What's another name for jicama?

December 26, 2025 •

4 min read

Originally cultivated by the Aztecs in Mexico, jicama is a vine legume cherished for its crisp, edible root. Beyond its well-known name, you might be asking what's another name for jicama, as it is also referred to by several other common names depending on the region. Its delicious, crunchy texture and subtly sweet flavor make it a popular addition to a variety of dishes, from salads to stir-fries.

Quick Summary

Several other names exist for jicama, including Mexican turnip and yam bean, among others from different regions. This article details the most common alternative names, distinguishes them by origin, and provides insight into this versatile root vegetable's characteristics and uses.

Key Points

Mexican Turnip: One of the most common alternative names, reflecting jicama's Mexican origin and turnip-like shape.
Yam Bean: This name highlights that the root grows on a legume vine and is frequently used in Southeast Asia.
Mexican Potato: A descriptive nickname referencing jicama's appearance as a root vegetable, though its texture is crisp, not starchy.
Mexican Water Chestnut: Compares jicama's crunchy, juicy texture to a water chestnut, though it has a milder sweetness.
Regional Variations: Other names exist globally, including singkamas in the Philippines and bengkuang in Indonesia.
Botanical Name: Jicama's scientific name is Pachyrhizus erosus, which literally means 'thick root'.
Preparation: Regardless of the name, always peel the tough, brown outer skin before eating the crisp, white flesh inside.

The crunchy, juicy root vegetable known as jicama, or scientifically as Pachyrhizus erosus, has a variety of names depending on geography and the language spoken. While native to Mexico and Central America, its cultivation and popularity have spread worldwide, leading to a host of monikers. Understanding these different names can help you identify this ingredient in recipes or at international markets.

Popular Alternative Names for Jicama

Mexican Turnip

One of the most common alternative names is "Mexican turnip," reflecting both its origin and its shape, which can be similar to a turnip. This name is widely used in English-speaking countries. Although visually similar, it is not botanically related to the turnip.

Yam Bean

Another frequent designation is "yam bean," stemming from the fact that the edible root grows on a legume vine. This name is often used in Southeast Asia, where the plant is also widely cultivated.

Mexican Potato and Mexican Water Chestnut

Due to its crisp white flesh, some people refer to jicama as "Mexican potato" or "Mexican water chestnut". These names compare its texture and uses to more familiar ingredients, although its flavor is milder and sweeter. The term "Mexican potato" is particularly descriptive, as jicama is often treated like a potato, though it's typically eaten raw.

Regional and International Names

Across the globe, especially in places where the vegetable has been naturalized for centuries, jicama goes by many distinct names. For example, in the Philippines, it is called singkamas, while in Indonesia and Malaysia, it is known as bengkuang. In China, it may be referred to as saa got or dòu shǔ.

List of Jicama's Many Aliases

Mexican Turnip: Common in North America, referencing its origin and shape.
Yam Bean: Popular in many English-speaking regions and Southeast Asia, referencing its legume family.
Mexican Potato: Highlights its root vegetable appearance.
Mexican Water Chestnut: Describes its crunchy, watery texture.
Singkamas: The name used in the Philippines.
Bengkuang: Used in Indonesia and Malaysia.
- Saa got or dòu shǔ: Chinese terms for jicama.
Chinese Potato: Another name used in parts of Asia.

How the Different Names Relate to Characteristics


Name	Origin/Context	Key Feature Referenced	Taste/Texture Comparison
Jicama (xīcamatl)	From Nahuatl (Mexico)	The edible root itself.	Sweet, crunchy, and refreshing.
Mexican Turnip	English (North America)	Looks like a turnip.	Mildly sweet and nutty.
Yam Bean	English (International)	Belongs to the legume (bean) family.	Crisp, juicy, slightly sweet.
Mexican Potato	English (North America)	Similar use and preparation to potatoes.	Starchy white flesh, but with a crunchier, juicier texture.
Mexican Water Chestnut	English (North America)	Crisp, watery texture.	Less sweet than a water chestnut.
Singkamas	Filipino	Name derived from its Nahuatl origin.	Crunchy texture for fresh lumpia.
Bengkuang	Indonesian/Malay	Local name for the tuber.	Refreshing and used in salads.

Culinary Uses Across Cultures

The variety of names for jicama is matched by its culinary versatility, especially when considering regional dishes. In Mexico, jicama is often enjoyed raw, sliced into sticks and dusted with chili powder and lime juice. Its crisp texture and mild flavor make it a perfect complement to bold spices. In Southeast Asia, where it's known by names like singkamas and bengkuang, it's often stir-fried, added to salads like rojak, or used as a filling for fresh spring rolls. The mild sweetness holds up well to cooking, and the texture remains pleasantly firm. This flexibility allows it to be used as a simple snack or a complex ingredient in many different types of cuisines.

What to Look for When Buying Jicama

Regardless of what you call it, choosing a good jicama bulb is key. Look for one that is firm and heavy for its size, with smooth, unblemished skin. Avoid any with soft spots, wrinkles, or mold. The best jicama will have papery, golden-brown skin. Smaller bulbs tend to be sweeter and juicier, while very large ones can become more fibrous and starchy. Once home, store the whole, unpeeled jicama in a cool, dry, dark place for up to three weeks. After peeling and cutting, the flesh can be stored in an airtight container with a bit of water in the refrigerator for about a week, though its crispness will slowly diminish.

Conclusion

Ultimately, whether you refer to it as jicama, Mexican turnip, or yam bean, this crunchy root vegetable remains a delicious and versatile ingredient with a rich history. Knowing its different names can be a helpful tool for food lovers navigating grocery stores or international markets. Its mild, sweet flavor and high water content make it a refreshing addition to many dishes, both raw and lightly cooked. The next time you see this unassuming vegetable, you’ll be prepared to recognize it and appreciate its global reach and varied identity. For more detailed information on its nutritional benefits, you can refer to Healthline.

Frequently Asked Questions

Yes, 'Mexican turnip' is one of the most common alternative names for jicama. It refers to the same crunchy, edible root vegetable that originates from Mexico and has a shape similar to a turnip.

In Mexico, the vegetable is primarily known by its original Nahuatl name, jícama (pronounced HEE-kuh-muh). The specific variety most commonly found is often called jicama de agua.

Yes, jicama is also widely known as yam bean. This name refers to the fact that the edible root comes from a legume vine, which is a part of the bean family.

Jicama is sometimes called Mexican potato because it is a root vegetable with a starchy white interior, much like a potato. However, its texture is much crisper and more watery, and it's typically eaten raw rather than cooked.

In Southeast Asia, jicama is known by several regional names. In the Philippines, it is called singkamas; in Indonesia and Malaysia, it is referred to as bengkuang.

Jicama has many names because it has been cultivated and spread across different regions and cultures for centuries. As it became a staple in new areas, local languages and culinary traditions gave rise to different, descriptive monikers.

No, you should never eat the skin, leaves, or seeds of the jicama plant, as they contain a toxin called rotenone. Only the white, fleshy root is edible and should be peeled before consumption.