In the name of organic potatoes, is the shopkeeper charging you ‘expensive lime’? Make correct identification in these 5 ways

It is a big challenge for the new generation of consumers to understand the difference between organically and chemically grown potatoes. When buying a potato, its external appearance, color and even smell can help us tell whether it has been grown naturally or whether chemical pesticides and fertilizers have been used in it.

Organic potatoes are often irregular in shape and may have some soil stains or small insect bite marks on their skin. These marks indicate that the crop grew in a natural environment and was not heavily protected by pesticides. Chemical potatoes usually appear very clean, uniform size.

The skin of organic potatoes is often slightly thicker and rougher, which is the result of direct contact with soil and natural elements. At the same time, the peel of chemically grown potatoes often feels smooth and thin. Both types of potatoes should be firm to the touch, but organic potatoes have a more natural firmness.

Raw organic potatoes have a strong, earthy natural smell, which is a sign of them growing in nutrient-rich soil. In chemical potatoes this smell is either very less or not there at all. After cooking, organic potatoes have a deeper flavor and are naturally sweeter, while chemical potatoes may taste bland.

Chemical Potatoes are often treated with chemicals to prevent them from sprouting, thereby prolonging their shelf life. In contrast, organic potatoes can sprout faster, especially if they are stored in a warm or moist place. Early germination after purchase may be a natural sign of organicity.

There is also a household knowledge that chemical potatoes may have higher water content, making them more sticky after cooking. The amount of starch in organic potatoes is balanced, due to which it becomes better, crumbly and less watery after cooking. This method can be tried only after cooking.