form are added to food as seasoning in the same way as you’d add salt or ground pepper.
Don’t eat more than a tablespoon of turmeric as it creates too much liver bile if you take more than a tablespoon. Use a teaspoon or less, perhaps a half or quarter teaspoon per quart of food. Keep turmeric to a pinch at a meal. It also can color your hair, skin, and the whites of your eyes if you eat too much. Less is more. So go easy on turmeric. An ingredient in turmeric, cucurmin is being researched by scientists for preventing and reversing Alzheimer’s symptoms.
These five spices: turmeric, cumin, coriander, black pepper, and chili powder are said to be the most aphrodisiac spices of the Kama Sutra. They’re used as staples in most Indian cooking in current times. A pinch of any of these spices is enough. Too much can be toxic. You can add the spices to a stew pot or any type of savory casserole such as legumes, rice, and vegetables or a fish stew of seafood, sea vegetables, tomatoes, potatoes, celery, onions, and carrots.
Whether they’re aphrodisiac or simply Garam Masala (meaning hot spices) the five basic spices of Indian cooking originally were meant to preserve food longer in climates without refrigeration in historic times. Do they really work as aphrodisiacs? Kama Sutra implies they do. If you like chicken tikka masala, try this recipe site. Chicken Tikka Masala Recipe – Allrecipes.com for some spicy and colorful chunks of chicken over steamed rice. Use black or brown rice instead of starchy filler white rice that soons turns to sugar in your bloodstream. Chicken Tikka Masala is a recipe for cooked chunks of chicken, such as diced boneless breasts of chicken marinated in yogurt and spices and then served in a tomato cream sauce.
It’s supposed to all be in your head whether any food ingredients from raw oysters to cabbage are actually aphrodisiacs. Actually what may happen is that the texture, mood, and scent of the food remind you of specific past experiences, dreams, or tactile experiences. Think of what cabbage smells like as it cooks or of what raw oysters in their gelatinous liquids taste and feel like when swallowed.
What the five spices actually do is make you feel warmer when you eat hot spices. By mixing chilli powder with black pepper, your mouth will feel warmer and you’ll sweat if you eat hot spices in a warm climate.
Those five basic spices used in Indian cooking are anti-microbial to a degree, especially turmeric. When mixed with honey, another anti-bacterial spices or herbs, they even have been used as dressings for small wounds in historic times. For Indian recipes, see the Spice India Online recipe site or the Cusine.com Indian spices, herbs, and ingredients guide.
How should you stock your pantry for cooking Indian lacto-vegetarian foods? Turmeric should be used in only small amounts unless you’re washing a floor to disinfect it with turmeric and water as has been done in some Sri Lankan hospitals in the past. One fact’s certain. When you mix black pepper with turmeric, the turmeric will be better absorbed into your body. One spice enhances the other and makes that spice more likely to be absorbed. Watch the two videos below on cooking with basic spices and legumes used in Indian foods.