Ancient grinding slab proves SE Asians used curry spices 2000 years ago
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The flavors of curry may have been tantalizing the palates of Southeast Asians for as long as 2,000 years, according to a recent study published in Science Advances on July 21.
The findings shed light on the region's significant role in the early global spice trade, where spices from South Asia and Indonesia played a pivotal role in ancient culinary practices.
Ancient curry origins
South Asia has been renowned as a spice-rich region for millennia, generously sharing its aromatic treasures with civilizations across Asia and Europe.
Likewise, Southeast Asia was a key supplier of spices, particularly nutmeg, and clove from Indonesia, and was believed to have served as a vital hub for maritime spice trading during the Funan era (~65-580 AD), bridging the gap between South Asia and China.
The excavation at Óc Eo, an archaeological site in southern Vietnam, brought to light grinding slabs, mortars, and pestles resembling early South Asian stone tools traditionally used for curry preparation.
In a meticulous analysis, Weiwei Wang and her team examined 717 starch grains, pollens, and phytoliths (silica particles from plant tissues) found on the surfaces of 12 of these ancient tools.
Their findings uncovered remnants of rice along with a variety of spices, including turmeric, ginger, fingerroot, sand ginger, galangal, clove, nutmeg, and cinnamon.
These spices are widely known for their distinctive flavors and health benefits, and their presence in these ancient tools offers a glimpse into the culinary practices of the past.
The study marks one of the earliest pieces of evidence supporting the use of these spices in Southeast Asian cuisine during the Funan era.
It also opens up a fascinating window into the culinary traditions of ancient Southeast Asia, offering tangible evidence that curry-making, using the same spices we enjoy today, has been a part of this region's culinary repertoire for thousands of years.
"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," wrote the authors in a press release.
The findings hold significant implications for our understanding of Southeast Asia's historical connections with the global spice trade and its contribution to the development of ancient cuisines.
As modern-day chefs continue to embrace the rich tapestry of flavors inspired by the past, these discoveries add yet another layer of depth to the story of the curry's timeless appeal.
The complete study was published in Science Advances on July 21.
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