Editing Curry (section)

=== Ancient spice trade in Asia ===

Austronesian merchants in South East Asia [[Spice trade|traded spices]] along marine trade routes between South Asia (primarily the ports on the south eastern coast of India and Sri Lanka) and East Asia as far back as 5000 BCE.<ref name="Manguin2016">{{cite book |last=Manguin |first=Pierre-Yves |title=Early Exchange between Africa and the Wider Indian Ocean World |publisher=Palgrave Macmillan |year=2016 |isbn=9783319338224 |editor-last=Campbell |editor-first=Gwyn |pages=51–76 |chapter=Austronesian Shipping in the Indian Ocean: From Outrigger Boats to Trading Ships |access-date=26 March 2023 |chapter-url=https://books.google.com/books?id=XsvDDQAAQBAJ&pg=PA50 |archive-url=https://web.archive.org/web/20230326195021/https://books.google.com/books?id=XsvDDQAAQBAJ&pg=PA50 |archive-date=26 March 2023 |url-status=live}}</ref><ref>{{cite journal |author-last=Solheim |author-first=Wilhelm G. |author-link=Wilhelm Solheim |date=1996 |title=The Nusantao and north-south dispersals |journal=Bulletin of the Indo-Pacific Prehistory Association |volume=15 |pages=101–109}}</ref> Archaeological evidence dating to 2600 BCE from [[Mohenjo-daro]] suggests the use of [[mortar and pestle]] to pound spices including [[mustard seed|mustard]], [[fennel]], [[cumin]], and [[tamarind]] pods with which they flavoured food.<ref>{{cite book |last=Iyer |first=Raghavan |author-link=Raghavan Iyer (chef) |year=2008 |title=660 Curries |location=New York |publisher=Workman Publishing |pages=2–3 |isbn=9780761137870}}</ref> [[Black pepper]] is native to the [[Indian subcontinent]] and Southeast Asia and has been known to [[Indian cuisine|Indian cooking]] since at least 2000 BCE.<ref name="Davidson 2014 Pepper">{{harvnb|Davidson|2014|at="Pepper", pp. 612–613}}</ref> The three basic ingredients of the spicy stew were [[ginger]], [[garlic]], and [[turmeric]]. Using starch grain analysis, archaeologists identified the residue of these spices in both skeletons and pottery shards from excavations in India, finding that [[turmeric]] and [[ginger]] were present.<ref>{{Cite web |url=https://www.smithsonianmag.com/smart-news/people-have-been-eating-curry-for-4500-years-8604270/ |title=People Have Been Eating Curry for 4,500 Years |website=[[Smithsonian (magazine)|Smithsonian Magazine]] |access-date=26 December 2020 |archive-date=17 May 2021 |archive-url=https://web.archive.org/web/20210517012343/https://www.smithsonianmag.com/smart-news/people-have-been-eating-curry-for-4500-years-8604270/ |url-status=live}}</ref><ref name="Lawler 2013">{{Cite web |last=Lawler |first=Andrew |title=Where Did Curry Come From? |date=29 January 2013 |website=Slate |url=https://slate.com/human-interest/2013/01/indus-civilization-food-how-scientists-are-figuring-out-what-curry-was-like-4500-years-ago.html |access-date=27 December 2020 |archive-date=15 November 2020 |archive-url=https://web.archive.org/web/20201115085836/https://slate.com/human-interest/2013/01/indus-civilization-food-how-scientists-are-figuring-out-what-curry-was-like-4500-years-ago.html |url-status=live}}</ref> Sauces in India before Columbus could contain black pepper or [[long pepper]] to provide a little heat, but not chili, so they were not [[Pungency|spicy hot]] by modern standards.<ref name="Twilley Graber 2019 transcript">{{cite web |last1=Twilley |first1=Nicola |last2=Graber |first2=Nicola |last3=Iyer |first3=Raghavan |author3-link=Raghavan Iyer (chef) |last4=Collingham |first4=Lizzie |author4-link=Lizzie Collingham |title=Transcript: The Curry Chronicles |url=https://gastropod.com/transcript-the-curry-chronicles/ |website=Gastropod |access-date=6 October 2024 |date=9 April 2019}}</ref>