Sili, genus capsicum, is known in several varieties: Capsicum annum (Sili); Capsicum annuum var. longum (Siling-haba); Capsicum annuum (Siling-bilog, Siling-lara); Capsicum fructescens (Siling-labuyo).
| Common names |
| Sileng-haba (Tag.) |
| Sileng mahahaba (Tag.) |
| Long pepper (Engl.) |
| Spanish pepper (Engl.) |
| Description Fruit is greenish-yellow or red, oblong lanceolate, narrowing to a tapering tip, up to 6 cm long and 1.5 cm across. It is spicy hot, often used in local pickles (achara) and for seasoning. |
| Other scientific names | Common names |
| C. chamaexcerasus | Kalubengan (Bon.) |
| C. grossum | kalubsengan (Bon.) |
| Capsicum tetragonum | Sile (Tag.) |
| Sili (Tag., Ilk, Bik.) | |
| Sileng bilog (Tag.) | |
| Green pepper, pepper (Engl.) |
|
Botany Distribution |
| Common names |
| Sileng-bilog (Tag.) |
| Rounded pepper (Engl.) |
| Description Fruit is ovoid to oblong-ovoid, green, red on ripening, 6-10 cm long and 5-6 cm in diameter. The variety is usually eaten as a vegetable or stuffed with meat. |
| Constituents
and characteristics Contains crystalline principle, capsaicin; also, capsacutin, capsicin, and capsaicitin. The skin has coloring matter capsicum red or carotin. The young fruit contains an alkaloid (solanine), citric acid, palmitic acid, volatile and fatty oils, pentosans and pectin. An excellent source of Parts used and preparation Leaves and mature fruit. Uses: Nutritional An excellent source of calcium and fair source of iron and phosphorus and vitamin B. Folkloric Paste of the pepper is used a rubefacient. Infusion with cinnamon and sugar used for delirium tremens. Capsaicum, in equal parts with rhubarb and ginger, for gout and rheumatism. Availability Wild-crafted. Fruit cultivated as condiment. |
 |
 |
 |