Plantain, a starchy relative of the banana from the Musaceae family (species Musa paradisiaca), is native to Southeast Asia and now widely cultivated in Africa and the Carribean. The plant grows 3 to 7 meters tall with sturdy pseudostems abou 30 cm thick and large, drooping leaves 2 to 3 meters long, spirally arranged. The fruit is long and angular, with thick green skin that turns yellow or black when ripe and a firm, starchy interior. Plantains are a great source of complex carbohydrates, fiber, potassium, and vitamins A and C, supporting energy, digestion, and eye health. Unlike sweet bananas, plantains are typically cooked-fried, boiled, baked, or mashed- before eating. Store unripe ones at room temperature; refrigerate ripe plantains to slow spoilage. The plant is also used in fiber crafts, and its leaves double as natural food wrappers.