Kitchen Chemistry (2)

Natural Indicators:

In the UK (and I guess Europe) we use Red Cabbage as a natural indicator. The cabbage is boiled up and a dark purple solution obtained.  This will then change colour when different acids or alkali’s (from around the home) are added.

Does anybody have any other good natural indicators that they have used from other parts of the world?

Replies below please! 🙄

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