Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has been noted also as hay-like and some what bitter. Saffron also contributes a luminous yellow-orange colouring to foods. Because of the unusual taste and colouring it adds to foods, saffron is widely used in Persian, Arab, Central Asian, European, Indian, Iranian, Moroccan and Cornish cuisines. Confectionaries and liquors also often include saffron. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "assafroa") and turmeric (Curcuma longa). Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic (cancer-suppressing),[ anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery.
