Plantain

Plantain refers to a group of cooking bananas in the genus Musa, typically Musa × paradisiaca. Unlike dessert bananas, plantains are starchier, firmer, and usually eaten after cooking. They are grown and consumed across tropical regions where they serve as a staple food, often more prominent than dessert bananas in local diets.

Botany and cultivation notes indicate that plantains are large, herbaceous perennials. They grow in tall, broad-leaved clumps, with fruit forming in large hanging clusters. The fruit is commonly harvested while still green and firm, and may continue to ripen off the plant to yellow or black as it becomes sweeter. Plantains require warm temperatures, ample rainfall, and well-drained soil. Propagation is typically vegetative, using corms or suckers rather than seeds.

In culinary use, plantains are prepared in numerous ways depending on the region. Green plantains are often fried or boiled and used in dishes such as tostones (double-fried slices) or boiled sides. Ripe plantains, which are sweeter, are commonly fried as maduros or baked. Plantains can also be steamed, mashed, or included in stews and soups. Dried or milled forms, including plantain flour, are used as gluten-free ingredients in some cuisines.

Nutritionally, plantains supply carbohydrates, dietary fiber, and micronutrients such as potassium and vitamin C, with fat content remaining low. They are valued for their versatility, long shelf life when unripe, and role as a staple food in many tropical regions.