Safflower

Safflower - TheRecipe.Website
Written by Gryphon
Safflower - TheRecipe.Website

Safflower

Safflower – Although we know it better for the oil extracted from its seeds, the dried flowers of the thistle-like plant Carthamus tinctorius are also valued, primarily for their ability to color foods yellow. In fact, unscrupulous spice merchants may try to pass it off as the much more expensive saffron, and it is often called false saffron. It is almost without aroma, and has a subtle bitter and lightly pungent flavour. It is used to colour rice, stews, soups, and sauces in India, Portugal, and Turkey.

    • Categories: Spices
    • Tags: Spices