The old saying goes: If you can’t stand the heat, get out of the kitchen.

But if you’re looking to turn up the heat, the kitchen could be just the place to be.

For hundreds of years, food aphrodisiacs – items that arouse or intensify sexual desire – have intrigued couples wanting to spice things up in the bedroom. There is research that points to small boosts in libido caused by foods and herbs.

But before you start cookin’ up some lovin’ this Valentine’s Day, you should know – there’s probably no magic meal that will leave you or your partner totally hot and bothered.

“If there were, in fact, any foods or supplements or whatever that were surefire aphrodisiacs, you and I and everybody in Lawrence would have that in their medicine cabinet or in the nightstand next to their bed,” says Dennis Dailey, a sex therapist and retired Kansas University professor. “So what you can say is that doesn’t exist.”

Still, the belief – or perhaps the hope – that aphrodisiacs could salvage some sensuality persists.

Richard Gwin/ Journal World Photo Aphrodisiac strawberries

Dailey says he frequently has clients ask whether aphrodisiacs could help stir up some passion. Oysters, strawberries and chocolate are among reputed pleasure boosters.

Dailey says some foods do raise levels of dopamine, a feel-good brain chemical associated with sexual activity.

“We know dopamine is very centrally associated with sexual arousal,” Dailey says. “The problem is you’d have to eat a ton. You’d have to eat more than would be pleasant to eat. At that point, you’re not interested in sex because you’re throwing up.”

Making scents

Some research suggests the smell of food – and not its taste or health effects – may play a larger role in sexual stimulation.

A study conducted by the Smell & Taste Treatment and Research Foundation in Chicago showed the combined smell of pumpkin pie and lavender increased penile blood flow the most among men. That was followed by the scent of doughnuts and black licorice combined, followed by pumpkin pie combined with doughnuts.

Among women, vaginal blood flow increased the most when they smelled Good & Plenty candy coupled with cucumber. Second place went to the smell of Good & Plenty with banana nut bread.

Worldly options

While some foods traditionally thought of as aphrodisiacs may not make you boil over with passion, there may be herbs that lead to a moderate increase in sexual desire and performance.

Chris Kilham, a self-described “medicine hunter,” has traveled the world seeking herbal remedies. Kilham, a lecturer at the University of Massachusetts at Amherst, wrote “Hot Plants” in 2004, focusing on the aphrodisiacs he’s found.

Those include tongkat ali, a root found in southeast Asia that boosts male testosterone and aids in erectile dysfunction; maca, a root from Peru that Kilham says boosts libido; and yohimbe, made from the bark of an African tree, that increases circulation in the vessels of the penis.

Many of the items he wrote about in his book are marketed at American health-food stores.

As for the foods Americans traditionally think of as aphrodisiacs, Kilham says oysters do contain high levels of zinc, which is used by the reproductive system. And chocolate increases levels of dopamine and serotonin, both chemicals involved with falling in love.

Strawberries, on the other hand …

“There is absolutely no evidence strawberries are an aphrodisiac,” Kilham says. “But if you’re being fed strawberries sitting on silk sheets, and you’re being fed them by a beautiful naked woman, then maybe even golf balls would be sexually attractive to you.”

Power of thought

Dailey, the sex therapist, says he generally sees red flags when a client asks about making sexy souffles or other tantalizing treats. Usually, he says, it’s a sign a couple is trying to regain passion naturally lost over time – or a sign they lack emotional intimacy.

As for those who do claim foods can spice up the bedroom, Dailey says it might all be in their head.

“Human beings are perfectly capable of talking themselves into almost anything,” he says. “If you’ve been told 100 times that eating oysters will turn you on, I suspect gobbling down a few oysters might have a small placebo effect. Some people throw up at the very thought.”

Want to test whether reputed aphrodisiacs actually work? Here are some recipes to help you do it:

Oyster bisque

12-ounce container fresh oysters, chopped

3 cups milk

1 bay leaf

1 teaspoon garlic salt

2 teaspoons Worcestershire sauce

Parsley flakes or dash paprika

Dash nutmeg

2 tablespoons butter

1/4 cup instant mashed potato granules

1 egg, separated

1 10 1/2-ounce can condensed tomato soup

Precook oysters, drain and chop. Set oysters aside. Scald milk, seasoning and butter. Stir in instant mashed potato granules. Add small amount of milk mixture to slightly beaten egg yolk, then combine with rest of milk mixture. Stir in condensed tomato soup and blend well. Add chopped oysters and return to low heat. Meanwhile, beat egg white until stiff. Fold beaten egg white into soup. Garnish with parsley flakes or paprika and serve immediately.

Source: www.oregonoyster.com

Strawberry tiramisu

2 packages (8 ounces each) Neufchatel cheese, softened

3/4 cup powdered sugar

1 container (8 ounces) frozen light whipped topping, defrosted

1 cup strong coffee, at room temperature

3 tablespoons coffee-flavored liqueur (optional)

1 1/2 pint baskets California strawberries (18 ounces total), stemmed and sliced

24 ladyfingers split in half

2 teaspoons unsweetened cocoa powder

In large mixer bowl, beat Neufchatel cheese and powdered sugar until well-blended. Gradually fold in whipped topping to blend. In small bowl, combine coffee and liqueur, if desired. Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish. Spoon 1/3-cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about one cup) and spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.

Source: www.calstrawberry.com

Chocolate mousse

5 eggs, separated

3/4 cup granulated sugar, plus 1 tablespoon

3 tablespoons orange liqueur

8 ounces good-quality semisweet chocolate

3 tablespoons strong coffee or espresso

8 ounces unsalted butter, softened

Pinch of salt

3 tablespoons granulated sugar

Optional: 1/4 cup grated or finely chopped candied orange peel (loosely packed) or a dash or two of orange water or rose water

When ready to serve: 2 cups whipped cream

In a glass or stainless steel mixing bowl (should be large enough to complete the entire recipe in), beat the egg yolks and the larger (first) portion of the sugar together until mixture is thick and pale yellow. Beat in the orange liqueur. Set the bowl over a pan of warm (not-quite-simmering) water and continue to beat for 3-4 minutes until the mixture foams a bit and is quite warm. Remove the bowl and place over cold water, beating until the mixture is cool. It will also thicken. Melt the chocolate and coffee in the small pan over the hot water, or very carefully in a glass bowl in the microwave. Remove from heat, add the butter in bits, and beat or whisk until smooth and creamy. Carefully mix the chocolate mixture into the egg yolk mixture. Add the optional orange peel at this time. Mix until very smooth. Using clean beaters and the extra clean bowl, whip the egg whites with the pinch of salt until soft peaks form. Sprinkle in the additional 3 tablespoons sugar and beat until stiff (but not dry) peaks form. This will look meringue-like. Carefully fold in one-third of the egg whites into the chocolate mixture to lighten it a bit. Then fold in the rest of the egg whites, again carefully, incorporating well. Pour into a pretty serving dish, dessert cups, or petits pots (pots de creme) and chill at least 2 hours. Serve with the whipped cream.

Source: www.chocoholic.com

Cucumber salad

3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise and thinly sliced

2 tablespoons kosher salt

1/4 cup plus 2 tablespoons sour cream

3 tablespoons chopped fresh dill

1 tablespoon white distilled vinegar

Pinch cayenne pepper

Freshly ground black pepper

In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes. Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper, to taste. Serve immediately, or cover and refrigerate for up to 24 hours.

Source: www.foodnetwork.com