INDIA: Examination of faunal traces on ancient pots is a useful tool for understanding the diets of people thousands of years ago. The technique has now been used to trace curries—those staples of Indian cuisine—back to the Indus civilization, some 4,400 years ago. Using pots from the small Indus site of Farmana and teeth from a nearby cemetery, the researchers found evidence of cooked turmeric and ginger, two essential ingredients of curries even today. —Samir S. Patel