Siling haba
Siling haba ("long chili"), espada (means "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]
| 'Siling haba', 'Espada' | |
|---|---|
  'Siling haba' pepper | |
| Genus | Capsicum |
| Species | Capsicum annuum |
| Cultivar | 'Siling haba' |
| Heat |  Hot |
| Scoville scale | 50,000 SHU |
The siling haba fruit grows to between five and seven centimeters 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
- "Sili". Philippine Medicinal Plants. StuartXChange. Retrieved 4 April 2020.
- Fenix, Micky. (2008-05-14). "Daet's Bicol Express not as hot as Camarines Sur's version". Philippine Daily Inquirer. Retrieved 2010-01-27.
- 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. Retrieved 24 March 2018.
- Fernandez, Doreen. (1994). Tikim: Essays on Philippine Food and Culture. Anvil Publishing. p. 248. ISBN 978-971-27-0383-6. Retrieved 2010-01-27.
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