{"id":1820,"date":"2022-04-27T14:52:40","date_gmt":"2022-04-27T12:52:40","guid":{"rendered":"https:\/\/gourmandisesmedievales.com\/?post_type=product&#038;p=1820"},"modified":"2026-02-25T09:56:43","modified_gmt":"2026-02-25T08:56:43","slug":"pain-depice","status":"publish","type":"product","link":"https:\/\/gourmandisesmedievales.com\/produit\/pain-depice\/","title":{"rendered":"PAIN D\u2019\u00c9PICE A L&#8217;ANIS &#8211; Recette du XII\u00e8me si\u00e8cle"},"content":{"rendered":"<p><strong>Ingr\u00e9dients: <\/strong><span>Farine de seigle*, miel*, eau, poudre levante*, bicarbonate, anis*.<\/span><br \/>\n<span>Pr\u00e9sence \u00e9ventuelle de traces d&#8217;arachide, de soja, de s\u00e9same, et de fruits \u00e0 coque. Contient du gluten.<\/span><br \/>\n<span>* issus de l\u2019agriculture biologique UE\/NON UE<\/span><\/p>\n<p><span>V\u00e9ritable pain d\u2019\u00e9pice sans \u0153uf, sans lait, sans beurre.<\/span><\/p>\n<p><span>L\u2019origine du pain d\u2019\u00e9pices remonte tr\u00e8s loin dans l\u2019histoire : d\u00e9j\u00e0 du temps des anciens \u00e9gyptiens l\u2019on consommait un pain au miel, puis le grec Aristophane fait mention du \u00ab\u00a0melitounta\u00a0\u00bb \u00e0 base de farine\u00a0<\/span><span>de s\u00e9same et enduit de miel tandis que \u00ab\u00a0Ath\u00e9n\u00e9e\u00a0\u00bb vente le \u00ab\u00a0melilates\u00a0\u00bb fabriqu\u00e9 \u00e0 Rhodes.<\/span><\/p>\n<p><span>Pline l\u2019ancien rapporte que les romains connaissaient le \u00ab\u00a0panis mellitus\u00a0\u00bb, un pain frit arros\u00e9 de miel, cependant ce n\u2019\u00e9taient que des pr\u00e9curseurs du pain d\u2019\u00e9pices actuel.<\/span><\/p>\n<p><span>Le pain d\u2019\u00e9pice tel que nous le connaissons aujourd\u2019hui aurait pour origine le Mi-Kong, litt\u00e9ralement pain de miel en chinois, d\u00e9j\u00e0 consomm\u00e9 au X\u00e8me si\u00e8cle et fait \u00e0 partir de farine de froment, de miel et quelquefois relev\u00e9 de plantes aromatiques. Des textes du XIII\u00e8me si\u00e8cle citent le Mi-Kong comme faisant partie des rations de guerre des cavaliers de Gengis Khan qui le r\u00e9pandirent chez les arabes.<\/span><\/p>\n<p><span>C\u2019est au Moyen-\u00c2ge, lors des croisades, que les occidentaux en firent connaissance en terre sainte et en rapport\u00e8rent la recette ainsi que les \u00e9pices.\u00a0<span class=\"Apple-converted-space\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/span><\/p>\n<p><span>Une premi\u00e8re mention du \u00ab\u00a0Lebkuchen\u00a0\u00bb, pain d\u2019\u00e9pices en allemand, est faite \u00e0 Ulm en 1296 puis il se r\u00e9pand dans les monast\u00e8res du Saint Empire romain germanique : Munich\u00a0<span class=\"Apple-converted-space\">\u00a0\u00a0<\/span>o\u00f9 un\u00a0\u00bbLebzelter\u00a0\u00bb (pain d\u2019\u00e9picier) paye une taxe en 1370, \u00e0 Nuremberg il est mentionn\u00e9<span class=\"Apple-converted-space\">\u00a0\u00a0<\/span>en 1395, Aachen, B\u00e2le, Augsbourg.<span class=\"Apple-converted-space\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/p>\n<p><span><span class=\"Apple-converted-space\">\u00a0<\/span>Un texte de 1453 rapporte que le pain d\u2019\u00e9pices \u00e9tait sur les tables des moines cisterciens de Marienthal (Alsace) \u00e0 l\u2019occasion des f\u00eates de No\u00ebl.\u00a0<span class=\"Apple-converted-space\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/span><\/p>\n<p><span>Au XVII\u00e8me si\u00e8cle, le pain d\u2019\u00e9pices de Reims o\u00f9 officient une vingtaine de ma\u00eetres \u00ab\u00a0pains d\u2019\u00e9piciers\u00a0\u00bb est le plus r\u00e9put\u00e9 du royaume, le bailli de l\u2019archev\u00eaque leur octroie des statuts de corporation en 1571, reconnus officiellement 1596 par Henri IV.