Description
The "Big Jim" (Capsicum sp.) is renowned for its impressively sized chillies, which, while being sizeable, offer a mild to moderate heat, hovering around 500-2,500 Scoville Heat Units (SHU). These chillies exhibit a rich, red hue when mature, and their mild flavour makes them versatile in culinary applications, especially for those desiring flavour without overwhelming heat. The plant produces vibrant white flowers during the Birak to Bunuru season (late spring to summer).
As a small shrub, "Big Jim" is aptly suited for in-ground planting, pots, or inclusion in vege/herb gardens. For those planting directly in the ground with sandy soils, a quality soil conditioner will bolster growth and fruit production. It thrives in areas with ample sunlight and appreciates consistent watering, with an increased need during the hotter Bunuru (summer) days. Enhance your harvest by applying a potassium-rich fertiliser come Djilba (early spring). Harvest typically kicks off around 75-85 days post-planting. A light pruning during Makuru (winter) is recommended to foster new growth as the warmer seasons roll in.
| Botanical Name | Capsicum annuum |
| Common Name | Chilli Pepper |
| Cultivar | Big Jim |
|
Classification |
Herbs and Veges |
| PBR Name | |
| Origin | North, Central, South America |
| Foliage | Evergreen |
| Height | Chilli plants generally grow 60 cm - 1 M |
| Width | Chilli plants generally grow 60 cm - 1 M |
| Light | Full sun |
| Soil | Well-draining, good quality soil is important for good fruit-set. |
| Water Requirement | Though Chilli plants are tolerant of low water, they will fruit better with regular water in warm weather. Reducing watering when fruit is ripening can increase heat levels in the fruit. |
| Lifespan | Perennial |
| Flower Colour | White |
| Flower Time | Depending on when the plant is germinated. Generally flowers from Birak (early summer) to Djeran (autumn) |
| Toxicity | Chilli plants contain Capsaicin, the higher the Scoville Heat Unit (SHU) score, the more capsaicin the plant contains. Capsaicin is toxic to most animals if ingested. Humans can tolerate capsaicin, however it can be toxic at high enough levels, so caution must be taken when ingesting chillis. Capsaicin is also harmful to sensitive areas of the skin in humans and animals. Special care should be taken to avoid the eyes, nasal passage and groin in particular. |
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Information is intended as a guide only.
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