Safflower is an herbaceous tall plant with orange and yellow flowers and spiked leaves. Each part of the plant has a use. People use its colorful flowers as a substitute for saffron for flavoring and coloring rice dishes and we use safflower seeds to create natural and organic vegetable oil. Safflower oil can tolerate high cooking temperatures due to its neutral flavor and high smoke point. If you’re wondering how it might taste and feel like, think sunflower oil, as it’s similar in flavor and texture to it. In the market, you’ll find two types of safflower oil, high-linoleic and high-oleic. The difference between the two is that high-linoleic oil has more polyunsaturated fats, which is ideal for unheated food, whereas high-oleic oil contains about 70% to 80% of monounsaturated fats, which is ideal for heated food. And you want the latter – the high-linoleic oil for cooking food. Even then, there are two varieties of high-oleic safflower oil.