街市THE WET MARKET
Jicama / yam bean
沙葛
clears heat生津解暑夏日湯水清甜多汁
The crisp tuberous root of the yam bean vine, papery tan skin over juicy white flesh. Peeled and chunked for the pot, it gives summer soups a clear, watery sweetness; only the root is eaten, the plant's seeds and vines are toxic and never used.
TCM properties
Nature · cooling Flavour · sweet Meridians · stomach
Traditional food therapy
In Cantonese food therapy jicama is used to clear heat, generate fluids and relieve summer heat, lending its juicy sweetness to hot-weather pots.
Cautions: read first
- Safety criticalJicama seeds, stems and leaves contain rotenone and are toxic. Only the tuber may be eaten
- Keep it moderate if you run cold and deficient
Preparation
Peel and cut into pieces.
Origin
Guangdong, Guangxi and Southeast Asia
Availability in Australia
Easy to find