Jicama is typically consumed raw and has a mild, marginally sweet, slightly nutty flavor. It's also known as yam bean, Mexican turnip, shankhalu (in Bengali), singkamas (in the Philippines), kuzu ...

or yam bean. Unlike daikon, jicama is not a Brassica. Instead, it's in the bean family (Fabaceae). There are three cultivated species of jicama (Pachyrhizus erosus), but jicama de agua (jicama of ...

Perhaps you're familiar with these two vegetables, or maybe you've never heard of daikon or jícama. Despite the similarities, they're quite different.