Siling haba explained
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 5and 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]
See also
Notes and References
- Web site: Sili . Philippine Medicinal Plants . StuartXChange . April 4, 2020.
- News: Daet's Bicol Express not as hot as Camarines Sur's version . Fenix, Micky. . . May 14, 2008 . January 27, 2010 . October 5, 2008 . https://web.archive.org/web/20081005130721/http://showbizandstyle.inquirer.net/lifestyle/lifestyle/view/20080514-136588/Daets-Bicol-Express-not-as-hot-as-Camarines-Surs-version . dead .
- Frial-McBride. Mary Grace. Extraction of resins from Capsicum annuum var. longum (Siling haba) for the study of their potential anti-microbial activities. Journal of Chemical and Pharmaceutical Research. 2016. 8. 3. 117–127. 41092438. https://web.archive.org/web/20180324162208/https://pdfs.semanticscholar.org/146a/44e428a358dbf1fcadefcbf44c69b3b37e17.pdf. dead. March 24, 2018. March 24, 2018. 0975-7384.
- Book: Tikim: Essays on Philippine Food and Culture . Fernandez, Doreen. . Doreen Fernandez . Anvil Publishing . 1994 . 248 . 978-971-27-0383-6 . January 27, 2010.
