Jicama / yam bean

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 CRITICAL] Jicama 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

廣東、廣西及東南亞

Availability in Australia

Common at Asian grocers

Pairs well with