stamps with aroma
For all its convenience and speed, emails cannot transmit
fragrances. At least not yet. So it stands to reason that postal departments
cash in on this advantage of snail mail, by issuing stamps with aroma. Back in
the day, romantic missives would be enhanced by scented paper and pressed
flowers.
No wonder Bhutan, the first country to issue scented stamps 44 years ago, chose rose perfumed ones. India's first such offering was four varieties of jasmine, followed by sandalwood, both of which were apt. Switzerland's chocolate stamp was a no-brainer but it sadly did not offer a taste component. Neither did China's sweet-and-sour pork stamp. As Brazil already debuted a coffee scented stamp in 2001, India's version of the roasted bean stamp — launched last weekend — should have offered this technological advancement.
Maybe future tea or masala stamps can feature a tasty
incentive.
Austria has brought out stamps with porcelain, embroidered
flowers and crystal studs. China, Thailand, Australia and even Luxembourg have
issued silk stamps, and many have also gone in for 3D ones depicting everything
from revolving trophies to storm systems.
Using thermochrome ink — so that images change colour
when rubbed — is another philately staple. India's postal department should
consider putting a more distinctive stamp on its offerings.
source : ET