• The Foodie Press: Mamey Sapote

    ​Curiosity is one of the driving forces for The Foodie Press. We’re constantly researching, learning about, and trying to understand the wide, wonderful world of food that we find ourselves in. Jungle Jim’s Produce Department is full of some of the most interesting, yet least known items in the store (unless of course you happen to be from the region of the world where they’re originally found). 800 items in our produce department, ranging from the mundane to the exotic, Read article
  • The Foodie Press: Jackfruit

    The Earth is big. Really big. And it’s full of amazing, challenging, and just plain bizarre foods. Granted, “bizarre” is a relative term, but we’re all used to eating the things we like and most of us rarely branch out into new culinary territory. Unless, of course, you’re surrounded by all of the amazing things we have here at the Jungle. We know that some of you are just as adventurous, though, and that’s why you’re here. Read article
  • The Foodie Press: Capsaicin

    What’s the Deal With Capsaicin?

    The short version: It’s the natural compound that gives chili peppers their heat. It’s concentrated around the seeds of the chili, so pulling out the seeds and fibrous membrane surrounding them will cut down on most of the spiciness. Usually. The higher the concentration of capsaicin, the hotter the pepper. But you already knew that, right?

    The not so short (but still relatively short) version? It’s a little more complicated than that.

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  • The Foodie Press: How Sweet It Is… An Unexpected Honey Adventure

    In a store the size and scope of Jungle Jim’s, it’s easy to forget about some of the basic, almost run-of-the-mill items available. But since this is Jungle Jim’s, even those “basic” items can, and do, take on a life of their own. With more than 100 varieties available year round, honey isn’t just a way to add sweetness and flavor to meats, salads, or barbeque sauces during the summer, or to give your tea that glowing warmth that only honey can provide on chilly winter nights. Read article
  • The Foodie Press: Labneh

    You know how it goes.

    It’s after lunch, but the hours until the end of the day (and dinner) seem to stretch endlessly in front of you, your stomach grumbling in displeasure. Lunch was not enough, it complains. Feed me!

    It was this precise set of circumstances that led the team here to try labneh.

    ​Labneh is a strained yogurt that originated in the Middle East and around the Mediterranean. Read article
  • The Foodie Press: Our First Homebrew

    It’s that time, friends! Here’s how our homebrew went.

    A few weeks ago we outlined everything we’d acquired for the undertaking, so on a sunny Monday afternoon, we loaded it all into our cars and drove off-site to set up our one-pot brewery. We had to leave Jungle Jim’s International Market, where we work from, because of some law that would’ve made us bootleggers if we’d brewed in the store. Personally, I think that’d be pretty cool,

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  • The Foodie Press: Kiwano Melon

    Working upstairs from one of the largest selections of local and international produce in the Midwest always has us eager to try something new, and temptation is just a staircase away.

    Which means that we occasionally finding ourselves wandering the aisles of Jungle Jim’s International Market, eyeballing all of the interesting food from around the world, food that wouldn’t normally grace our tables at home. And we’ll be the first to admit that some of the brightly colored,

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  • The Foodie Press: Soursop

    ​Soursop  has recently been in the news and plastered across health food sites all over the internet as a result of a controversial segment on Doctor Oz. Now, we can’t speak to the purported health benefits, but we were curious about this oversized, prickly fruit, particularly since it has only recently found its way into the Produce Department of Jungle Jim’s International Market.

    Grown predominately internationally, soursop is native to hot, humid climates,

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  • The Foodie Press: Olive Oil

    Tasting Olive Oil

    There is a simple strategy to olive oil tasting, just like there is with wine or coffee. Before you start, we recommend using a dark or tinted glass for tasting testing so the color of the oil doesn’t influence your choice. Contrary to popular belief, color does not influence the taste or quality of the oil. Try to place yourself in an odor free environment because smelling is an important step in testing your olive oil.

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