ArticleScience advances2023
Earliest curry in Southeast Asia and the global spice trade 2000 years ago.
Article in Science advances, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 15 citations in OpenAlex.
- Concise ethnobotanical review and botanical pharmacognosy of turmeric rhizome (Pharmaceutical biology · 2026Review
- Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Development of a New FT-Raman Method for the Investigation of Cinnamon Authenticity.Foods (Basel, Switzerland) · 2026Article
- Advanced Pharmaceutical Nanotechnologies Applied for Chinese Herbal Medicines.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Review
- High rate of safety and fraud issues in commercially available cinnamon.NPJ science of food · 2025Article
- Culinary and medicinal wonders of the wild: An ethnobotanical review of native herbs and spices in Thailand.Heliyon · 2025Review
- Facilitating spice recognition and classification: An image dataset of Indian spices.Data in brief · 2024Article
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Authors and funding
4 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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