{"id":751,"date":"2020-12-14T07:56:40","date_gmt":"2020-12-14T07:56:40","guid":{"rendered":"https:\/\/www.gica.tn\/fr\/?p=751"},"modified":"2020-12-14T07:56:42","modified_gmt":"2020-12-14T07:56:42","slug":"la-harissa-histoire-de-generations","status":"publish","type":"post","link":"https:\/\/www.gica.tn\/fr\/?p=751","title":{"rendered":"La Harissa &#8211; Histoire de g\u00e9n\u00e9rations"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/12\/Affiche-Harissa-site-GICA.png\" alt=\"\" class=\"wp-image-752\" width=\"420\" height=\"352\" srcset=\"https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/12\/Affiche-Harissa-site-GICA.png 940w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/12\/Affiche-Harissa-site-GICA-300x251.png 300w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/12\/Affiche-Harissa-site-GICA-768x644.png 768w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/12\/Affiche-Harissa-site-GICA-66x55.png 66w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/12\/Affiche-Harissa-site-GICA-624x523.png 624w\" sizes=\"(max-width: 420px) 100vw, 420px\" \/><\/figure><\/div>\n\n\n\n<p>Class\u00e9e deuxi\u00e8me \u00e0 l&rsquo;\u00e9chelle nationale apr\u00e8s\nla transformation des tomates, la transformation du piment en Harissa\nrepr\u00e9sente l&rsquo;une des branches les plus importantes du secteur des conserves\nalimentaires en Tunisie.<\/p>\n\n\n\n<p>C&rsquo;est \u00e0 partir du XVII si\u00e8cle, que les cultures de piments ont d\u00e9but\u00e9 dans la r\u00e9gion c\u00f4ti\u00e8re du Cap Bon, et depuis, la Harissa est devenue une recette authentique, qui se transmet&nbsp; de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration dans chaque foyer Tunisien. A partir de la moiti\u00e9 du XX si\u00e8cle, les unit\u00e9s de transformation ont adopt\u00e9 et industrialis\u00e9 la recette. <\/p>\n\n\n\n<p>La Harissa, cette sauce \u00e0 la texture p\u00e2teuse, \u00e9pic\u00e9e et piquante, compos\u00e9e de piments rouges et d\u2019un m\u00e9lange d\u2019\u00e9pices typiquement m\u00e9diterran\u00e9ennes qui sont, ail, coriandre, carvi et sel, est l&rsquo;un des produits les plus pris\u00e9s par le consommateur Tunisien.<\/p>\n\n\n\n<p>Ce condiment indispensable de la gastronomie Tunisienne, est source d&rsquo;une multitude de bienfaits sur la sant\u00e9 humaine. Permettant de profiter des atouts du piment rouge, la Harissa repr\u00e9sente une source de <strong>Vitamines B6<\/strong>, <strong>C<\/strong>, <strong>E<\/strong> et <strong>K<\/strong>, et <strong>Fer<\/strong>, <strong>Cuivre<\/strong>, <strong>Magn\u00e9siu<\/strong>m, et notamment de la <strong>capsa\u00efcin<\/strong>e, cet antioxydant responsable du go\u00fbt piquant.<\/p>\n\n\n\n<p>Prouv\u00e9e par une multitude de\nrecherches scientifiques, la consommation de la Harissa, permet d&rsquo;am\u00e9liorer la\ndigestion, pr\u00e9vient le diab\u00e8te et les cancers, et r\u00e9duit les risques des\nmaladies cardio-vasculaires.<\/p>\n\n\n\n<p>Nous rappelons, qu&rsquo;un dossier de candidature de la Harissa intitul\u00e9 \u00ab\u00a0<strong>Savoir, Savoir-faire et pratiques culinaires et sociales<\/strong>\u00a0\u00bb a \u00e9t\u00e9 officiellement d\u00e9pos\u00e9 \u00e0 la date du14 Octobre 2020 aupr\u00e8s de l&rsquo;<strong>UNESCO<\/strong>, en vue de son inscription sur la liste repr\u00e9sentative du patrimoine culturel et immat\u00e9riel de l&rsquo;humanit\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Harissa, cette sauce \u00e0 la texture p\u00e2teuse, \u00e9pic\u00e9e et piquante, compos\u00e9e de piments rouges et d\u2019un m\u00e9lange d\u2019\u00e9pices typiquement m\u00e9diterran\u00e9ennes qui sont, ail, coriandre, carvi et sel, est l&rsquo;un des produits les plus pris\u00e9s par le consommateur Tunisien.<\/p>\n","protected":false},"author":5,"featured_media":752,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[105,23,111,109,110],"class_list":["post-751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-conserves-de-harissa","tag-bienfaits","tag-harissa","tag-histoire","tag-piment","tag-piquant"],"_links":{"self":[{"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/posts\/751"}],"collection":[{"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=751"}],"version-history":[{"count":3,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/posts\/751\/revisions"}],"predecessor-version":[{"id":755,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/posts\/751\/revisions\/755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/media\/752"}],"wp:attachment":[{"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}