Numex Big Jim

Pepper

78d to harvest

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.

Crop Dates

Growing note: Frost-free Zone 10a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	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

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.