The science behind Holi: A celebration of colours

Have you ever thought that there might be some reason for you to celebrate? Let's get to know the science behind the Holi festival.

Holi is celebrated on Purnima on the month of Phalgun in different corners of India, which is February / March according to the Gregorian calendar. 'Holi' spring .This represents the beginning of your life. The sign of the festival is to throw colours at each other. Therefore, this colour is often referred to as a festival.

Mythologically, the Holi monster is associated with the legend of King Hiranyakashyap and his son Prahlad and sister Holika. Apart from mythology, the festival has great scientific significance. Holi is a science in itself. Let's explore the science behind the Holi festival.

Changing seasons and your health.

Holi is played in the spring season, which is between the end of winter and the arrival of summer. In the old or even now, people who do not regularly bathe in the winter often develop skin rashes that also cause serious infections. The unwanted particles accumulate on the human body. It needs to be repeatedly tried. The science of using natural colours like turmeric is to cleanse the body and remove unwanted masses from the skin.

On the other hand, in the spring, Holika Dahan is performed to burn all the dirt and dry leaves to open the way to new life.

When people walk around the bonfire (perform the Parikrama), heat destroys the bacteria in the body and purifies it. In some parts of the country, after burning Holika, people put ash on their forehead and also mix sandalwood along with the leaves and flowers of mango and eat as it brings good health.

This is the time, when people feel uncomfortable. It is very natural for the body to feel tardy due to the change in climate.

To counter this inactivity, people sing songs (phag, jogira, etc.) along with drums, manjiras and other traditional instruments. It helps revitalize the human body. Their physical movement while with colours also help to get rid of the tardiness.

Natural Sources of the Colours.

Traditionally, Holi colours were obtained from natural sources and are either powder or liquid splashes. In ancient times, when people started playing Holi, the colours they used were made of plants like Neem, Turmeric, Bilva, and Palash (etc.).

The pouring and throwing of coloured powder made from these natural sources has a healing effect on the human body.

It affects the body's ions, enhances its aesthetics and adds health to it.

Let's explore some of the shades and natural ingredients used...

Green Mehendi as its crust, dried leaves of Gulmohar tree, leaves of spring crops, herb, Rhododendron leaves and pine needles can be used to make green colour. You can even use spinach leaves.

Yellow Yellow can be made from Haldi (turmeric), bael fruit, acidity, or even gram flour.

Many flower varieties such as daffodils, marigolds, dandelions, sunflowers, chrysanthemums and dahlias are yellow.

The flowers of the Palash tree give you yellow and orange colour.

Orange Saffron, barberry or mixing lime with turmeric powder will give you a shade of orange.

Another option is to soak mehendi in water, which will give you an orange colour.

Red Dry hibiscus flowers, Rose, madder trees, crab apple bark and fragrant red sandalwood can be used for red colours.

Pomegranate seeds or radishes are a good source of red.

Red and violet Indian berries like blueberry, barberry and wild berry can be made into a paste.

Purple Beetroot, of course, is a strong natural colour. Both in powdered form and mixed with water can be used.

Blue Indigo, Indian berries, grape varieties, blue hibiscus and jacaranda flowers can be used in powder, paste or liquid form.

Brown The Katha which is also known as catechu, an extract of acacia trees,this is used in paan, is one of the source of brown colour.

Red maple plants are also a source of brown colour.

Another easily available ingredient is your daily dried tea leaves or coffee. Just add some warm water in it and get brown colour.

Black Certain species of grapes, and dried fruit of Gooseberry (amla) can be used to create a black colour.