[Ansteorra] for the cooks...

[Kelly Hatcher]

You just gave me an excuse to use a really cool website that was referenced
today in a food community I frequent ;-}

According to this site Spanish and Turkish saffron are the same plant.

http://www.uni-graz.at/~katzer/engl/generic_frame.html?Croc_sat.html

--
Ceallach mac Donal

On 1/12/06, Zubeydah Jamilla al-Badawiyya <zubeydah at northkeep.org> wrote:
>
> I've used Spanish saffron  before (the stamens of a specific crocus,
> dried).
> I've never seen/used Turkish Saffron before (similarly smelling dried..
> something? flowers? stems?). A friend just got back from Turkey, and
> brought
> me probably 2 cups of the stuff.
>
> What are the differences in taste?
> What exactly IS turkish saffron?
> Any suggestions on recipes?
>
> Curiously,
>
> Zubeydah
>
>
>
>
>
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