Pachyrhizus

Jicama Jicama is the swollen storage root of Pachyrhizus erosus, a South American member of the bean family.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Jicama Jicama is the swollen storage root of Pachyrhizus erosus, a South American member of the bean family.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Root crops include: achira (Canna edulis), containing a starch with unusually large grains; ahipa (Pachyrhizus ahipa), a legume whose sweet roots remain crunchy even after cooking; arracacha (Arracacia xanthorrhiza, pictured), carrot-like roots that can be boiled as a table vegetable; maca

12: Seeds and germplasm 1996

The thick tuberous roots of a climbing species of bean (_Pachyrhizus angulatus_, or _Dolichos bulbosus_) are cultivated and eaten in some parts of the Polynesian islands.

The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. P. L. Simmonds

_Síncamas_ is the _Decandria -- Pachyrhizus angulatus_ (_vide_ p. 321), whereas

The Philippine Islands John Foreman

(_Decandria -- Pachyrhizus angulatus_), resembling a small turnip.

The Philippine Islands John Foreman

The genus name, Pachyrhizus is derived from the Greek and means "thick root."

The Full Feed from HuffingtonPost.com Brigitte Mars 2010

Jicama (Pachyrhizus erosus, P. tuberosus), pronounced HEE-ka-ma, is native to Central America, where it is also known as Yam Bean or Mexican Turnip.

The Full Feed from HuffingtonPost.com Brigitte Mars 2010

Issues Alert on Undeclared Sulfites in Dried Pachyrhizus, Product of China

The Veg Blog 2010