Chinese Potato in kaaikani fresh form would feature small, round tubers of Chinese potatoes with a rough, brown skin. The potatoes would be coated or mixed with finely chopped kaaikani chilies, creating a visually appealing contrast with bright red specks against the natural brown color of the tubers.The texture would be firm and slightly crunchy, typical of fresh Chinese potatoes. The addition of kaaikani chilies would provide a subtle crunch and a hint of spice to the overall texture, enhancing the mouthfeel.This blend would emit an earthy and slightly spicy aroma, combining the natural scent of Chinese potatoes with the fresh and fruity fragrance of kaaikani chilies. It would offer an inviting aroma, promising a flavorful and aromatic culinary experience.