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Siling haba

'Siling haba'
Siling pangsigang unchopped and chopped.jpg
'Siling haba' pepper
SpeciesCapsicum annuum
Cultivar'Siling haba'
Heat Hot
Scoville scale50,000 SHU
The Philippine siling haba.

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

The siling haba fruit grows to between five and seven centimeters long, and is bright light green in color.[1] While of moderate spiciness, it is much milder and less hot than siling labuyo.[3] It is an ingredient commonly used in Philippine cuisine, spicing up dishes like sinigang, dinuguan, pinangat, kilawin, paksiw, and sisig.[1]


  1. ^ a b c Fenix, Micky. (2008-05-14). "Daet's Bicol Express not as hot as Camarines Sur's version". Philippine Daily Inquirer. Retrieved 2010-01-27.
  2. ^ 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.
  3. ^ Fernandez, Doreen. (1994). Tikim: Essays on Philippine Food and Culture. Anvil Publishing. p. 248. ISBN 978-971-27-0383-6. Retrieved 2010-01-27.