Archeologists analyzed the remains of cooking pots that breed sites in North Europe from more than 6,000 years ago during the transition from hunting and gathering to agriculture. They found what I called fiderlets. These are mineralized bits of plant residue. And some of the fid* close their resemble modern day garlet mustard *. Such * has little nutritional value, but lend a sharp peperry bite to foods. Researchers had previously identified airomedic substances in really left-over food dating back around 5,000 years. Anything earlier than that though was tough to desearn. But these spidleles have now provided what the researchers say is the earliest known use of spice in cuisine. Bon Apetite.