Saffron's aroma is often described to be something like metallic honey with grassy or hay-like notes. Its taste has also been noted as hay-like and somewhat bitter. Saffron gives a light yellow-orange colouring to foods. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian,Turkish, Moroccan and Cornish cuisines. Confectioneries 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"). Saffron has been used as a traditional medicine for a long time. Modern medicine has also discovered itas 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.