[Ansteorra] for the cooks...

[Zubeydah Jamilla al-Badawiyya]

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