Earliest curry in Southeast Asia and the global spice trade 2000 years ago

• Published in: Science advances Vol. 9; no. 29; p. eadh5517
• Main Authors: Wang, Weiwei, Nguyen, Khanh Trung Kien, Zhao, Chunguang, Hung, Hsiao-Chun
• Format: Journal Article
• Language: English
• Published: United States American Association for the Advancement of Science 21.07.2023
• Subjects: Anthropology; Asia, Southeastern; Asia, Southern; Curcuma; Indian Ocean; Plant Sciences; SciAdv r-articles; Social and Interdisciplinary Sciences; Spices; Asia, Southeastern; Indian Ocean; Asia, Southern
• ISSN: 2375-2548; 2375-2548
• DOI: 10.1126/sciadv.adh5517

The global spice trade has played an essential role in world history. However, because of poor preservation conditions, archaeobotanical remains of spices have been limited in archaeological contexts until now. This study reports evidence for spice processing from the archaeological site of Oc Eo in southern Vietnam, an entrepôt of the state of Funan that was occupied during the early centuries CE. Analysis of plant microremains recovered from the surfaces of Oc Eo grinding stone tools thought to be of South Asian origin has identified culinary spices that include turmeric, ginger, fingerroot, sand ginger, galangal, clove, nutmeg, and cinnamon. These spices are indispensable ingredients used in the making of curry in South Asia today. We suggest that South Asian migrants or visitors introduced this culinary tradition into Southeast Asia during the period of early trade contact via the Indian Ocean, commencing about 2000 years ago.