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1 .This is Scientific American 60-Second Science. I'm Cynthia Graber. This'll just take a minute.
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2 .Spicy, tangy, sharp, complex spices add vibrancy to modern meals.
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3 .Prehistoric cuisine, however, was thought of as, well, bland, based on scientists’ focusing on the energy value of our ancestors' food:
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4 .you catch the caribou, you cook the caribou, you eat the caribou.
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5 .But bland is now a bygone view.
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6 .Because researchers have found evidence in prehistoric pots that add spice, literally, to that ancient world.
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7 .The study is in the journal PLoS ONE.
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8 .Archaeologists analyzed the remains of cooking pots at three sites in Northern Europe from more than 6000 years ago, during the transition from hunting and gathering to agriculture.
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9 .They found what are called phytoliths.
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10 .These are mineralized bits of plant residue.
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11 .And some of the phytoliths closely resemble modern-day garlic mustard seeds.
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12 .Such seeds have little nutritional value, but lend a sharp peppery bite to foods.
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13 .Researchers had previously identified aromatic substances in really leftover food, dating back around 5,000 years.
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14 .Anything earlier than that, though, was tough to discern.
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15 .But these phytoliths have now provided what the researchers say is the earliest known use of spice in cuisine.
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16 .Bon appetite!
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17 .Thanks for the minute, for Scientific American 60-Second Science. I'm Cynthia Graber.
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