Production annual capacity: 50 MT
Packaging: PP-BAGS with PE inner layer, 24 kg bag
Shipping port: the possibility of shipping from any port of Iran especially Bandar Abbas
2- CAD (Cash Against Documents)
3- TT (Telegraphic Transfer)
Botanical Name: Carthamus tinctorius
Safflower (Carthamus tinctorius L.), a multi-purpose crop that has been grown for centuries for its flowers; The thistle-like safflower is an ancient crop, traditionally grown on small plots for local consumption, whether as medicine, dye, food colorant, spice or even as safflower tea.
Today it’s grown in many parts of the world, mainly as an oilseed crop. It is commercially cultivated for vegetable oil extracted from the seeds.
Safflower seeds, which yield quality oil rich in polyunsaturated fatty acids (linoleic acid, 78 %).
Safflower plant has many advantages like ease of growing and its hardy nature, producing a crop even under adverse soil and climatic conditions.
Unscrupulous merchants sometimes pass it off to tourists as the much more expensive saffron, and indeed it is named bastard or false saffron in some countries.
About Taste: Safflower flower has little aroma, but smells herbaceous and somewhat leathery; the flavor is bitter and lightly pungent. Although safflower contains the coloring agent’s carthamin and saflor yellow, it lacks essential oils to provide aroma.
Dried safflower petals: Safflowers are the globe-shaped flowers of a tall, upright plant with prickly edged, oval leaves.
When growing, the flowers are deep red with yellow tips; when dried, they’re yellow to bright orange to brick red in color.
It may be sold as loose, dried petals or as compressed flower heads. Store in an airtight container. The flavor fades after 6–8 months.
Safflower will color rice, stews, and soups a light gold, although it doesn’t give the depth of color or complex flavors of saffron. It is often used in this way in India and in the Arab world. Petals may be added straight to the dish or infused in warm water to obtain a coloring liquid.
Portuguese cooks use safflower in seasoning pastes for fish stews and in the vinegar sauces that accompany fried fish. In Turkey it’s used in cooking or as a garnish; in Georgia it’s essential to khmeli suneli spice mix.
Safflower oil is high in the monounsaturated fatty acids that are beneficial in the prevention of heart disease.
Good with fish, rice, root vegetables. Combines well with chili, cumin, garlic, paprika, cilantro, parsley.