It has been found at archaeological sites in Peru dating to 3000 BC. In the 17th century, the jicama was introduced to Asia by the Spanish. Spread to Asia Spaniards spread the cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl), from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak. In the Philippines, it is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt or with bagoong (shrimp paste). It is also used as an extender for the Filipino versions of siomai and meatballs. In Malay, it is known as ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java, and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang." Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and has become a part of their culture. Toxicity In contrast to the root, the remainder of the plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. Uses The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. The exterior of the seed pods is edible and can be used in cooking; for example, the Ilocano dish "Bunga ng singkamas" is cooked in a stew as the main ingredient. Flour can be made from the tubers by slicing, drying, and grinding them.