Musa × paradisiaca is a species as well as a cultivar, originating as the hybrid between Musa acuminata and Musa balbisiana, cultivated and domesticated by humans very early. Most cultivated bananas and plantains are polyploid cultivars either of this hybrid or of M. acuminata alone. Linnaeus originally used the name M. paradisiaca only for plantains or cooking bananas, but the modern usage includes hybrid cultivars used both for cooking and as dessert bananas. Linnaeus's name for dessert bananas, Musa sapientum, is thus a synonym of Musa × paradisiaca.
>>>PUT SHARE BUTTONS HERE<<<
In this Dossier
Musa × paradisiaca in the context of Plantain (cooking)
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 (Musa × troglodytarum) from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as mountain plantains, but they do not belong to any of the species from which all modern banana cultivars are descended.
Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America. Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania. Bananas fruit all year round, making them a reliable all-season staple food.