Safflower oil
Carthamus tinctorius · Oil
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Safflower oil is the very light, pale, almost colourless fat pressed and extracted from the seeds of the safflower (Carthamus tinctorius), a thistle-like annual grown since antiquity first for its red and yellow flower dye and later chiefly for its oil. Refined and about as neutral in taste and smell as a cooking oil gets, with one of the highest smoke points of any common oil, it is prized for deep-frying and for clean, flavourless salad oils and margarines.
Tastes like
RichStrong
Aroma
waxyfattygrassoat flakesnuttysoapy
Per 100 g
884kcal
0gcarbs
0gprotein
100gfat
0gfibre
Good to know
Safflower oil is pressed and solvent-extracted from the seeds of Carthamus tinctorius, which run roughly 30–45% oil; after crushing, the residual oil is drawn from the press cake with a solvent, then the crude oil is refined into the very light, neutral product sold for cooking.
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