There are mentions of safflower dating back almost 4000 years. Safflower has a rich, sweet aroma that can hold up to cooking. Its flavour is mild and has been described as having notes in common with the flavours of chocolate and tobacco. High in minerals and vitamins B3, all known as niacin, safflower helps relieve fever, stomach cramps and skin diseases. Safflower is sometimes called "false saffron" as the dried petals do bear similarity. Safflower is used to provide the colour in margarine and is common in natural dyes and cuisines around the world.