BUSINESSES in the cottage industry are often created because the owners have a passion for what they are producing or have spent their entire lives involved in it.
However, for Arlette Andrew Charles, her business was created by accident.
When asked why she decided to turn her locally-inspired pepper jelly into a business she said, “It was actually accidental. After boiling sorrel last year I was wondering what else I could use the petals for, so I made a pepper jam to eat with ham, however, it came out too hot for my palate so I remade a milder version for myself.”
With her first batch being too fiery for her, Charles turned to a coworker who loved spicy foods, sparking the entrepreneurial light in her.
“I introduced it to a coworker who I knew loved pepper and he really loved and appreciated it. So, I decided to try other flavours this year and gave samples to him and some of my other coworkers. My husband Kerwyn Charles also took some samples to his job and gave them to his coworkers as well and the response was favourable and from that response, we started a business out of it,” said Charles gleefully.
Though the company was only created a few months ago, Charles is working on getting registered with the Ministry of Legal Affairs and has plans to have her products shelved in grocery stores such as Massy Stores and Xtra Foods, among others.
“We also have other products that we would like to introduce to the market in 2025, such as sandwich spreads, mixed nuts, salad toppers and sauces,” shared Charles.
She said the products are currently sold out of their home via delivery and at Skipper’s Mini Mart, Las Lomas. Charles sells her products for $30 a bottle and offers sorrel, pineapple and apple pepper jellies.
When asked if she has dealt with or expects any challenges, she said, “Presently, there are no challenges in our business, however, when and if they do occur the necessary adaptations will be formulated. For example, when sorrel goes out of season, we will just use other local fruits.”
As for her other offerings, Charles said she was inspired by the encouragement she receives from her husband, who loves when she experiments in the kitchen.
“I have a passion for food and my husband loves it when I experiment in the kitchen. A lot of my stuff came from experimenting in the kitchen,” said Charles.
Pepper jelly is a preserve made with peppers, sugar, and salt in a pectin (a soluble fibre (polysaccharide) found in fruits) or vinegar base. It gained popularity in the United States from the 1980s to mid-1990s and is used for meats and as an ingredient in various food preparations. It can be put in sandwiches or served on cream cheese for a cracker spread. Established brand Matouk’s introduced pepper jelly to its offerings last year.
In addition to these uses, people have been adding pepper jelly to charcuterie boards. A charcuterie board, of French origin, is typically served as an appetiser on a wooden board or stone slab, either eaten directly from the board or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses, crackers, or bread. In Europe, “charcuterie” refers to cold meats (e.g., salami, ham, etc).
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