{"id":1093,"date":"2022-01-05T08:18:21","date_gmt":"2022-01-05T08:18:21","guid":{"rendered":"https:\/\/www.gica.tn\/en\/?p=1093"},"modified":"2022-01-05T08:18:36","modified_gmt":"2022-01-05T08:18:36","slug":"tunisian-harissa-popular-all-over-the-world","status":"publish","type":"post","link":"https:\/\/www.gica.tn\/en\/?p=1093","title":{"rendered":"Tunisian Harissa: popular all over the world"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1-1024x576.png\" alt=\"\" class=\"wp-image-1094\" srcset=\"https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1-1024x576.png 1024w, https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1-300x169.png 300w, https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1-768x432.png 768w, https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1-98x55.png 98w, https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1-947x532.png 947w, https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1-624x351.png 624w, https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1-1320x742.png 1320w, https:\/\/www.gica.tn\/en\/wp-content\/uploads\/2022\/01\/La-Harissa-Tunisienne-populaire-dans-le-monde-entier-1.png 1366w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>The culture of peppers was introduced in Tunisia in the XVI century.<\/p>\n\n\n\n<p>And since this time, the Harissa has been integrated in the Tunisian culinary traditions to become this national condiment and to spread all over the Mediterranean basin. Harissa, a spicy paste made of red peppers, is one of the most famous Tunisian culinary products. It is seasoned with garlic, caraway, and coriander condiments that give it an original flavor.<\/p>\n\n\n\n<p>This essential ingredient of Tunisian cuisine releases its flavor when mixed with olive oil.<\/p>\n\n\n\n<p>Harissa is therefore also a condiment to season and spice up dishes, sauces, soups etc.<\/p>\n\n\n\n<p>Indeed Harissa is not so much there to bring spiciness but rather depth and taste.<\/p>\n\n\n\n<p>The flavor of the Tunisian harissa has long since gained popularity in Europe and moreover across the 5 continents.<\/p>\n\n\n\n<p>The chili pepper that constitutes the basis of this preparation is cultivated in specific regions such as Cap Bon in the north or Kairouan in the center.<\/p>\n\n\n\n<p>As a reminder, Tunisia has submitted the application of the harissa for inclusion in the cultural heritage of humanity of UNESCO to protect the harissa, the famous Tunisian condiment popular around the world.<\/p>\n\n\n\n<p>UNESCO will complete the work begun by GICA to certify that the preparations sold under the name of &#8220;harissa&#8221; are prepared according to an authentic recipe and with quality ingredients.<\/p>\n\n\n\n<p>A new step towards a more effective protection of Harissa! And also a beautiful highlight for this bright red dish with fantastic fragrances.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The culture of peppers was introduced in Tunisia in the XVI century. And since this time, the Harissa has been integrated in the Tunisian culinary traditions to become this national [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1094,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,3],"tags":[41,23],"class_list":["post-1093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-canned-harissa","category-news","tag-gica","tag-harissa"],"_links":{"self":[{"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/posts\/1093"}],"collection":[{"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1093"}],"version-history":[{"count":2,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/posts\/1093\/revisions"}],"predecessor-version":[{"id":1096,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/posts\/1093\/revisions\/1096"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/media\/1094"}],"wp:attachment":[{"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}