In jest, I call this section “To Serve Man”, after a reference to an old Twilight Zone episode… smile
Remember this: Those you take from are people, men and women, human beings. And so are you, for that matter, despite whatever else you would like to think, or have been told. You are not better than they are, just different. “Humans” are not to be viewed as cattle or to be ruled over by those who are vampires.
Please, if you have no ongoing need to drink blood, Sanguinarius requests that you refrain from doing so. It is a very risky, if not downright dangerous, thing to do, especially in these times. It’s not something you should do casually, or to impress or shock your friends or family, or to be different.
If you are underage, I ask that you get parental permission to view this page.
On Flavoring the Blood with Herbs and Spices
by Ingrid Blackmore
Not being an epicurean skilled in the art of seasoning the blood, I have but a handful of tricks for making more flavorful the experience of blood feasting. Thus far, I’ve found that my vampire adores the way my blood tastes after I’ve consumed pineapple, celery, peppermint, mint, honey, rose-water, all citrus fruits, apples, walnuts, yogurt, red wine, lots of water (you should drink lots of water anyway), etc. Remember, if you’re something of a health-food fanatic like I am, practice caution when using amino acids, protein shakes, herbs, etc. While such products can boost one’s health and general well-being, they can also make one’s blood taste odd. For instance, after reading about the benefits of taking shark cartilage capsules, I began to take them regularly, despite the fact that they taste and smell horrid. Well, the unpleasantness I associated with these pills before they entered my body, translated into unpleasant scents coming from the body, the blood in particular. Likewise, recreational drugs can alter the taste and texture of the blood; my advice: snub the drugs, you’re better off without them. Essentially, my blood is tastier when I’m in good health, drug-free, and practicing a “hunter/gatherer diet,” meaning lots of fresh fruit and vegetables, whole grains, and lean meats such as fish.
To avoid souring the blood, keep from ingesting medication, — especially penicillin, — garlic, onions, coffee, strong cheeses, curry, hot peppers, asparagus, too much red meat, anise, etc. Again, the donor must be in good health and must hold to a “clean” diet. If a donor lives on fast food, junk food, processed foods, etc., their blood will be foul. Consider this: grain-fed, free-range chickens taste much better than steroid-injected, caged chickens; now, apply that analogy to donors, — get the picture?
A Useful Tip
Feed your donor or source about a teaspoon of the herb rosemary every day for about a week. 😉 Also, try vervaine.
Ew! That’s not very tasty!
Q: “Just out of curiosity, what do prescription medications do?”
A: Depends on the medication, I would think. Sulfa drugs of any kind, or antibiotics tend to give a relatively foul taste. Corticosteroids are bad news (prednisone, etc.); they can play merry hell with your brain chemistry no matter how they’re ingested. Some antibiotics, antivirals and antifungals produce a VERY metallic taste (ick, yuck). In fairness, that’s based on tasting my own blood when on any or all of them, not someone else’s.
More Taste Tips
Ingrid says: As a donor, I often experiment with various foods, herbs and spices before donating. Thus far, my donee dances with pleasure when I gorge myself on nothing but pineapple and celery as she says such foods make my blood sweeter and purer. Peppermint/mint seem to be favorites, too. Regarding medication: penicillin will make even the greediest vampire retch and refuse your donation! To ensure a pleasant experience, we do not “dine” together unless we are both healthy and medication-free.
Sarah Dorrance recommends that your source eat fruits and vegetables and sweets, as they make certain bodily fluids blush! sweeter (as do lots of carbohydrates — vegetarian health food nuts taste delicious!), and would probably do lovely things to the blood, as well. On the other hand, speaking as a cook, she would have to say that she swears by basil and cinnamon when cooking with tomato sauce, and many times blood does have a tomato-y sort of taste.
She also mentions that secondhand garlic in blood is tolerable, if a little bitter, but in other bodily fluids it’s just plain horrid. The only thing worse that she can think of is Tabasco sauce.
From Lucifera: On the topic of the ‘flavors’ of blood… the one that I notice the most is the donor’s iron level.. the stronger the irony taste the higher.. therefore I can tell someone if they’re anemic.