Big Jim pepper

Big Jim Pepper is a variety of chili pepper that is known for its large size and mild heat. It is a member of the Capsicum annuum species, which includes many other popular types of peppers.

History

The Big Jim pepper was developed by Dr. Nakayama at the New Mexico State University in the 1970s as part of a program to create larger and more flavorful chili peppers. It is named after Jim Lytle, a farmer from New Mexico who was known for his large stature.

Characteristics

The Big Jim pepper is known for its large size, with individual peppers often reaching lengths of 12 inches or more. Despite its size, the pepper has a relatively mild heat level, typically ranging from 500 to 2,000 Scoville Heat Units. The peppers turn from green to red as they mature, and they have a thick flesh that is ideal for stuffing.

Cultivation

Big Jim peppers are typically grown in the Southwestern United States, particularly in the state of New Mexico. They require a long growing season and plenty of sunlight. The plants are typically started indoors and then transplanted outdoors once the risk of frost has passed.

Uses

Big Jim peppers are popular for a variety of culinary uses. They are often used in Mexican cuisine, particularly in dishes such as chiles rellenos. The peppers can also be dried and ground into a powder for use in sauces and seasonings.

See also

• List of Capsicum cultivars
• New Mexico chile

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