Numex Big Jim

Family: Solanaceae Hot Pepper

Planting Schedule

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Numex Big Jim brings a bold, sun-warmed heat with a long, gently tapered profile that feels substantial in the hand.

The flesh is crisp and juicy, with a bright, peppery snap and a clean cayenne-style burn that builds pleasantly rather than abruptly. Grow it for roasting over open flame, for drying and grinding into fiery seasoning, and for vibrant fresh use in salsas and sauces—its size makes it especially satisfying to showcase.

Light: Full SunMaturity: 78 DaysHabit: Bush

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Numex Big Jim Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 6th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 26th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 26th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 30th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 26th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 24th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 19th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 15th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 12th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 6th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 1st – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 22nd – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 13th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 4th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 18th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 23rd – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	78
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Big Jim’s firm, juicy wall holds up under roast without collapsing into watery heat, so you get charred flavor plus a crisp pepper bite. The cayenne-like burn builds in a straight line—ideal for salsas and quick sauces where you want heat that doesn’t punch you once and vanish.

Best Uses

open-flame roasting (char, peel, and chop for smoky bite)
drying and grinding into a long-keeping fiery seasoning
fresh salsas and chunky sauces where the peppers stay snappy

Flavor Profile

sun-warmed cayenne-style heat bright, peppery snap crisp, juicy flesh with a clean burn that builds

Kitchen Pairings

lime garlic smoked paprika cumin white vinegar corn tortillas

Frequently Asked Questions

What pest or disease most often hits Capsicum annuum (Big Jim type peppers), and how can I control it at home?

A common problem is aphids and whiteflies (especially in warm, dry spells), which can also lead to sooty mold from their honeydew. Spray peppers with a strong blast of water and follow with insecticidal soap, coating both leaf sides, every 5–7 days until you see no new insects. If you notice leaf spots or blighting, remove affected leaves and avoid overhead watering to keep foliage dry.

How often should I water Capsicum annuum during the main growing phase?

During active growth and fruit set, keep soil consistently moist but not soggy—aim for the top 1 inch to dry slightly before watering again. In full sun, this often works out to about 1–2 deep waterings per week, increasing frequency during hot, windy weather. Use steady drip or a slow soak at the base so the root zone stays hydrated without leaving leaves wet.

How do I tell when Capsicum annuum ‘Big Jim’ peppers are ready to harvest?

Harvest when fruits have reached full size and firmed up, then pick at your desired color—green first, or leave longer on the plant to fully ripen to red. The peppers should have glossy, taut skin and snap cleanly from the plant when you clip them with scissors; if they’re still soft or thin, wait a few more days.