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Updated: May 9, 2025
Candlenut-bark gave a rich chocolate hue; scarlet was obtained from the mati-berries mixed with the leaves of the tou. Yellow came from the inner bark of the root of the morinda citrifolia. Hibiscus flowers or delicate ferns were dipped in these colors and impressed on the tapas in elegant designs. The garments were virtually indestructible.
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