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Green crackers are cleaner, not clean: Here’s the science behind the sparkle

Green crackers release fewer toxic particles, but the chemistry behind the sparkle is not entirely clean. Here's how green crackers work, where they succeed, and what needs improvement.

green crackersGreen crackers 2025: Sale of Green Crackers at Old Delhi market in 2020. (EXPRESS PHOTO: Praveen Khanna)
6 min readMumbaiOct 21, 2025 10:33 AM IST First published on: Oct 19, 2025 at 03:52 PM IST

Written by Dr. Wazeem Nishad

Green crackers 2025: When scientists at the Council of Scientific and Industrial Research–National Environmental Engineering Research Institute (CSIR-NEERI) developed green crackers, it marked an important step towards cleaner celebrations. Born out of a necessity to combat the thick, hazardous smog that chokes major cities during festivals, their efforts aimed to reduce smoke, noise, and harmful emissions through improved formulations and safer chemistry.

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Seven years after their launch, it’s worth looking back to understand how far this innovation has come — and how green it truly is.

What makes a cracker ‘green’?

Traditional firecrackers rely on chemical mixtures of potassium nitrate, barium nitrate, aluminium powder, sulphur, and charcoal. These compounds produce brilliant colours and loud bangs but also emit fine particulate matter (PM₂.₅ and PM₁₀), sulphur dioxide (SO₂), and nitrogen oxides (NOₓ) — all major contributors to smog.

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