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Hardal otu, y\u00fczy\u0131llardan beri Anadolu\u2019da bilinen ve kullan\u0131lan bir bitkidir, pek \u00e7ok y\u00f6rede sevilerek yenir. Kendine has kokusuyla \u00f6n plana \u00e7\u0131kan hardal hakk\u0131nda merak etti\u011finiz her \u015fey yaz\u0131m\u0131zda\u2026<\/p>\n
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Turpgiller familyas\u0131ndan Akdeniz k\u00f6kenli Sinapsis bitkisinin tohumu olan hardal, keskin ve aromatik tad\u0131 ile \u00f6n plandad\u0131r. Hardal tohumlar\u0131, gastronomide \u00e7e\u015fni olarak veya ayn\u0131 ad\u0131 ta\u015f\u0131yan hardal sosu yapmak i\u00e7in kullan\u0131lan k\u00fc\u00e7\u00fck tanelerdir. B\u00fct\u00fcn, ezilmi\u015f veya \u00f6\u011f\u00fct\u00fclm\u00fc\u015f hardal tohumlar\u0131n\u0131n yenilebilir h\u00e2le gelmesi i\u00e7in \u00f6nceden su, sirke, limon suyu, tuz ve di\u011fer baharatlar ile harmanlanmas\u0131 gerekir.<\/p>\n
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D\u00fcnya \u00fczerinde 40\u2019tan fazla hardal \u00e7e\u015fidi olsa da besin olarak kullan\u0131lan ba\u015fl\u0131ca d\u00f6rt t\u00fcr\u00fc vard\u0131r. En \u00e7ok bilinen ve t\u00fcketilen \u00e7e\u015fitleri beyaz, sar\u0131, kahverengi ve siyah hardald\u0131r. Y\u00fczy\u0131llard\u0131r Asya ve Avrupa\u2019da yeti\u015ftirilen hardal\u0131n \u00fclkemizde siyah, sar\u0131 ve beyaz t\u00fcrleri bulunmaktad\u0131r.<\/p>\n
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Beyaz ve sar\u0131 hardal ac\u0131 tad\u0131yla \u00f6n plana \u00e7\u0131kmas\u0131na ra\u011fmen en az baharatl\u0131 olanlar\u0131d\u0131r. Bu tohumlar Kuzey Afrika, Orta Do\u011fu, Akdeniz ve Avrupa gibi b\u00f6lgelerde \u00fcretilir. \u00d6zellikle Hint mutfa\u011f\u0131 gibi egzotik tatlara sahip mutfak k\u00fclt\u00fcrlerinde kendine yer bulan siyah hardal ise; ABD, Arjantin, Brezilya ve \u00fclkemizde yeti\u015fir. Kahverengi hardal Asya \u00fclkelerinde; Hint, Japon ve \u00c7in mutfa\u011f\u0131nda g\u00f6r\u00fcl\u00fcr. \u00d6zetle keskin ve daha aromatik tatlar\u0131 sevenler siyah ve kahverengi hardal\u0131; daha hafif lezzetlerden ho\u015flananlar ise sar\u0131 ve beyaz hardal\u0131 tercih eder.<\/p>\n
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A, K, C ve B grubu vitaminlerin kayna\u011f\u0131 olan hardalda; kalsiyum, \u00e7inko, selenyum, magnezyum, potasyum, demir ve fosfor mineralleri bulunur.<\/p>\n
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Sosisli sandvi\u00e7in vazge\u00e7ilmezi olan hardal, ayr\u0131ca bir\u00e7ok yeme\u011fin sosunda ve marinasyonunda da kullan\u0131l\u0131r. Salata soslar\u0131ndan k\u0131zartmalara pek \u00e7ok \u015fekilde t\u00fcketilen hardal\u0131n keskin tad\u0131 ise pi\u015ftik\u00e7e kaybolur.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row][vc_column][vc_column_text] Hardal otu, y\u00fczy\u0131llardan beri Anadolu\u2019da bilinen ve kullan\u0131lan bir bitkidir, pek \u00e7ok y\u00f6rede sevilerek yenir. Kendine has kokusuyla \u00f6n plana \u00e7\u0131kan hardal hakk\u0131nda merak etti\u011finiz her \u015fey yaz\u0131m\u0131zda\u2026 [\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”innerItemContainer”][vc_column][eltd_section_title alignment=”left” title=”1#” title_font_size=”13″][vc_single_image image=”28449″ img_size=”full” el_class=”innerImageContainer”][vc_column_text el_class=”innerText”] Turpgiller familyas\u0131ndan Akdeniz k\u00f6kenli Sinapsis bitkisinin tohumu olan hardal, keskin ve aromatik tad\u0131 ile \u00f6n plandad\u0131r. Hardal […]<\/p>\n","protected":false},"author":1,"featured_media":28448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[427,1594,3254,305],"class_list":["post-28447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-beslenme","tag-bitki","tag-hardal","tag-hardal-otu","tag-yemek"],"_links":{"self":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/28447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28447"}],"version-history":[{"count":0,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=\/wp\/v2\/posts\/28447\/revisions"}],"wp:attachment":[{"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soms.invekor.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}