Safflower oil is produced from the seeds of the safflower plant (Carthamus tinctorius), a hardy crop grown in dry regions. It is a light-coloured, flavour-neutral oil available in two main types: high-linoleic and high-oleic. The high-linoleic variety is rich in polyunsaturated fatty acids, making it suitable for salad dressings and dietary uses that promote heart health. High-oleic safflower oil, with more monounsaturated fats, offers excellent stability for frying and baking.

Beyond food, safflower oil is used in paints, coatings, cosmetics, and pharmaceuticals. The by-product meal from oil extraction is protein-rich and fed to livestock. The key safflower-growing regions are India, Mexico, the United States, and Central Asia. With increasing demand for healthy and specialty oils, safflower oil is gaining recognition as a versatile option in both culinary and industrial markets.