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Siling haba
Siling haba
Siling haba
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Long chili
siling haba (Tagalog)
espada (Spanish)
'Siling haba' pepper
GenusCapsicum
SpeciesCapsicum annuum
Cultivar'Siling haba'
Heat Hot
Scoville scale50,000 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.[2]

References

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Siling haba

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Siling haba, scientifically classified as var. longum, is a mild to moderately spicy variety commonly cultivated in the and introduced by Spanish colonizers, characterized by its elongated, oblong-lanceolate pods that measure up to 6 cm in length and 1.5 cm in width, typically bright green when immature and turning greenish-yellow or red at maturity. Also known by common names such as siling mahaba, siling pansigang, , or Spanish pepper, it serves as an everyday essential in Filipino markets and kitchens due to its approachable heat level, which is gentler than hotter varieties like . This chili pepper is extensively cultivated across the Philippines and plays a central role in local cuisine, where its fresh or cooked pods add a subtle spice to dishes such as sinigang (a sour soup), sizzling sisig (sizzling pork), dinuguan (pork blood stew), pinangat, kilawin, paksiw, and various pickles like achara. Nutritionally, siling haba is an excellent source of calcium and a fair source of iron, phosphorus, and vitamin B, while also containing beneficial compounds like capsaicinoids (including capsaicin) and carotenoids (such as capsanthin), which contribute to its irritant, stimulant, and tonic properties. In traditional folk medicine, it has been used as a rubefacient paste for topical application or in infusions to treat conditions like delirium tremens, though its primary significance remains culinary.

Description

Botanical characteristics

Siling haba is classified within the genus of the family , specifically as var. longum. This places it among the diverse group of peppers native to the but widely cultivated in tropical regions. As an annual , siling haba typically reaches heights of 30-120 cm, forming a bushy, branching structure with a system. The stems are angular and herbaceous, becoming woody at the base with age. Leaves are alternate, simple, and lanceolate to ovate in shape, measuring 5-15 cm in length and 2-5 cm in width, with entire margins and a smooth texture. Flowers are solitary or occur in small clusters of 2-3, featuring white corollas with five lobes; they are primarily self-pollinating, facilitating reproduction without reliance on external pollinators. The fruits, or pods, develop from the flowers and are characteristically elongated and pendulous, growing 5-15 cm long and 1-2 cm in diameter with thin walls. They start as bright light green and mature to , though some varieties may turn yellow or orange; this color change signals ripening and increased concentration. The plant exhibits growth habits suited to warm environments, producing fruits continuously under favorable conditions. Siling haba demonstrates adaptations to tropical climates, including and tolerance, which support its cultivation in regions like the . Its pods contain moderate levels of , approximately 50,000 Scoville heat units, positioning it as a mild to medium- variety compared to hotter chilies. This content contributes to the plant's mild and potential properties.

Physical appearance and varieties

The is an erect, branched annual herb in the family, growing 30–120 cm tall on slender, green stems. Its leaves are simple, alternate, glossy green, and lanceolate to ovate in shape. The plant produces small, solitary axillary flowers, 1–1.8 cm in diameter, with white to straw-colored petals. The fruits consist of elongated, pod-like berries that are shiny and tapered, measuring 5–15 cm in length and 1–2 cm in width, with smooth skin free of wrinkles and thin flesh containing few seeds. They start as bright green when immature, ripening to orange or deep red. Siling haba refers to var. longum and includes Philippine subtypes such as siling panigang, favored for sour dishes, and siling mahaba, noted for its longer pods. It differs from related chilis like (), which features smaller pods around 1–2 cm long. The immature green fruits are typically used fresh, while mature red ones are dried for preservation.

Etymology and nomenclature

Common names

Siling haba, known primarily in Tagalog as "long chili," derives its name from the plant's elongated shape, with "siling haba" directly translating to emphasize this characteristic. It is also commonly referred to as "siling mahaba," a variant that further highlights the length of the pepper. Regional variations include "siling panigang" or "siling pangsigang," terms that reflect its frequent use in sour dishes like , and "espada," borrowing from the Spanish word for "" due to the pepper's slender form. In English-speaking contexts, it is often called "long chili," "finger chili," or "long pepper." These names underscore its culinary role, such as adding mild heat without overwhelming flavors. The of "siling haba" traces back to colonial influences, with "sili" adapted from the Spanish "chile," which itself originates from the "chīlli" used by . The Tagalog "haba" means "long" or "broad," descriptively capturing the pepper's morphology. In other Philippine dialects, terminology varies; for instance, in Cebuano (a Visayan ), the general term for chili is "sili," often extended to specify varieties like the long form as "sili nga haba." Approximations such as "lada" appear in some regional contexts influenced by Malay borrowings, though "sili" predominates across Visayan and other languages for this mild, elongated chili.

