safflower

[saf-lou-er]

noun

1. a thistlelike composite plant, Carthamus tinctorius, native to the Old World, having finely toothed leaves and large, orange-red flower heads.

2. its dried florets, used medicinally or as a red dyestuff.

safflower

/ ˈsæflaʊə /

noun

1. a thistle-like Eurasian annual plant, Carthamus tinctorius, having large heads of orange-yellow flowers and yielding a dye and an oil used in paints, medicines, etc: family Asteraceae (composites)

2. a red dye used for cotton and for colouring foods and cosmetics, or a drug obtained from the florets of this plant

Word History and Origins

Origin of safflower¹

1575–85; < Dutch saffloer < Middle French safleur, alteration (assimilated to safran saffron and fleur flower ) of Italian asfori < Arabic aṣfar yellow

Word History and Origins

Origin of safflower¹

C16: via Dutch saffloer or German safflor from Old French saffleur, from Early Italian saffiore, of uncertain origin. Influenced by _saffron , _flower

Example Sentences

Researchers are now examining how oxylipins lead to weight gain and whether similar reactions occur with other oils high in linoleic acid, including corn, sunflower, and safflower oils.

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In addition to tomatoes and cotton, the area’s farms produce crops such as safflower, alfalfa and pistachios, some of which ended up underwater during the flooding two years ago.

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But a host of other row crops are also used as a source of oils, including cotton, corn, safflower, peanut and flax.

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To back up, omega-6 is found in seeds and vegetables and the oils extracted from them — oils like soybean, corn, canola, cottonseed, safflower and sunflower.

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For some oil and vinegar dressings, you might want a more neutrally flavored oil, like safflower or grapeseed.

Read more on Washington Times