Safflower Oil (Carthamus tinctorious)
Safflower (Carthamus tinctorius) is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish Colonies along the Rio Grande river as a substitute for Saffron.
Safflower is one of humanity's oldest crops. Chemical analysis of ancient Egyptian textiles dated to the Twelfth Dynasty identified dyes made from safflower, and garlands made from safflowers were found in the tomb of the pharaoh Tutankhamun.
Traditionally, the crop was grown for its seeds, and used for coloring and flavoring foods, in medicines, and making red (carthamin) and yellow dyes, especially before cheaper aniline dyes became available. For the last fifty years or so, the plant has been cultivated mainly for the vegetable oil extracted from its seeds.
Safflower seed oil is flavorless and colorless, and nutritionally similar to sunflower oil. It is used mainly in cosmetics and as a cooking oil, in salad dressing, and for the production of margarine.
There are two types of safflower that produce different kinds of oil: one high in monounsaturated fatty acid (oleic acid) and the other high in polyunsaturated fatty acid (linoleic acid). Currently the predominant edible oil market is for the former, which is lower in saturated fats than olive oil. The latter is used in painting in the place of linseed oil, particularly with white paints, as it does not have the yellow tint which linseed oil possesses.
Find Organic Safflower Oil in the following BVO Products.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.