Safflower (Carthamus tinctorius) is a thistle-like plant cultivated for its oil-rich seeds and vibrant flowers. The seeds contain around 30–35% oil, which is extracted to produce safflower oil, known for its light colour, neutral flavour, and high linoleic acid content. This oil is valued in cooking, salad dressings, and dietary applications that support heart health. In addition to edible oil, safflower is used in dyes, cosmetics, and pharmaceuticals. The residual meal after oil extraction serves as a protein source for livestock feed.

Safflower is grown mainly in India, Mexico, the United States, and parts of Central Asia, often in dry climates where other crops struggle. Its drought tolerance and low input requirements make it suitable for cultivation on marginal land. With increasing interest in specialty oils and health-focused diets, safflower is gaining recognition as a niche but valuable oilseed crop.