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The Gros Michel has a higher concentration of isoamyl acetate, the ester commonly used for "banana" food flavoring, than the Cavendish. [12] This higher concentration is responsible for the myth that banana flavoring was based on the Gros Michel, but artificial banana flavor was created before bananas were widely available in American markets ...
The Food and Drug Administration announced it was investigating "the possible hallucinogenic effects of banana peels". Nonetheless, bananadine became more widely known when William Powell , believing the Berkeley Barb article to be true, reproduced the method in The Anarchist Cookbook in 1970, under the name " Musa sapientum Bananadine ...
The Blue Java banana is a triploid [1] hybrid of the seeded banana Musa balbisiana and Musa acuminata. [4] Its accepted name is Musa acuminata × balbisiana (ABB Group) 'Blue Java'. Synonyms include: Musa acuminata × balbisiana (ABB Group) 'Ice Cream' In Hawaii it is known as the 'Ice Cream banana' and in Fiji as the 'Hawaiian
Lakatan bananas, also spelled Lacatan, are diploid banana cultivars from the Philippines. It is one of the most common banana cultivars in the Philippines, along with the Latundan and Saba bananas. [1] Lakatan bananas should not be confused with the Cavendish banana Masak Hijau, which is also known as "Lacatan" in Latin America and the West Indies.
Learn how to download and install or uninstall the Desktop Gold software and if your computer meets the system requirements.
Minatamis na saging (literally "sweetened banana") [1] is a Filipino dessert made with chopped saba bananas [2] cooked in a sweet syrup (arnibal) made with muscovado sugar and water. Some recipes also add a little bit of salt and pandan leaf or vanilla extract.