Scientific classification

Siling haba is classified in the kingdom Plantae, phylum Tracheophyta, class Magnoliopsida, order Solanales, family Solanaceae, genus Capsicum, and species Capsicum annuum. As a variety within C. annuum, siling haba is recognized in botanical literature as Capsicum annuum var. longum, a domesticated cultivar characterized by its potential for hybridization with other pepper varieties due to the species' genetic compatibility. It is genetically defined by a diploid chromosome number of 2n=24, consistent across C. annuum cultivars. This places siling haba distinctly within C. annuum, separate from the related species Capsicum frutescens—which includes the hotter siling labuyo—differentiated taxonomically by differences in fruit orientation, with C. annuum typically featuring pendulous pods and milder pungency compared to the more erect, spherical fruits of C. frutescens. Synonyms for siling haba in scientific contexts include Capsicum annuum var. longum Sendtn., reflecting its elongated fruit morphology.

Cultivation

Growing conditions

Siling haba, a variety of , thrives in tropical to subtropical climates with daytime temperatures ranging from 20°C to 30°C (68°F to 86°F), as these conditions support optimal vegetative growth and development. The requires full sun exposure of 6 to 8 hours daily to maximize and yield potential, though excessive heat above 32°C can lead to blossom drop. It prefers moderate humidity levels, which help maintain vigor while minimizing fungal risks in humid tropical environments. Well-drained loamy soils are ideal for siling haba cultivation, with a pH range of 6.0 to 7.0 promoting nutrient uptake and . The plant shows tolerance to sandy or clay soils when amended with to improve drainage and fertility, as seen in Philippine agricultural practices where sandy to clay soils enriched with are commonly used. Water requirements are moderate, typically 25 to 50 mm per week through or rainfall, ensuring consistent without saturation. In the , is often applied 4-5 times from to first to supplement rainfall. Once established, siling haba exhibits but remains sensitive to waterlogging, which can cause ; is recommended in dry periods to maintain even moisture. Siling haba is susceptible to pests such as , which transmit viruses, and diseases including , necessitating integrated management like and resistant varieties. Some varietal subtypes may adapt better to local soil conditions in the , enhancing overall resilience.

Propagation and harvesting

Siling haba is primarily propagated through sown in nurseries. are planted 0.25 inches deep in a sterile, soilless mix, with optimal occurring in 7-14 days at temperatures of 80-90°F (27-32°C). Seedlings are typically ready for transplanting after 4-6 weeks, once they have developed 4-6 true leaves, and are hardened off before moving to the field. Vegetative via stem cuttings is possible but rare, as propagation is the standard method for this annual crop. During maintenance, plants are spaced 30-45 cm apart within rows that are 75-100 cm apart to allow for adequate air circulation and growth. Fertilization involves basal application of complete fertilizer (such as 14-14-14) at planting, followed by side-dressing with nitrogen-rich fertilizer 3-4 weeks after transplanting and as needed based on soil tests to support vegetative growth and fruit set, avoiding excess nitrogen that could delay maturity. Harvesting begins 60-90 days after for green pods used fresh, while red pods are picked around 120 days for mature color and flavor. Yields typically range from 0.5-1 kg of fresh pods per over multiple pickings, depending on variety and conditions. Post-harvest handling includes storing green pods at 7-10°C with 90-95% relative to maintain quality for up to 2 weeks. For longer preservation, pods can be air-dried in shaded areas or dehydrated at low temperatures (around 50°C) to retain flavor and prevent spoilage.

Culinary uses

Role in Philippine cuisine

Siling haba plays a central role in Philippine cuisine, particularly in stews and soups where its mild heat complements sour and savory elements. In , a tamarind-based sour soup, it is added whole or sliced during the stage with vegetables like and , providing a subtle spicy kick to the broth without overpowering the tangy flavors. Similarly, in , a pork blood stew, siling haba is incorporated toward the end of cooking to infuse mild heat and vegetal notes into the thick, vinegar-laced gravy. These applications highlight its versatility in balancing acidity from ingredients like tamarind or vinegar. The pepper is also essential in dishes like pinangat, a wrapped in leaves, where it is optionally sliced and layered with sour fruits for a gentle warmth that enhances the base. In kilawin, a raw fish , siling haba is thinly sliced and mixed with vinegar-marinated , ginger, and onions, adding crisp texture and faint spiciness to the fresh preparation. Paksiw, a vinegar-stewed fish dish, features whole siling haba simmered alongside the fish and ginger, contributing mild heat that pairs seamlessly with the sour broth. , a sizzling dish, uses thinly sliced siling haba sautéed with onions and , lending a vegetal crunch and subtle burn to the tangy, crispy mix. Preparation methods vary to suit different textures and intensities. Often fried whole after seeding to retain crunch, as in simple ginisang siling haba sides, or sliced raw for fresh salads and where its green form delivers mild flavor. A popular variation is the grilled "dynamite" stuffed pepper, where siling haba is slit, filled with ground or cheese, wrapped in wrappers, and deep-fried until crisp, creating a spicy, savory snack. Its mild heat level, around 50,000 Scoville units, makes it ideal for family dishes without excessive spiciness. In regional specialties, siling haba is prominent in Tagalog cuisine through everyday stews like and paksiw, reflecting central Luzon's preference for balanced flavors. Bicolano cuisine elevates it in dishes like , where sliced siling haba is simmered in cream with for a creamy, spicy staple that underscores the region's love for chili-infused meals. Stuffed and fried versions are common street foods across urban areas, blending tradition with accessibility.

