Safflower (Carthamus tinctorius), known as kusum in Hindi or karadi in Marathi, is a versatile plant cultivated for its seeds, oil, and medicinal properties. It has been grown for centuries and is used in cooking, dye production, and traditional medicine.
Key Features
- Appearance: A thistle-like plant with spiny leaves and bright orange, yellow, or red flowers.
- Seeds: Small, white seeds rich in oil.
- Other Names:
- Hindi: Kusum
- Marathi: Kardai
- Tamil: Kusumba
- Telugu: Kusuma
- Uses: Cultivated primarily for its edible oil and as a natural dye source.
Nutritional Benefits
- Rich in Healthy Fats:
- High in unsaturated fatty acids, particularly linoleic acid, which is beneficial for heart health.
- Vitamin E: Acts as an antioxidant, promoting skin health and protecting against free radicals.
- Low in Saturated Fat: A heart-friendly choice for cooking.
- Dietary Fiber (from seeds): Promotes digestion and helps maintain a healthy gut.
Culinary Uses
- Safflower Oil:
- Used in cooking, especially for frying, due to its high smoke point.
- Common in salad dressings and marinades for its neutral flavor.
- Safflower Tea:
- Made from dried flowers, known for its detoxifying and calming effects.
- Food Coloring:
- Dried flowers are used as a natural dye or substitute for saffron (though less intense in flavor and color).
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