{"id":706,"date":"2016-04-02T03:00:05","date_gmt":"2016-04-02T00:00:05","guid":{"rendered":"https:\/\/ph.yhb.org.il\/fr\/?p=706"},"modified":"2018-03-20T09:50:58","modified_gmt":"2018-03-20T07:50:58","slug":"04-02-03","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/fr\/04-02-03\/","title":{"rendered":"03. Ce qu\u2019est le <em>\u2018hamets<\/em>, ce qu\u2019est le <em>s\u00e9or<\/em>"},"content":{"rendered":"<p>Le \u2018hamets que la Torah interdit \u00e0 Pessa\u2019h, c\u2019est l\u2019une des cinq c\u00e9r\u00e9ales suivantes, mise en contact avec de l\u2019eau jusqu\u2019\u00e0 fermentation\u00a0: le bl\u00e9, l\u2019orge, l\u2019avoine, le seigle et l\u2019\u00e9peautre. Ce sont les c\u00e9r\u00e9ales dont on fait le pain, aliment de base de l\u2019homme, avant la consommation duquel nos sages ont prescrit de r\u00e9citer une b\u00e9n\u00e9diction particuli\u00e8re\u00a0: <em>hamotsi l\u00e9\u2019hem min haarets<\/em> (\u00ab\u00a0B\u00e9ni sois-Tu\u2026 qui fais sortir le pain de la terre\u00a0\u00bb), et apr\u00e8s la consommation duquel la Torah nous prescrit de r\u00e9citer le <em>Birkat hamazon<\/em>, actions de gr\u00e2ce. Pour que le pain soit savoureux et facile \u00e0 dig\u00e9rer, on fait fermenter et gonfler sa p\u00e2te.<\/p>\n<p>Il existe deux cat\u00e9gories de produits ferment\u00e9s\u00a0: le <em>\u2018hamets<\/em> (p\u00e2te lev\u00e9e) et le <em>s\u00e9or<\/em> (levain, levure). L\u2019un et l\u2019autre sont fabriqu\u00e9s en m\u00e9langeant de l\u2019eau \u00e0 de la farine. Le \u2018hamets ordinaire est un produit ferment\u00e9, obtenu en laissant fermenter la p\u00e2te pour en faire du pain ou des g\u00e2teaux. La fermentation s\u2019obtient en laissant la p\u00e2te reposer, sans mouvement. Quand on veut am\u00e9liorer et h\u00e2ter la fermentation, on introduit dans la p\u00e2te du <em>s\u00e9or<\/em>. Le <em>s\u00e9or<\/em>, levain ou levure, est pr\u00e9cis\u00e9ment la seconde cat\u00e9gorie de produits ferment\u00e9s, que l\u2019on obtient en laissant reposer du \u2018hamets pendant longtemps, afin qu\u2019une effervescence se produise et qu\u2019il \u00a0fermente davantage\u00a0; cela, au point que son go\u00fbt devient tr\u00e8s acide et qu\u2019il est impropre \u00e0 la consommation humaine. Comme nous l\u2019avons dit, le r\u00f4le du levain ou de la levure est de h\u00e2ter et d\u2019am\u00e9liorer le processus de fermentation des diff\u00e9rentes sortes de p\u00e2te, pour en faire des pains ou des g\u00e2teaux. En d\u2019autres termes, le \u2018hamets est destin\u00e9 \u00e0 la consommation, tandis que le <em>s\u00e9or<\/em> aide \u00e0 la pr\u00e9paration d\u2019aliments \u2018hamets. La Torah interdit l\u2019un et l\u2019autre, et leur statut est semblable\u00a0: si, \u00e0 Pessa\u2019h, on laisse dans son domaine le volume d\u2019un <em>kaza\u00eft<\/em> de l\u2019un ou de l\u2019autre, on transgresse les interdits de <em>bal y\u00e9ra\u00e9<\/em> (\u00ab\u00a0il n\u2019en sera pas vu\u00a0\u00bb) et de <em>bal yimats\u00e9<\/em> (\u00ab\u00a0il ne s\u2019en trouvera pas\u00a0\u00bb, <em>Beitsa <\/em>7b).