The Origins of Curry in the Indus Civilization

An article by Andrew Lawler discus how at Washington State University archaeologist Arunima Kashyap and Steve Weber determined that curries in which the use of garlic, turmeric and ginger were frequent in the Indus Civilization. This was done by analyzing the finding from Farmana and Harappa, using starch grain analysis and other methods. The evidence about the consumption of mango, eggplant, wheat and barley was also found. These finds are apparently the earliest evidence for utilization of turmeric and ginger in the Indus civilization.

The Slate article is at http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how…

An original version of the research is at http://antiquity.ac.uk/projgall/kashyap326/

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