| Long chili siling haba (Tagalog) espada (Spanish) | |
|---|---|
  'Siling haba' pepper | |
| Genus | Capsicum |
| Species | Capsicum annuum |
| Cultivar | 'Siling haba' |
| Heat |  Hot |
| Scoville scale | 50,000 SHU |
Siling haba ("long chili"),espada ("sword" inSpanish),siling mahaba,siling pangsigang ("chili forsinigang"),siling Tagalog ("Tagalog chili"), and sometimes calledgreen chili,finger chili orlong pepper,[1][2] is one of two kinds of chili common to the Philippines andFilipino cuisine, the other beingsiling labuyo. Unlikesiling labuyo, it belongs to the speciesCapsicum annuum.[3]
Thesiling 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 thansiling labuyo.[4]It is an ingredient commonly used inPhilippine cuisine, spicing up dishes likesinigang,dinuguan,pinangat,kilawin,paksiw, andsisig.[2]
