Siling haba
'Siling haba' | |
---|---|
'Siling haba' pepper | |
Genus | Capsicum |
Species | Capsicum annuum |
Cultivar | 'Siling haba' |
Heat |
|
Scoville scale | 50,000 SHU |
Siling haba ("long chili"), siling mahaba, siling pangsigang ("chili for sinigang"), siling Tagalog ("Tagalog chili"), and sometimes called finger chili,[1] is one of two common kinds of native chili found in the Philippines, the other being siling labuyo. Unlike siling labuyo, it belongs to the 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]
References
- 1 2 3 Fenix, Micky. (2008-05-14). "Daet's Bicol Express not as hot as Camarines Sur's version". Philippine Daily Inquirer. Retrieved 2010-01-27.
- ↑ 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.
- ↑ Fernandez, Doreen. (1994). Tikim: Essays on Philippine Food and Culture. Anvil Publishing. p. 248. ISBN 971-27-0383-5. Retrieved 2010-01-27.
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