Traces of a 2000-Year-Old Vietnamese Curry Found on Ancient Utensils

Ancient stone tools recently discovered in Vietnam suggest that people may have been cooking curries in South-East Asia for over 2000 years. Archaeologists uncovered sandstone grinding tools and traces of spices at the Oc Eo archaeological site in southern Vietnam.

Researchers at the Australian National University in Canberra, led by Hsiao-chun Hung, analyzed the remnants of spices found on the stone tools. The analysis revealed eight types of spices: turmeric, ginger, galangal, sand ginger, fingerroot, clove, nutmeg, and cinnamon. Interestingly, many of the grains showed signs of deformation, suggesting that they were damaged during the grinding process. These starch granules resemble those found in modern curry powder.

Hung states, “This finding strongly suggests that the ancient inhabitants of Oc Eo used turmeric, ginger, and other spices like cinnamon, clove, and nutmeg as essential ingredients in their culinary practices, likely in the preparation of curry.”

Trading routes between South-East Asia and south Asia were established over 3000 years ago, allowing the exchange of various spices. Nutmeg, clove, and other spices originated from Indonesia, while turmeric and cinnamon came from south Asia.

Stone grinding tools, along with other cultural elements such as Indian ornaments and religious monuments, first appeared in South-East Asia 2000 to 3000 years ago. Hung suggests that these tools, spices, and recipes were likely introduced to the region by migrants or travelers from south Asia. The spices discovered at Oc Eo were probably obtained through traders, although it is also possible that they were grown locally from seeds brought by traders.

These findings shed light on the dietary habits of ancient South-East Asian societies and provide insight into the cultural and trading connections between different regions over thousands of years, according to Hung.