Long chili
siling haba (Tagalog)
espada (Spanish)
'Siling haba' pepper
GenusCapsicum
SpeciesCapsicum annuum
Cultivar'Siling haba'
Heat Hot
Scoville scale50,000 SHU

Siling haba ("long chili"), espada ("sword" in Spanish), siling mahaba, siling pangsigang ("chili for sinigang"), siling Tagalog ("Tagalog chili"), and sometimes called green chili, finger chili or long pepper,[1][2] is one of two kinds of chili common to the Philippines and Filipino cuisine, the other being siling labuyo. Unlike siling labuyo, it belongs to the species Capsicum annuum.[3]

The siling haba fruit grows to between 5 and 7 in (13 and 18 cm) long, and is bright light green in color.[2] While of moderate spiciness, it is much milder and less hot than siling labuyo.[4] It is an ingredient commonly used in Philippine cuisine, spicing up dishes like sinigang, dinuguan, pinangat, kilawin, paksiw, and sisig.[2]

References

  1. ^ "Sili". Philippine Medicinal Plants. StuartXChange. Retrieved April 4, 2020.
  2. ^ a b c Fenix, Micky. (May 14, 2008). "Daet's Bicol Express not as hot as Camarines Sur's version". Philippine Daily Inquirer. Archived from the original on October 5, 2008. Retrieved January 27, 2010.
  3. ^ Frial-McBride, Mary Grace (2016). "Extraction of resins from Capsicum annuum var. longum (Siling haba) for the study of their potential anti-microbial activities" (PDF). Journal of Chemical and Pharmaceutical Research. 8 (3): 117–127. ISSN 0975-7384. S2CID 41092438. Archived from the original (PDF) on March 24, 2018. Retrieved March 24, 2018.
  4. ^ Fernandez, Doreen. (1994). Tikim: Essays on Philippine Food and Culture. Anvil Publishing. p. 248. ISBN 978-971-27-0383-6. Retrieved January 27, 2010.