How to cook safflower seeds

The safflower plant has been cultivated in India, China, Persia, and Egypt for centuries and it was only introduced in the United States in 1925. India still remains the largest producer of safflower seed.

Common names for safflower seeds include safflower, false saffron, and saffron thistle. Safflower seeds are about a quarter of an inch long and elongated.

They are an excellent source of iron, magnesium, thiamin, and riboflavin and a good source of potassium and niacin.

How to cook safflower seeds

Safflower seeds are enclosed in a fibrous seed coat that must be removed before they can be eaten or pressed for oil. Up to 40 percent of the weight of the seeds is oil.

Serving suggestions

The seeds of the safflower are eaten fried or roasted. They are one of the primary ingredients in an Indian dish called chutney. The plant’s shoots are also edible and often eaten as salad greens.