The Yam bean is an ancient Mexican root vegetable the tubers of which are called Jícama - that means "something tasty" in the Native American language Nahuatl. The creeper forms large, round tubers with white, crunchy pulp which consistency is similar to radish and remains crunchy while cooking. The taste is rather sweet and reminiscent of apple and nashi. The roots can be used like the water chestnut that is popular in Asian cuisine but have to be peeled very thoroughly before consumption. The peel is inedible. Traditionally, the root tuber is also often cut into sticks and eaten as a snack with a little bit of lemon juice and chili powder. Although the yam bean is a legume, the pods and beans of the plant are poisonous and definitely not fit for consumption. Instead, they are ground and used as a biological insecticide.
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