Jicama: An Overview of the Food Plant

Jicama, also known as Pachyrhizuserosus, belongs to the legume family, Fabaceae.

Jicama is a herbaceous perennial vine. A vine is a type of plant with a long, trailing stem that needs support to climb.

Jicama likely originated in Mexico and Central America. Evidence suggests it was first domesticated in this region.

Jicama is widely cultivated and consumed in Mexico and Southeast Asia. It's a staple food in these regions and is often used in salads, stir-fries, and other dishes.

The edible part of the jicama plant is the tuberous root. The tubers are peeled and then prepared in various ways for consumption.

Jatropha curcas belongs to the Euphorbiaceae family, known for its diverse and often unique plants.

Jatropha curcas is a woody, perennial shrub or small tree. It's not a herbaceous, annual, or biennial plant.

Jatropha curcas is native to the tropical regions of Central America and Mexico.

Jatropha curcas is primarily grown for its oil-rich seeds, which are used to produce biofuel.

The seeds of Jatropha curcas are harvested, dried, crushed, and pressed to extract the oil. This oil is then filtered and refined to produce high-quality biofuel.

Myrrh, scientifically known as Commiphora myrrha, belongs to the Burseraceae family, which includes various fragrant trees and shrubs.

Myrrh is a woody, perennial tree, meaning it has a hard stem and lives for multiple years. It's not a herbaceous plant or an annual/biennial that only lives for one or two years.

Myrrh is native to northeastern Africa and the Arabian Peninsula, where the climate is usually arid and warm.

The resin collected from the bark of the myrrh tree is the commercially used part. This resin is extracted, dried, and processed for various uses.

Harvesting Myrrh involves incision, collection, drying, processing, and grading. Skilled harvesters carefully make cuts on the bark of mature Myrrh trees. The resin oozes out and is collected as droplets, dried into hardened tears, and then graded for quality. It is then cleaned and ground into powder or distilled to extract essential oils.

A catch-all term for all edible plant parts, excluding fruits. This category encompasses both above-ground and below-ground portions.

Vegitables that are harvested from the soil, including true roots and underground stems.

A large, swollen true root specialized for storing carbohydrates. Examples include carrots and turnips.

Modified stems with basal scale leaves, used for storing food. Examples include onions, garlic, and shallots.

Swollen, enlarged rhizome tips, with "buds" for sprouting. Examples include potatoes and yams.

A type of underground stem modified for food storage, producing "eyes" for sprouting.

A widespread, edible tuber originating from the Andes, known for its starchy content and importance as a staple food in many cultures.

A fungal water mold that devastated potato crops in the mid-1800s, contributing to the Irish Potato Famine.

A type of underground storage organ in monocot plants, differing from tubers by being a swollen stem rather than a modified rhizome.

A significant commercial corm, a monocot crop cultivated for its starchy tubers, requiring cooking due to irritant crystals.

Plant parts like fruits, seeds, leaves, or rhizomes used in cooking to add flavors and aromas.

Aromatic chemicals found in plants, primarily terpenoids, that create flavors and aromas.

The Roman conquests introduced Mediterranean spices to northern Europe, followed by the spread of spices by the Crusades.

Venice became the main distributor of exotic spices from the trans-Asian Spice Trade, accumulating wealth that fueled its cultural and artistic legacy.

Marco Polo's expeditions introduced new Indian and East Asian spices to Europe, expanding its spice repertoire.

The trade routes for spices became dangerous and unreliable due to profiteering and the difficulty of crossing deserts, leading to high prices.

Vasco de Gama discovered a sea route around Africa to India and East Asia, offering an alternative to the overland spice trade.

The Portuguese initially controlled the spice trade, but the Dutch and British eventually established their own monopolies.

The Dutch East India Company established plantations in Indonesia to produce spices, while the British took control of plantations in Malaysia.

The establishment of plantations in various regions by the Dutch and British ensured a larger and more consistent supply of spices, making them more affordable.

A simple sugar consisting of a single sugar molecule, such as glucose or fructose.

A type of sugar formed when two monosaccharides are linked together by a glycosidic bond.

A complex carbohydrate consisting of many glucose units linked together by alpha (α) 1-4 glycosidic bonds, commonly found in plant seeds and storage organs.

A complex carbohydrate similar to starch but with glucose units linked by beta (ß) 1-4 glycosidic bonds, which are harder to break. It's the main structural component of plant cell walls.

A renewable fuel source produced from plant materials, commonly derived from sugar cane or corn.

The ratio of bioethanol energy produced to the energy required for its manufacture.

A tall perennial grass, typically growing up to 3.5 meters high, that has a long history of domestication and is a major source of sugar for bioethanol production.

