- Vitamin C
- Vitamin K
- Omega 6
This food is generally used in the form of seeds or oil. The seeds are added raw to salads, or to give more texture to yogurt and creamy snacks. Safflower is often used as a substitute for saffron.
The most widespread use of safflower is in the form of oil. It can be used both for cooking and for dressing salads or meat. In addition, it has a strong resistance to oxidation and rancidity, making it suitable for frying at a high temperature. It is also used to produce vitamin-enriched vegetable margarines and natural supplements for those suffering from vitamin deficiencies.
Safflower is a very ancient plant of Asian origin, that later spread to East Africa. In the past it was cultivated in Egypt, China, Ethiopia and the Mediterranean basin. It seems, in fact, that it was found in Egyptian tombs dating back to 3500 BC and is referred to in traditional Chinese medicine texts from 1061.
Today the world's largest producer of this plant is India, followed by the United States and Mexico. In Europe, however, it is only grown in Portugal and Spain.
Safflower has been used both since ancient times as a medicinal plant for its excellent sweating, diuretic and antipyretic properties, useful to lower the body temperature in case of fever, colds and flu-like illnesses.
In addition, it has anti-inflammatory and pain-relieving effects, stimulates circulation and heart activity, and acts on the uterus to promote menstrual flow and relieve menstrual and menopausal pains. It is also indicated in the treatment and care of liver disorders such as hepatitis and jaundice.