Magazine wrote about us in December 2003
Jellies Made with Peppers
the task of creating piquant preserves may seem formidably labor-intensive,
the process becomes less daunting with practice. As knowledge and
confidence grow, creative juices start flowing quite literally.
so much satisfaction from making jelly. People dont realize
the pleasure it brings," Urmila Banerjee of Ontario, Canada,
comments. "Its a wonderful experience everyone should try."
Like many commercial producers of pepper jellies, Banerjees
business grew from a personal hobby.
mother was a passionate cook who never stuck to traditional Indian
fare, and I inherited that interest from her. When we moved to this
country I began to experiment with chutneys and relishes using local
produce. Eventually, I moved to jellies and jams. The pepper jelly
worked well because the flavor is balanced: First, the sweetness is
tasted, then the heat kicks in," Banerjee explains. "One
day I took a little jar of hot pepper jelly to work and left a note,
saying, If you want to spice up your day, taste my jelly.
Everyone was crazy about it, and said I should go into business
and with their help, I did."
Banerjee takes tremendous pride in seeing Moes Hot Pepper Jelly
named for her daughter, Mohua on store shelves. "I
send recipes with mail orders," Banerjee continues. "Topping
cream cheese with pepper jelly is a standard way to serve it
but thats boring. There are so many more exciting
dishes to win the heart."
here to read the complete article in Chile