It’s hard to imagine a world without spice today. Fast global trade has allowed the import and export of all manner of delicious ingredients that help bring Indian, Chinese, Vietnamese, Malaysian, Sri Lankan (and so many more) cuisines to our dinner tables.
Now, new research shows the trading of spices for culinary use goes way back – some 2,000 years, to be precise.
In a paper published today in Science Advances, we and our colleagues detail our findings of what seems to be evidence of Southeast Asia’s oldest known curry. It’s also the oldest evidence of curry ever found outside India.
