Plantain

Cooking banana

Cooking bananas are a group of banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or green bananas. In botanical usage, the term plantain is used only for true plantains, while other starchy cultivars used for cooking are called cooking bananas. True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as mountain plantains, although they do not belong to any of the species from which all modern banana cultivars are descended.

True plantains

True plantains are a group of cultivars of the genus Musa placed in the African Plantain subgroup of the AAB chromosome group. Although "AAB" and "true plantain" are often used interchangeably, plantains are the most popular varieties among the AABs. The term "plantain" can refer to all the banana cultivars normally eaten after cooking rather than raw, or it can refer to members of other subgroups of Musa cultivars such as the Pacific plantains, although in Africa little to no distinction is made between the two since both are commonly cooked. True plantains are divided into four groups based on their bunch type: French, French Horn, False Horn and Horn plantains.

plantain

Noun

1. Any plant of the genus Plantago, with a rosette of sessile leaves about 10 cm (4") long with a narrow part instead of a petiole, and with a spike inflorescence with the flower spacing varying widely among the species. See also psyllium.

Noun

1. A plant in the genus Musa, the genus that includes banana, but with lower sugar content than banana.
2. The fruit of the plant, usually cooked before eating and used like potatoes.