Cultivar of Capsicum annuum
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 and siling pansigang cheese sticks .[ 2]
References
^ "Sili" . Philippine Medicinal Plants . StuartXChange. Retrieved April 4, 2020 .
^ 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 .
^ 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 .
^ Fernandez, Doreen. (1994). Tikim: Essays on Philippine Food and Culture . Anvil Publishing. p. 248. ISBN 978-971-27-0383-6 . Retrieved January 27, 2010 .