Nutritional profile

Siling haba, a mild variety of green (), offers a low-calorie profile that makes it a suitable addition to various diets. Per 100 grams of raw siling haba, it provides approximately 40 kilocalories, with a high of about 88%, contributing to its hydrating qualities. The macronutrient composition includes minimal at 0.2 grams, low protein at 2 grams, and carbohydrates primarily from natural sugars and fiber, totaling around 9.5 grams, of which 1.5 grams are . In terms of vitamins and minerals, siling haba is particularly rich in , containing 242 milligrams per 100 grams, which exceeds 100% of the daily value and supports defenses. It also provides equivalents from beta-carotene at about 59 micrograms (6.6% daily value), along with at 340 milligrams (7.2% daily value), which aids in balance. Other notable nutrients include at 0.28 milligrams (16% daily value) and smaller amounts of iron, magnesium, and , enhancing its role as a nutrient-dense . The pepper contains bioactive compounds such as , in concentrations corresponding to around 50,000 Scoville heat units, which may promote and metabolism. , including and , are present and contribute effects by scavenging free radicals and modulating inflammatory pathways. Beta-carotene acts as an additional antioxidant, protecting cells from . These components translate to several health benefits, including bolstered immune function from high vitamin C levels, which facilitate production and synthesis. and beta-carotene support eye health by maintaining retinal integrity and reducing age-related risk. The thermogenic properties of offer potential aid in by increasing energy expenditure, while help mitigate linked to chronic conditions.

History and cultural significance

Introduction and spread

Siling haba, a mild, elongated of , traces its origins to , where the species was domesticated and cultivated by Mesoamerican peoples for thousands of years prior to European contact. This variety, known for its slender, green pods reaching 5–7 cm in length, was among the chili peppers transported across the Atlantic following Christopher Columbus's voyages in 1492, eventually reaching where it became integral to local agriculture. The introduction of C. annuum to the occurred in the late through Spanish colonial expansion, facilitated by the Manila-Acapulco established after Miguel López de Legazpi's settlement in 1565. Although Ferdinand Magellan's 1521 expedition marked initial European contact, the systematic dissemination of like chilies followed the formal , with Mexican varieties arriving via trans-Pacific voyages by missionaries and traders. By the early , chilies had naturalized in the , as evidenced by their inclusion in Pedro de San Buena Ventura's 1613 Tagalog-Spanish under terms denoting spiciness, indicating widespread familiarity and cultivation. The term "siling haba," meaning "long chili" in Tagalog, reflects Spanish linguistic influence from "," adapted to describe this pod type. C. annuum varieties spread across Southeast Asia through regional trade networks in the 17th and 18th centuries, integrating into cuisines in Indonesia, Thailand, and Vietnam as versatile mild peppers. Portuguese traders, who had earlier introduced chilies to India around 1540 via Goa, further propelled dissemination eastward and southward, leading to modern cultivation of long chili types in India (as "banana peppers" or finger chilies) and parts of Africa, where they adapted to local farming systems by the 19th century. In the , cultivation was part of 19th-century agricultural practices on colonial farms in and the , where varieties like siling haba were grown alongside other introduced crops for local consumption and trade.

Cultural role in the Philippines

Siling haba holds a prominent place in Philippine culinary culture as a mild chili variety essential to everyday cooking, often referred to as siling pansigang due to its frequent use in sour soups like . This long, green pepper, measuring 5-7 cm, provides a gentle heat that balances flavors in traditional dishes without overwhelming the palate, making it accessible for family meals and regional specialties across the archipelago. Its integration into Filipino foodways reflects the broader adaptation of varieties introduced via Spanish trade routes in the , transforming foreign ingredients into symbols of local identity and hospitality. In regional traditions, siling haba enhances iconic Bicolano dishes such as , where it tempers the richness of and pork, and , a raw popular in Visayan and Mindanaon cooking. It also features in vinegar-based dips (saw-sawan) served alongside grilled meats during communal gatherings like fiestas, underscoring its role in fostering social bonds through shared meals. The pepper's versatility extends to like dynamite—stuffed and fried versions—common in markets and festivals, highlighting its contribution to the vibrant, spice-infused street culture of the Philippines. Beyond the , siling haba's cultural significance lies in its embodiment of resilience and localization; as a naturalized , it represents how pre-colonial practices merged with colonial introductions to create a distinctly Filipino spice profile. Agricultural efforts, such as those promoting its home cultivation, further embed it in rural traditions, where it supports and preserves recipes passed down generations. This everyday presence reinforces its status as a of Philippine gastronomic heritage, distinct from hotter varieties like .

References

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