The residue left after sugar cane is processed for sugar and used as a fuel source, significantly improving the energy balance of bioethanol production.

A system of trade involving the exchange of goods and enslaved Africans between Europe, Africa, and the Americas, fueled by the demand for sugar and other plantation products.

The use of cellulose from plants like switchgrass and poplar to produce bioethanol requires further innovation due to their high cellulose content.

Plant oils are triglycerides composed of three fatty acids and glycerol. They are liquid at room temperature, extracted from seeds or fruits, and used in various applications, including food, cosmetics, and fuels.

Saturated fats have no double bonds between carbon atoms in their fatty acid chains, meaning they are saturated with hydrogen atoms. Examples include butter and coconut oil.

Unsaturated fats have one or more double bonds between carbon atoms in their fatty acid chains, meaning they are not completely saturated with hydrogen atoms. Examples include olive oil and canola oil.

Hydrogenation is a process that adds hydrogen to unsaturated fats, making them more saturated. This increases their shelf life but also creates trans fatty acids, which are harmful to health.

Trans fats are unsaturated fats with a trans configuration of hydrogen atoms around the double bonds. They are not naturally occurring and are known to increase heart disease risk.

A type of fat with one or more double bonds in its fatty acid chains. They are typically liquid at room temperature.

A chemical reaction involving the hydrolysis of triglycerides with a strong base (like lye) to produce soap and glycerol.

A molecule with a hydrophilic (water-loving) head and a hydrophobic (water-fearing) tail. The head is attracted to water, while the tail is attracted to grease and dirt.

A type of detergent used in many commercial soaps and shampoos. It is often cheaper and easier to produce than traditional soap.

A type of fat that is solid at room temperature and can be harmful to health, especially in large amounts.

A type of renewable fuel made from plant oils by replacing glycerol with alcohol (methanol or ethanol).

Chemical process used to convert plant oils into Biodiesel. Involves separating fatty acids from glycerol and replacing it with alcohol.

Plant oil rich in healthy oils like omega 3 & 6, used in cooking, salad oils, and as a biodiesel source. Known for being low in erucic acid.

The energy balance of a fuel source is the ratio of energy produced to the energy required for its production. In biodiesel, one unit of fossil fuel input produces 2.5 units of biodiesel.

A measure of how easily a liquid flows. Higher viscosity means thicker, slower flow. Biodiesel can have viscosity issues in cold weather due to gel formation.

The process of adding hydrogen to unsaturated fats, making them more saturated and increasing their shelf life. However, this also produces trans fatty acids, which are unhealthy.

Plant latex is a mixture of polyterpenes, mainly polyisoprene, suspended in water. This mixture also contains minor components like proteins, alkaloids, resins, and gums. Polyterpenes are long chains of carbon and hydrogen atoms, including both single and double bonds. These polymers are formed from repeating isoprene units, which have the chemical formula C₅H₈.

Latex is produced by specialized cells called lactifers, which are located in different parts of the plant depending on the species. These cells can be found in the inner bark, the taproot, or the leaves. Latex helps protect the plant from injuries by sealing wounds in the inner bark. It also deters herbivores, pests, and pathogens due to its bitter taste and possibly toxic nature.

Vulcanization is a process that improves the properties of natural rubber. It involves heating the rubber with sulfur, peroxide, and bisphenol, often adding carbon black for extra strength. This process creates cross-links between isoprene polymers using disulfide bonds, making the rubber harder, more durable, elastic, and less susceptible to temperature changes.

Natural rubber is a thermoplastic material, meaning it melts when heated and becomes brittle when cooled. By undergoing vulcanization, rubber is transformed into a thermoset material. This process creates a more stable rubber that maintains its elasticity over a wider range of temperatures. This transformation is crucial for making rubber products suitable for various applications.

Cured natural rubber exhibits a unique ability to store both electrostatic and thermal energy. Electrostatic energy storage is comparable to a spring, where the rubber stretches and stores energy. Thermal energy storage involves the release of heat when the rubber contracts. This dual energy storage capacity contributes to the versatility and resilience of natural rubber in various applications.

A mechanical process that removes seed hair fibres from cotton seeds, using a machine invented in 1793.

A process that extracts bast fibres (fibres from soft stems) by decomposing plant material in stagnant water, on the ground, or by bailing and storing.

A simple mechanical process that extracts hard leaf fibres and some bast fibres by crushing the fibres between rollers and scraping away the non-fibrous material.

The most important plant seed fibre in the world, used to make clothing, textiles, and other materials.

The process of heating natural rubber with sulfur and other chemicals to make it stronger, more durable, and less susceptible to temperature changes.

The capacity of cured natural rubber to store both electrostatic and thermal energy, similar to a spring storing energy when stretched.

