According to the lead researcher, expert Wang Weiwei, the remnants of a curry dish likely originated with migrants during the trading activities across the Indian Ocean, bringing it to Southeast Asia.
Australian researchers have discovered remnants of a curry dish dating back thousands of years at the Óc Eo archaeological site in An Giang province, Vietnam. This discovery sheds light on ancient trade routes.
The excavation site at Linh Son Pagoda, part of the Óc Eo historical site, located in Trung Son hamlet, Óc Eo town, Thoai Son district, An Giang province. (Photo credit: Công Mạo/TTXVN)
According to Xinhua News Agency, in a study published on July 22, scientists from the Australian National University (ANU) believe this is the oldest curry dish – approximately 2,000 years old, first known in Southeast Asia.
The research team stated that the analysis of samples obtained from stone grinding tools at the Óc Eo archaeological site shows that the dishes included various spices such as ginger, turmeric, cloves, nutmeg, and cinnamon.
Wang Weiwei, the lead researcher, noted that this discovery suggests the curry dish was likely brought to Southeast Asia by migrants during the trading activities across the Indian Ocean.
He analyzed: “With such a variety of spices sourced from different regions, it is clear that people undertook long-distance journeys for trade purposes.”
He also mentioned that global spice trade has historically contributed to connecting cultures and economies across Asia, Africa, and Europe, and the ancient Óc Eo trading port played a significant role as a cultural and commercial crossroads.
Previous excavations at Óc Eo have also uncovered goods from China, India, and the Mediterranean, indicating the major trading hub status of this ancient port.
In addition to the spice mixtures, ANU scientists discovered a significant number of seeds in well-preserved condition, “so intact that it is hard to believe they are 2,000 years old.”
Based on insights into the rich history of the area, scientists believe that further analysis will uncover more new spices and possibly unique plant-based spices.
