Day 25: Healthy for the body and libido – Cumin

With Valentine’s Day approaching I thought it was appropriate to kick of the month of February with a food known as a natural aphrodisiac – Cumin.

Dictionary.com defines an aphrodisiac as “an aphrodisiac food, drug, potion, or other agent that arouses sexual desire.” Aphrodisiacs are named after, Aphrodite, Greek goddess of love, fruitfulness, and beauty.  Now, I’ve heard of a lot of foods that are known to be aphrodisiacs, including oysters, chocolate and strawberries, but I’ve never heard that cumin can ignite the desire.

Apparently during the Middle Ages in Europe, cumin was believed to keep lovers from being unfaithful. Soldiers were sent off to war with cumin bread baked by their wives. In the Middle East, a paste of cumin, black pepper and honey is considered to be an aphrodisiac.

I don’t know about that, but I do know that I add cumin to all of my Mexican recipes, including tacos, chili and enchiladas, and it provides a great smoky flavor. I used to use those packets of pre-mixed spices until I realized that many brands had MSG! For years I just thought that those packets contained a perfect combination of spices, but I was shocked when I read the label and found MSG, maltodextrin and preservatives. So, I began to mix my own spices and I use chili, garlic and onion powder, cumin, salt and pepper in my chili.

Yesterday I was not planning to make chili until I went to this great little bakery in Fort Mill that my co-worker recommended, Breadsmith, and saw these delicious bread bowls calling my name. Listen, I should not be allowed in a bakery….ever. I have a weakness for bread. I came out of there with a tummy full of samples and $30.00 worth of bread. They had the most delicious pretzel bread and an out-of-this-world blueberry pie bread! Oh my!

So, I bought four bread bowls and made chili en croute last night, which is actually an Eat Clean recipe that came from Oxygen magazine. I just made my usual chili recipe, which I’ve shared with you in a previous post, and then served it in the bread bowl. To make the bread bowl, simply carve the bread like a pumpkin, carving off the top. Then scoop out a good bit of the bread inside to make way for the chili. Crust the breads up a bit by placing in an oven at 350 for 10 minutes.

The kids were so excited to have their meal in an edible bowl!

Do you have a recipe in which you use cumin? Please share!

6 thoughts on “Day 25: Healthy for the body and libido – Cumin

  1. I use cumin also for any mexican cooking I do. I rarely if ever use the packets of seasoning, I like to sprinkle cumin in with garlic, onions, green peppers and chicken breast sliced for fajitas.

  2. Stacy, I am an AVID Breadsmith fan. We buy our loaf of bread there every week- yum. Love the idea of using more cumin and less packaged seasonings. Thanks!

    • Yeah, I cannot believe I have lived in Fort Mill for three years and never been there! It is definitely now on my regular list of places I go. The lady there was so nice too!

  3. I love cumin and use it reguarly in all my mexican cooking. Considering I cook south of the border style three out of seven days I use it a lot. Here is a favorite recipe of mine

    Salsa Verde Chicken Enchladas
    (healthy version 2.0)
    2 rotisserie chickens
    2 jar(s) (16- to 17.6-ounce) mild salsa verde
    6 green onions, thinly sliced
    1tsp dried cumin
    1/4 cup(s) fresh lime juice
    1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
    16 (6-inch) corn tortillas
    1 container(s) (8-ounce) reduced-fat sour cream
    1/2 cup(s) reduced-sodium chicken broth
    1 package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend

    ——————————————————————————–

    Directions

    1.Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
    2.Preheat oven to 350 degrees F. Grease two 13″ by 9″ glass or ceramic baking dishes; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, cumin and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
    3.With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
    4.Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezin

  4. Yes. Cumin does increase libido. Indian ayurvedic medicine recommends cumin as a libido enhancer. Ive tried it and it works. Its a superb aphrodisiac. Mix a pinch of cumin powder in a glass of buttermilk and have twice a day.

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