It's hard to imagine a world without spice today.
Using a technique called starch grain analysis, we analyzed microscopic remains recovered from a range of grinding and pounding tools excavated from the Oc Eo site. Most of these tools were excavated by our team from 2017 to 2019, while some had been previously collected by the local museum.
Of the 40 tools we analyzed, 12 produced a range of spices, including turmeric, ginger, fingerroot, sand ginger, galangal, clove, nutmeg, and cinnamon. This means the occupants of the site had indeed used the tools for food processing, including to powder the rhizomes, seeds, and stems of spice plants to release flavor.
Our research is the first to confirm, in a very tangible way, that spices were valuable commodities exchanged on the global trading network nearly 2,000 years ago. So it's interesting to note that nearly 2,000 years ago, individuals living outside India had a strong desire to savor the flavors of curry – as evidenced by their diligent preparations.
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