The humble safflower has a rich tradition as a medicinal oil that was used in many ancient civilisations. The bright yellow and orange flower conceals an abundance of seeds, which are then treated and pressed into either monounsaturated or polyunsaturated oil. Safflower and sunflower oil have a lot of similarities, such as both being high in essential fatty acids Omega 3 and Omega 6, while safflower oil has been shown to alleviate symptoms of coronary heart disease, Type 2 diabetes and high blood pressure. Safflower spice is also commonly used in cooking, but it shouldn’t be confused with its highly sought after cousin, saffron.

Try cooking your next dish with some safflower oil, or use a pinch of safflower spice to add a twist to a range of dishes. Whip up some spicy yoghurt and cucumber dip with pappadams, seasame noodles or spicy pan-fried noodles using safflower oil, or some cinnamon and Egyptian safflower-spiced lamb.