The New York Times: Global Flavors Bring a New Zing to the Table

Eleni's Kitchen Red Pepper Sauce was featured on The New York Times Dinning & Wine section on March 3rd, 2009. Here's an excerpt:

Global Flavors Bring a New Zing to the Table

Make room on your spice shelf for new contenders from afar.

Kulet, an Ethiopian sauce made with red peppers, is especially good in bean and lentil stews. It can also add a new dimension to pasta sauces and stewed meats.

Eleni Woldeyes, an Ethiopian cook in Hillsboro, Ore., is producing kulet in mild and hot versions. The mild is $4.49 for a 13-ounce jar, the hot is $5.49 for 12.4 ounces from eleniskitchen.com

Online: http://www.nytimes.com/2009/03/04/dining/04spice.html or on page D3 of the New York edition (print - March 4th, 2009)