<span class=\"Apple-converted-space\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/span><\/p>\n<p><span>A la renaissance, les \u00ab\u00a0Lebk\u00fcchler\u00a0\u00bb (pain d\u2019\u00e9piciers) \u00e9taient si nombreux en Alsace qu\u2019ils avaient leurs propres corporations dont l\u2019embl\u00e8me repr\u00e9sentait un ours en bretzel.<\/span><\/p>\n<p><span>En 1643 les statuts des corporations d\u2019Alsace interdisent le cumul des ateliers pain d\u2019\u00e9pices\u00a0<\/span><span>m\u00e9tiers de boulanger et de pain d\u2019\u00e9picier. Premi\u00e8re mention \u00e0 Dijon en 1711, Bonaventure Pellerin, vendeur de pain d\u2019\u00e9pice et cabaretier y est inscrit au registre des tailles.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<p><span>En 1725, le pain d\u2019\u00e9picier Nicolas Stohrer, qui f\u00eet son apprentissage dans les cuisines du roi Stanislas de Pologne \u00e0 Wissembourg, devient le p\u00e2tissier favori de Marie Leszczynskaia, future reine de France qu\u2019il suivra \u00e0 Versailles.<\/span><\/p>\n<p><span>La premi\u00e8re mention d\u2019un \u00ab\u00a0Lebk\u00fcchler\u00a0\u00bb \u00e0 Gertwiller cite Andr\u00e9as Schmidt, n\u00e9 en 1727 et \u00e9tabli rue de l\u2019eau, dont les parents \u00e9taient d\u00e9j\u00e0 eux-m\u00eame fabricants de pains d\u2019\u00e9pices et aubergistes \u00e0 Mittelbergheim.<\/span><\/p>\n<p><span>Plusieurs moules alsaciens en bois fruitiers des XV\u00e8me et XVI\u00e8me si\u00e8cles finement sculpt\u00e9s de magnifiques sc\u00e8nes ont \u00e9t\u00e9s conserv\u00e9s et t\u00e9moignent du luxe entourant cette denr\u00e9e \u00e0 cette \u00e9poque en raison de la raret\u00e9 et du prix des \u00e9pices.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poids net :140g<\/p>\n<h4>Une recette du XIIe si\u00e8cle<\/h4>\n<h5>V\u00e9ritable pain d\u2019\u00e9pice sans \u0153uf, sans lait, sans beurre<\/h5>\n<p><span>L\u2019anc\u00eatre du pain d\u2019\u00e9pice est le pain de miel. Celui-ci \u00e9tait connu des anciens \u00c9gyptiens et des Grecs. Le pain d\u2019\u00e9pice serait d\u2019origine Mi-Kong, litt\u00e9ralement \u201cpain de miel\u201d en chinois. Lors des croisades, les occidentaux le d\u00e9couvrirent en terre sainte et en rapport\u00e8rent la recette ainsi que les \u00e9pices.<\/span><\/p>\n<p><span>Tous nos biscuits sont fabriqu\u00e9s de fa\u00e7on artisanale, avec des mati\u00e8res premi\u00e8res bio, sans additif et sans conservateur.<\/span><\/p>\n","protected":false},"featured_media":1823,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_cat":[47],"product_tag":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gourmandisesmedievales.com\/nov-apijson\/wp\/v2\/product\/1820"}],"collection":[{"href":"https:\/\/gourmandisesmedievales.com\/nov-apijson\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gourmandisesmedievales.com\/nov-apijson\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmandisesmedievales.com\/nov-apijson\/wp\/v2\/comments?post=1820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmandisesmedievales.com\/nov-apijson\/wp\/v2\/media\/1823"}],"wp:attachment":[{"href":"https:\/\/gourmandisesmedievales.com\/nov-apijson\/wp\/v2\/media?parent=1820"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gourmandisesmedievales.com\/nov-apijson\/wp\/v2\/product_cat?post=1820"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gourmandisesmedievales.com\/nov-apijson\/wp\/v2\/product_tag?post=1820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}