“…To give a taste of the luxurious proliferation of potential raw materials used to create carbon dots we append here an incomplete list, it includes: soot (Allam and Sarkar 2011; Liu et al 2007; Vinci and Colón 2012; Baker and Colón 2009), carbon nanotubes (Bottini et al 2006; Zhou et al 2007), carbon fibers (Vinci et al 2015), graphene sheets (Pan et al 2010), activated carbon (Qiao et al 2010; Li et al 2011b; Dong et al 2010), graphite (Sun et al 2006; Hu et al 2009; Cao et al 2007; Zhao et al 2008; Lu et al 2009; Zheng et al 2009, 2011; Wang et al 2011) various small organic molecules (Zheng et al 2015) such as acetic acid (Fang et al 2011), amino acids (Wei et al 2014), citric acid or glucose (Dong et al 2012a, b), sucrose (Zhang et al 2010), carbohydrates (Liu et al 2011a, b; Peng and Travas-Sejdic 2009), C 60 molecules (Lu et al 2011), and nanodiamonds (Yu et al 2005a, b; Chang et al 2008; Wolfbeis 2015). Research on these eco-friendly nanoparticles blossomed from 2014 onwards, extending the syntheses to a further wide range of natural raw-stuffs and ecologically friendly syntheses including: wool (Wang et al 2016a), flour (Zhang et al 2015), bagasse (Du et al 2014), radishes (Liu et al 2017a), orange juice (Sahu et al 2012), peaches (Atchudan et al 2016), coffee grounds (Hsu et al 2012), garlic (Sun et al 2016), coriander (Sachdev and Gopinath 2015), papaya (Wang et al 2016a, b, c, d), carrots (Liu et al 2017b), potatoes (Shen et al 2017), waste frying oil (Hu et al 2014), waste biomass (Suryawanshi et al 2014) and pigeon feathers, eggs and manure (Ye et al 2017); the list becomes longer almost every day. The number of protocols reported for preparation of carbon dots is almost equally long, see below.…”