Month: April 2018

Wine Department: Illahe Vineyards Historical Winemaking By Hand and By Horse

By: Todd A. Wiggs

I love wine! After nearly 30 years in the wine business, I can still easily proclaim this as an immutable truth. Sure, some of the romance has been stripped away by the never ending litany of mass-produced, chemically manipulated, laboratory plonk that have no soul or sense of place. OK, maybe I have become a bit jaded. But, I see little reason to drink another big red blend or so-called premium North Coast Cabernet that has more residual sugar than my morning orange juice.

The BIG Reveal

We have been teasing our BIG reveal all month, and last weekend we finally unveiled our secret to the world! Jungle Jim’s has received a colossal portrait of Jungle himself made out of over 12,000 Jelly Belly jelly beans! It took over 100 hours to create and weighs over 100 pounds. The piece was made by Jelly Belly’s resident artist Kristen Cumings who makes these huge pieces of art for Jelly Belly. Jungle will be joining the likes of Martin Luther King Jr.,

Recipes From The Jungle: Pozole Rojo

Growing up in the Midwest, one of my favorite breakfasts was scrambled eggs and hominy. I was always fascinated with hominy and how it’s made, which is through a process of soaking and boiling corn in limestone, and have found ways to incorporate hominy into my own dishes.

I use guajillo chiles because they are mild enough for my kids. You can substitute the guajillo chiles for spicier chiles, such as Chile de Arbol or Chile de pasilla.

New In The Jungle: C’mon Man Cajun Seasoning

This week in the Jungle Jim’s Hot Sauce department, I am thrilled to tell you about a product that is pure fire! C’mon Man Cajun Seasoning is one of our newest additions, and we couldn’t be more excited.

This newcomer is extra special because the company’s founder, Charles Alexander, has an important connection to Cincinnati. From 1979-1987, Alexander played as a running back for the Cincinnati Bengals and even played in Super Bowl XVI in 1982.

The Cheese Shop: Zoe’s Salamis

We have a lot to be excited about at Jungle Jim’s Cheese Shop, but today we’ve decided to feature a product that may surprise you. Not everyone knows this, but Jungle Jim’s Cheese Shop is home to an expansive selection of local and imported charcuterie! So, this week we’ve chosen to spotlight Zoe’s Salamis, a fantastic range of unique, artisan-crafted salamis. Zoe’s was created in 2007 when two salami-loving friends came together to create a company focused on environmental awareness and community,

Jeni In The Jungle

Last week we were honored to welcome Jeni Britton Bauer from Jeni’s Splendid Ice Creams to our Fairfield store! Jeni took 10 lucky people on a flavor tour around the store and showed the group some of her favorite products that you can only get right here at the Jungle. While showing them around, she grabbed some items for her class following the tour, but she couldn’t help but fill her cart with some delicious chocolates,

New In The Jungle: Lusty Monk Mustard – Indulge, Repent, Repeat

The Cheese Shop isn’t just about cheese, we love it, but we also love everything that pairs with cheese! We’re excited to offer Lusty Monk Mustard from Asheville North Carolina! We have their Original Sin, Altar Boy Honey and Burn In Hell Chipotle Mustards.

In medieval Europe, there was a widespread belief that mustard was an aphrodisiac. As a result, some monks were forbidden to eat mustard,

Thank You Cincinnati For Voting Us The Best!

At Jungle Jim’s International Market we work very hard each day to make this amazing market of goods from all over the world come to life! We would like to thank YOU, Cincinnati, for voting us to the number one spot in six categories in the CityBeat Best Of Cincinnati Edition!

Here’s some of the reasons that you’ve found us to be at the top of the heap!

Beer Department: The Rise of American Craft Lager

Lager is something of a dirty word in American craft beer circles. Before a few centuries ago, all beers were brewed as ales, i.e. warm, top fermented beers with plenty of secondary yeast aromas and flavors. All ales also used to be some shade of amber, brown or black. The ability to gently dry malt that yielded a lightly colored golden beer coincided with the isolation of lager yeast in the 19th century. Thereafter, these clean,

Discoveries at the Jungle: Mint

Mint is a mouthful! It’s one of the most popular flavors in use across the globe as well as across our shelves. Though it’s familiar, it immediately transports our palates and imaginations. We’re taking you beyond just peppermint candies and chocolate you might be familiar with to explore mint teas, sauces, jellies, extracts and more!!

Mint as an herb thrives near pools of water, lakes, rivers and cool moist spots in the shade.