Safflower, in contrast to saffron, is the petal of a common flowering plant with a taste in common with chocolate and tobacco and an aroma that is rich and sweet. Today, the seeds are the part of the plant most commonly used, which are cultivated for their oil. Safflower oil has a very mild taste and is used as a cooking oil and in salad dressings.
Safflower has the ability to color food attractively. It was exported to France, Italy and England to color cheeses and sausages in the 18th century, and today is used as a textile dye and an additive to paint.
A major crop in India, the petals of the safflower plant contain a range of nutrients, including phytochemicals, minerals and niacin. Safflower oil, produced throughout the U.S., has also been used to treat a range of conditions including abdominal cramping, fever and some skin diseases.
Benefits of Safflower
Some research suggests Safflower may have the following benefits:
- Blood Sugar Regulation
- Heart Health
- Weight Loss