In today’s globalized world, we take the availability of spices for granted, enriching our cuisines with flavors from various cultures. Recent research, however, reveals that the trade of spices for culinary use has a history dating back some 2,000 years – a fascinating discovery shedding light on ancient Southeast Asia.
In a groundbreaking study published in Science Advances on July 21st, A team of researchers uncovered evidence of what appears to be Southeast Asia’s oldest known curry, marking it as the earliest evidence of curry outside of India. The remarkable discovery was made at the Oc Eo archaeological complex in southern Vietnam, where they stumbled upon eight unique spices, believed to have been used in curry preparation. The intriguing part is that some of these spices originated from distant sources and were likely transported over thousands of kilometers by sea.
THE FOCUS
The initial focus was on understanding the function of stone grinding tools known as “pesani,” which were likely used by the ancient Funan kingdom to powder spices. Through starch grain analysis – a technique that examines microscopic remains from grinding tools. They identified 12 tools that had processed spices like turmeric, ginger, fingerroot, sand ginger, galangal, clove, nutmeg, and cinnamon. This evidence indicates that the occupants of the site utilized these tools for food processing, enhancing the flavors of various spice plants.
To determine the age of the site, they obtained 29 separate dates from charcoal and wood samples. The results indicated that the Oc Eo complex was occupied between the 1st and 8th centuries CE.
OUTSIDE INDIA
Before this study, evidence of ancient curry at archaeological sites was scarce, with most findings coming from India. Our research now confirms that spices were indeed valuable commodities traded on the global network nearly 2,000 years ago. The spices discovered at Oc Eo were not naturally available in the region, underscoring that they were brought from afar, likely through the Indian or Pacific Ocean. This attests to the widespread appreciation and demand for curry spices beyond India.
SIMILARITY
Interestingly, the curry recipe used in present-day Vietnam remains remarkably similar to that of the ancient Oc Eo period. Key components like turmeric, cloves, cinnamon, and coconut milk have stood the test of time, highlighting the enduring appeal of this culinary delight.
Through continued dating of the site, the researcher hopes to unravel the timeline and mechanisms of how each spice or plant was globally traded, offering valuable insights into the culinary and cultural exchange of ancient times. The legacy of curry’s rich history reminds us of the profound impact spices have had on human civilization and our shared culinary heritage.
