Safflowers Dried Whole

Description

Latin Name: Carthamus Tinctorius

Origin Country: Iran

Carthamus tinctorius, commonly known as safflower, is an annual, thistle-like plant from the Asteraceae family, native to arid regions of Asia, the Middle East, and North Africa. Traditionally cultivated for its oil-rich seeds, safflower oil is widely used in cooking and cosmetics. The flowers have been historically used as a natural dye. Drought-resistant and adaptable, safflower thrives in warm climates with well-drained soil. Safflower has a mild, slightly nutty, and earthy flavour with a subtle bitterness.

Benefits

– Carthamus tinctorius may improves elasticity, and is used in cosmetics for its nourishing properties.

– Safflower can support metabolism and may help in weight control.

–  The dried petals are used as a natural food colorant and mild alternative to saffron.

– It can support digestive health.

– The flowers produce yellow and red pigments used in textiles and cosmetics.

– Culinary Use

Safflower Petals can be used as a saffron substitute in rice, soups, and stews for mild colour and flavour.

– Herbal Tea

Heat water to about 90°C (194°F) but avoid boiling it fully to preserve the delicate properties of the petals. Place 1 to 2 teaspoons of dried safflower petals in a cup or teapot. Pour the hot water over the petals and let them steep for 5–10 minutes, depending on how strong you want the tea. Add honey, lemon, or a bit of ginger for extra taste.

– Carthamus tinctorius is generally considered safe in moderate amounts.

– However, safflower may cause allergic reactions, such as itching, swelling, or breathing issues.

– High consumption of safflower may cause mild digestive discomfort, including diarrhoea or bloating.

– Pregnant or breastfeeding women must consult their healthcare provider before consumption safflower.

Additional information