Big Jim – the mild giant from New Mexico
What makes Big Jim special
Big Jim chilli seeds grow one of the biggest chillies in the world in terms of pod size. It combines mild heat with massive pods – perfect for stuffing and grilling.
Background and name
The variety was developed at New Mexico State University as part of its ‘NuMex’ programme, specifically for the cooking traditions of the south-western USA.
Appearance and growth habit
The plants can reach 90–110 cm tall. The pods are huge – sometimes over 30 cm long – and ripen from green to red. It tolerates slightly cooler temperatures than most chillies.
Estimated Scoville heat
Approx. 2,500 – 5,000 SHU
Flavour and uses
Mild, green chilli flavour with fruity undertones. Great for roasting, stuffing or using fresh. A classic variety in Tex-Mex cooking.
Ways to use Big Jim
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Stuff with cheese or minced meat and grill
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Roast and peel for salsa
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Freezes easily as whole pods
How to grow Big Jim
Big Jim is a Capsicum annuum. Sow the chilli seeds between February and April.
It is fast-growing and fairly easy to grow, even outdoors in a warm spot.
A real giant with a gentle character – great for cooking, beginners and families.
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30 °C for best germination. The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20 °C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