A long, slender seed epidermal cell that makes up cotton fibers. It's highly cellulose-based and binds together mechanically.

A process that cleans and aligns cotton fibers into a loose thread called a "sliver," preparing them for spinning.

A large tree native to South America that produces kapok fibers, which are light and resilient but cannot be spun into thread.

The two main species of coffee plants, Coffea arabica and Coffea canephora (robusta), are grown for their beans.

Arabica coffee is known for its smooth, complex flavor and is often used in higher-quality coffees. Robusta coffee is more bitter and is often used in blends or instant coffees.

The final flavor of coffee is influenced by a number of factors, including the species of coffee plant, the growing conditions, and the roasting and blending methods.

The world's leading coffee producers are Brazil, Vietnam, Colombia, and Indonesia.

Guarana, a South American plant, is commonly used as an ingredient in energy drinks due to its stimulating effects.

The processing steps for coffee beans include floating and sorting to remove defects, removing the pulp by machine, fermenting the seeds to remove residual pulp, washing and drying the seeds, roasting the beans to impart flavor, and blending the beans to achieve a characteristic flavor.

Black tea is produced by drying young leaves for one day, initiating enzymatic processes that impart the unique flavor and aroma of black tea.

Tea cultivation thrives in tropical to subtropical climates with ample rainfall, steady temperatures around 20°C, and well-drained, slightly acidic soils. The best quality teas are produced from the smallest leaves and leaf buds, which are carefully hand-picked.

The flavor of tea is attributed to a combination of caffeine, essential oils, and various bitter tannins. The best quality teas are produced from the smallest leaves and leaf buds.

Coffee was first introduced to Europe by Venetian merchants in 1615 and quickly spread throughout the continent, establishing coffee houses and becoming a staple of European culture.

A classification system used in French winemaking, based on vineyard location and historical reputation, categorized by tiers based on quality and price.

The most basic level of French wine classification, indicating that the grapes are from a specific region.

A highly bureaucratic but successful system that has contributed to the high quality of French wines.

The process of removing yeast from wine after fermentation, resulting in a cleaner final product.

The anaerobic process where yeasts break down sugars into ethanol (alcohol) and carbon dioxide, used in making alcoholic beverages and leavening bread.

A type of grape used to produce wine, known for its adaptability to different climates and producing distinctive flavors.

A pest that devastated European grape vines by attacking their roots, prompting the grafting of European varieties onto phylloxera-resistant North American rootstock.

The juice of crushed grapes, naturally high in sugar, used in winemaking and fermented by wine yeast.

The main yeast species used in wine fermentation, capable of tolerating high alcohol content, essential for transforming sugars to alcohol.

A wine classification in France, representing the most prestigious vineyards, recognized by their commune and vineyard names.

A wine classification in France, denoting wines from single, highly prestigious vineyards, known for their exceptional quality and high prices.

The world-renowned region in France known for its red wines, especially from famous chateaux such as Lafite, Latour, and Rothschild.

A region in northern France famous for its world-renowned sparkling wine, produced using a specific method of fermentation and blending three grape varieties.

A region in eastern-central France known for its red Pinot Noir and Gamay wines, and the dry white Chardonnay wines of Chablis.

Nitrogenous ring compounds often found in plants, these compounds affect the central nervous system and are often toxic at higher concentrations.

Secondary plant products that consist of two or more five-carbon isoprene units. Examples include essential oils, cardiac glycosides, and steroidal terpenoids.

Compounds consisting of aromatic rings with one or more hydroxyl (OH) groups.

The use of plants for therapeutic purposes, dating back thousands of years.

A traditional belief that a plant's appearance suggests its medicinal properties. For example, heart-shaped leaves were thought to cure heart ailments.

Chemicals derived from plants that are difficult or expensive to synthesize in labs.

The global trade in medicinal plants, estimated at $30 billion in 2002, encompasses prescription and over-the-counter medications.

The process of converting plant oils into biodiesel by replacing glycerol with alcohol (methanol or ethanol).

Psychoactive drugs are substances that affect the brain, altering mood, perception, and behavior.

Many psychoactive drugs are alkaloids, naturally occurring chemical compounds found in plants.

Betel nut is traditionally chewed in parts of Asia as a stimulant, leading to red teeth and excessive coughing.

Nicotine, the active ingredient in tobacco, is highly addictive and can have both stimulant and tranquilizing effects on the brain.

Plants from the Solanaceae family, like henbane and belladonna, contain hallucinogenic tropane alkaloids that can cause sensations of flying.

A psychoactive compound found in the peyote cactus, known for inducing strong hallucinations and nausea.

A psychoactive compound found in cannabis, responsible for its intoxicating effects.

A historical event involving a campaign against cannabis use, primarily motivated by racial prejudice, leading to its ban in numerous countries.