<\/p>\n<p>En revanche, si l\u2019on prend de la farine d\u2019une des cinq c\u00e9r\u00e9ales susmentionn\u00e9es, qu\u2019on la m\u00e9lange \u00e0 de l\u2019eau, qu\u2019on p\u00e9trisse rapidement ce m\u00e9lange et qu\u2019on l\u2019enfourne imm\u00e9diatement, la p\u00e2te n\u2019aura pas le temps de fermenter\u00a0: cela donne de la matsa (pain azyme), que nous avons obligation de manger le premier soir de Pessa\u2019h en souvenir de la sortie d\u2019Egypte, comme il est dit\u00a0: \u00ab\u00a0Le peuple emporta sa p\u00e2te avant qu\u2019elle ne ferment\u00e2t\u00a0\u00bb (Ex 12, 34). Nous voyons donc que les m\u00eames ingr\u00e9dients, qui sont susceptibles de fermenter, sont pr\u00e9cis\u00e9ment ceux dont on fait la matsa, dont la consommation est une mitsva (<em>Pessa\u2019him<\/em> 35a).<\/p>\n<p>Le riz, le millet, quoiqu\u2019ils ressemblent aux cinq esp\u00e8ces cit\u00e9es, et qu\u2019ils gonflent eux aussi, ne suivent pas un processus complet de fermentation, contrairement \u00e0 ces cinq esp\u00e8ces. Aussi, l\u2019interdit du \u2018hamets ne s\u2019applique pas \u00e0 eux\u00a0; de m\u00eame, si l\u2019on en a fait du pain azyme, on ne saurait accomplir la mitsva de consommer de la matsa par un tel pain.<\/p>\n<p>Il faut prendre garde \u00e0 un point\u00a0: l\u2019\u00e9peautre (<em>kousmin<\/em>) est l\u2019une des cinq c\u00e9r\u00e9ales susceptibles de fermentation, tandis que le sarrasin (<em>kouss\u00e9met<\/em>) est une l\u00e9gumineuse. Ceux qui ont coutume de manger des l\u00e9gumineuses (<em>kitniot<\/em>) \u00e0 Pessa\u2019h peuvent manger du sarrasin\u00a0; m\u00eame pour ceux qui n\u2019ont pas coutume de manger des <em>kitniot<\/em>, cela reste permis aux malades (<em>Michna Beroura<\/em> 453, 4 et 7\u00a0; il faut prendre garde au fait que certains permutent ces deux noms, de sorte que ce qui est parfois appel\u00e9 \u00e0 tort <em>kouss\u00e9met<\/em> est en r\u00e9alit\u00e9 de l\u2019\u00e9peautre interdit).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le \u2018hamets que la Torah interdit \u00e0 Pessa\u2019h, c\u2019est l\u2019une des cinq c\u00e9r\u00e9ales suivantes, mise en contact avec de l\u2019eau jusqu\u2019\u00e0 fermentation\u00a0: le bl\u00e9, l\u2019orge, l\u2019avoine, le seigle et l\u2019\u00e9peautre. Ce sont les c\u00e9r\u00e9ales dont on fait le pain, aliment de base de l\u2019homme, avant la consommation duquel nos sages ont prescrit de r\u00e9citer une [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70],"tags":[],"class_list":["post-706","post","type-post","status-publish","format-standard","hentry","category-04-02"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>03. 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Ce sont les c\u00e9r\u00e9ales dont on fait le pain, aliment de base de l\u2019homme, avant la consommation duquel nos sages ont prescrit de r\u00e9citer une [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ph.yhb.org.il\/fr\/04-02-03\/\" \/>\n<meta property=\"og:site_name\" content=\"Pnin\u00e9 Halakha\" \/>\n<meta property=\"article:published_time\" content=\"2016-04-02T00:00:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-03-20T07:50:58+00:00\" \/>\n<meta name=\"author\" content=\"orah765768\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"orah765768\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ph.yhb.org.il\\\/fr\\\/04-02-03\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ph.yhb.org.il\\\/fr\\\/04-02-03\\\/\"},\"author\":{\"name\":\"orah765768\",\"@id\":\"https:\\\/\\\/ph.yhb.org.il\\\/fr\\\/#\\\/schema\\\/person\\\/0996d17962bfd8ffd1c8ef7117a4204b\"},\"headline\":\"03. 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