Aryan Khanna

The banana fruit tastes as good as it looks in its yellow-colored curved body.

This yellow fruit is used for multiple purposes ranging from dessert recipes to treating medical conditions owing to its high amounts of Vitamin B6. People in certain parts of the world do not only eat the banana fruit but eat the banana peel as well for its high amounts of magnesium, potassium, and Vitamin B12.

Although bananas are generally eaten when they have ripened, there are times when people consume green bananas in different ways.

One does not need to eat green bananas directly; they are unsurprisingly the source of green banana flour that has numerous health benefits. Although bananas grow worldwide, most of their production lies in the Asian countries of India, China, and Indonesia.

Even though the banana fruit is the primary product of the banana plant, it also provides banana leaves that are widely used in certain parts of the world for cooking, serving, and storage purposes.

Banana is one fruit whose ripening process can be delayed or sped up by altering its storage conditions. If a banana is too green and cannot be eaten raw, and needs a boost in its ripening process, it can be placed in a paper bag along with tomatoes and apples.

This will help the banana ripe faster as fruits like tomatoes and apples release chemicals that help bananas ripe more quickly. At the same time, if the process needs to be delayed, these bananas can be stored in a refrigerator.

Lowering the storage temperature leads to slower chemical reactions; thus, the banana fruit takes more time to become ripe.

Although this might lead to the banana peel turning brown or black, it does not affect the quality of the fruit inside. Scroll down and keep reading to learn more such exciting banana facts.

During the festive seasons of Easter and Halloween in particular, and around the year in general, chocolates are liked by all, especially children.

In the modern world, we all see chocolates as an item that emerges from plastic wrap, but where does chocolate come from originally, into these wraps? Whether it is a bar of dark chocolate, milk chocolate, or any other chocolate bar, they all have the exact origin.

While it may come as a surprise to many, and especially children, chocolate comes from the cacao tree. This cacao tree is also recognized as the Theobroma cacao, a small tropical tree.

Interestingly, the word 'Theobroma' is believed to be the Greek translation of the phrase 'food of the Gods'.

These cacao trees grow in a hot, tropical region and are thus native to Central and South America.

But for commercial reasons, the cacao trees can be found in the entire tropical area, with around 70% of the world's cacao grown in Africa. But the chocolates we consume directly aren't available on the cacao trees.

There is an extensive process employed by chocolate makers who harvest the cacao pods and undergo several other steps to obtain the chocolate we consume eventually. Initially, the cacao tree's fruit is pretty bitter in taste, but once it undergoes the process of fermentation, its taste transforms into something much more likable.

Scroll down further to learn more about where does chocolate come from and the steps undertaken by farmers to produce this rich quality substance.