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.