Safflower oil is a versatile cooking oil derived from the seeds of the safflower plant (Carthamus tinctorius). It is prized for its neutral flavor, light texture, and high smoke point, which ranges between 450°F (232°C) and 510°F (266°C), depending on whether it is refined or unrefined. This high smoke point makes safflower oil particularly suitable for high-heat cooking methods, such as frying, sautéing, and roasting, where it can withstand the temperatures required without breaking down and producing harmful compounds.
Safflower oil is also commonly used in salad dressings, marinades, and baking due to its mild flavor, which does not overpower other ingredients.
Safflower oil is available in two main varieties: high-oleic and high-linoleic. The high-oleic version is richer in monounsaturated fats, making it more stable for cooking and a healthier option for heart health, while the high-linoleic type, higher in polyunsaturated fats, is often used in cold applications like dressings and for its emulsifying properties.