In cuisine, when discussing fruits as food, the term usually refers to those that are sweet and fleshy (ex. bananas, mangos, pineapples). However, a great many common vegetables, as well as nuts and grains, are the fruit of that plant species. These include cucurbits, tomatoes, peas, beans, corn, eggplant, sweet pepper and spices, such as allspice and chillies. Rarely, a culinary “fruit” will not be a true one in the botanical sense, for example the carrot or rhubarb.