There was not always agreement upon which foods were actually ‘aphrodisiacs’ or ‘anaphrodisiacs’ (decreasing potency). But the ancient list included anise, basil, carrot, gladiolus root, orchid bulbs, pistachio nuts, rocket (arugula), sage, sea fennel, turnips, skink flesh (a type of lizard) and river snails among the aphrodisiacs. Other foods deemed to have these aphrodisiac qualities [...]
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