On 2005-02-28, Dan Abel > wrote:

> I like to cut the jicama into slices or wedges, brush with lime juice and
> sprinkle with *hot* chile (not chili) powder. Cayenne works great,
> although I use a light hand with it.

This combo is also a tasty addition to anything avocado.

As an aside, there's a group of commercially prepared spice mixes of
this general combination. They typically come in little cardboard
shakers, much like disposable picnic salt shakers, usually colored
bright green or red. Most are imported from Mexico and include
powdered chile, some sort of dried (or maybe synthetic) citrus
component, and salt. I know this may not appeal to natural food
zealots, but some of these spice sprinkles (there are many) are pretty
tasty and have a zing I can't quite replicate with the real deal.
Maybe it's from msg ...or some other white powder.

nb