>My contribution to this was introducing potassium permanganate as an extra layer to fight fungus. It is still known as "achaar powder" in the village.
Did people end up eating potassium permanganate? I think that would be pretty toxic.
Did people end up eating potassium permanganate? I think that would be pretty toxic.
I am more worried about people keeping insecticides in husked and unhusked rice. Trace amounts of insecticides is very common in grains here. I hope this improves soon since epigenetic changes due to insecticides are very significant.
Update: I looked at wiki after one more comment pointed out toxic nature of kmno4. It wasn’t purple in colour but white. I am definitely recalling the name wrong.
Sounds like it's a white powder, which fits your description. Also, I grew up in India, and am pretty sure that at school, I read about this being introduced to complement traditional preservatives.
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It is definitely toxic and dangerous. Yet, we used a very light solution of it (I'm thinking <0.1%, a very light shade of purple) to cause vomit reflex.