Safflower Oil

Safflower oil is extracted from the seeds of the safflower, a pretty thistle-like plant with orange, red or yellow flowers.There are two types of safflower that produce different kinds of oil: one high in polyunsaturated fatty acid (termed linoleic), the other high in monounsaturated fatty acid (termed oleic).

Linoleic safflower oil was particularly popular in the 70's and 80's when the benefits of polyunsaturated fats were being extolled; although polyunsaturated fats are seen as a healthy alternative to animal fat and can improve the HDL-to-LDL ratio (the ratio of the beneficial high-density lipoprotein to the more harmful low-density lipoprotein), they are also high in omega-6 fatty acids, which most people need to moderate and balance with the healthier omega-3 fatty acids. These days, oleic safflower oil with its high levels of monounsaturated fats is much more popular. This type of fat is said to increase HDL levels and decrease LDL levels, whilst also reducing inflammation.

Usually a deep golden colour, safflower oil is found refined in supermarkets and unrefined in health-food shops. Refined oleic safflower oil has a high smoke point of about 265°F (510°F) making it suitable for high temperature cooking, such as deep-frying, searing, stir-frying and sautéing. It is also suitable for salad dressings and it can be chilled without solidifying. The unrefined oil has a much lower smoke point of only 105°C (225°F), making it suitable only for salad dressings or for blending with other higher smoke point oils for low heat cooking. Safflower oil is also often blended with other oils to make margarine.