I'm a little surprised at the initial confusion about the source of lead, or perhaps it's the way the article has been written. As someone who grew up in India, our school textbooks in the 90s had a list of common food adulterants, and turmeric adulteration with lead chromate was common knowledge to middle schoolers. I recall the curriculum included how to detect adulteration with simple at home tests. After turmeric…
Why would anyone adulterated red chillis with lead oxide instead of perfectly safe iron oxide, common food colorant?