Safflower oil is extracted from the seeds of the Carthamus tinctorius plant, which has yellow or orange flowers. Although the plant was historically used for dyes, today, the oil is its most valuable product. It is a healthy alternative to other vegetable oils and is suitable for cooking at high temperatures due to its higher calorific value and neutral flavor. There are two main varieties: high-linoleic safflower oil, rich in polyunsaturated fatty acids, ideal for cold foods, and high-oleic safflower oil, with more monounsaturated fats, suitable for cooking.

Safflower oil is prized for its anti-inflammatory properties, ability to aid in the loss of abdominal fat, and benefits for regulating blood sugar and cholesterol. In addition to its culinary uses, it is also used as a skin moisturizer and carrier oil for essential oils.