| 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" 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]
