Plantain
What is it?
Plantain is a tropical fruit belonging to the banana family. It is valued for its versatility and is consumed both in its unripe and ripe forms. It typically grows as a large, elongated fruit with firm, starchy flesh that softens and turns sweeter upon ripening. Its relatively mild flavour allows it to be used across a range of preparations, including savoury dishes, desserts, and confections, although its aroma is not strongly emphasised in traditional descriptions.
What other names does it have?
Botanical Name: Musa x paradisiaca var. sapientum L.
Regional Names: Vazha (Tamil, Malayalam, Kannada), Kela (Hindi), Kadali (Sanskrit)
When is it in season?
Where is it found?
Plantain grows in the humid tropical climate of southern and eastern India, in rich and salty clay loam soil with pH between 6-7.5, in states such as Kerala, Tamil Nadu, Karnataka, and Assam. It is routinely cultivated in backyard gardens and commercial farms, with wild forebears persisting in the forests of Assam, Bihar, and the Western Ghats. Fresh plantain is abundantly accessible in local markets. Its stems and flowers are often foraged from domestic consumption and for small plantations.
What is its history/cultural significance?
Plantain has held cultural and symbolic importance since ancient times. It is said that in 326 BCE, Alexander the Great and his army saw Hindu sages in India living on plantains while resting under the trees. They called it the ‘Fruit of the Wise’, a name that is reflected in its botanical name, Musa sapientum.
In the 18th century, Dutch and Portuguese travellers visiting the western coast of India also noted how widely plantain was eaten by local communities near Kannur in Kerala. They referred to it as the “Fig of Cannannoor.” (Source)
Hence, plantain has an enduring role in rituals, folklore, and sustenance—a tradition that persists today in India as it is the world’s top producer with an annual output of about 14.2 million tonnes. It supports livelihoods in states like Tamil Nadu and Maharashtra amid growing exports and sustainable farming initiatives.(Source)
How can you use it?
Peel away the thick outer skin using your hands or a knife, starting from one end and working your way down to expose the firm, starchy flesh inside. Slice the peeled flesh as needed for your recipe: cut horizontally into thin rounds for chips or fritters, or vertically lengthwise into strips for stir-fries or for roasting. Rinse the slices under cool running water to remove any residual sticky latex that could cause bitterness or discolouration.
For unripe (green) plantains, boil the slices until tender and incorporate them into savory dishes like vazhakka erissery (a Kerala-style curry with lentils). For ripe plantains, fry the slices in ghee or oil for sweet maduros (caramelised plantains) or bake them into a simple dessert like pazham pori (Kerala banana fritters coated in batter).
What states can I find it in?
What parts of the plant are edible?
Fruits (unripe as vegetable, ripe as fruit), flowers, tender stem pith (raw or juiced), young leaves (as wraps or poultices, though not directly eaten).
Is it nutritious?
It is rich in potassium, fibre, iron, and tryptophan. It also contains antioxidants like polyphenols from its leaves as per research.
How do you store it?
Store unripe plantain at room temperature to ripen it naturally. Keep ripe bananas in a cool spot or refrigerate for up to a week to slow spoilage. Avoid plastic bags to prevent moisture buildup.
Stories
The plantain grove of women by Devdutt Patnaik, Mid-day
The author talks about frequent reference to kadali-vana or the plantain grove in Indian folklore.
Recipes
Pazham Pori (Banana Fritters) by Annie Deyis, Annies Gourmet
A classic tea-time snack made out of plantain.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google