Experiments at a chemical laboratory in Nagaland have yielded a new range of non-toxic colours made from indigenous plants, offering Holi revellers a safe alternative to chemical-laced pigments.
The “benign” powdered hues, made from edible items such as mustard leaves, coriander, spinach, beetroot, mulberry, turmeric, rose, hibiscus, carrot, and rhododendron, were developed by the Corrosion and Electrochemistry Research Group (CERG) of Nagaland University’s Department of Chemistry.
The eco-friendly colours can have several applications beyond the festival, and could potentially fuel small-scale industries in the geographically challenged State, the group’s researchers said.
