You will receive 1 lb. of oil, dispensed by weight. Safflower oil (high oleic) Carthamus tinctorius Flos., Mexico (synonyms are American saffron, false saffron, bastard saffron and dyers’ saffron) Safflower oil is an unsaturated oil which is a pale to rusty yellow in color with a makeup similar to that of sunflower oil. The oil is cold pressed from the seeds. Its odor is bland with little odor. The natural pigments safflomin and carthamine ( or vegetable red) have a long history in dyeing and in the manufacture of paints and cosmetics. It is used today in the making of rouge and other make-up in Algeria. The leaves and seeds are capable of making milk curdle, thanks to a special enzyme. The oil has been used as a lamp oil. Use of safflower oil aids prevention of chronic degenerative diseases such as arteriosclerosis, arthritis and coronary thrombosis. It prevents cholesterol from hardening and normalizes its metabolism. Both the seeds and the oil are beneficial to diabetics or those suffering form angina and circulatory problems. The oil is also helpful in cases of bronchial asthma and nephrosis. Safflower is reputed to have diuretic properties and safflower tea promotes sweating. For external use, it’s recommended for eczema and rough skin. High oleic safflower oil is used for its high resistance to oxidation and heat degradation enabling many culinary applications including high temperature frying. It is useful as a food supplement as it is a rich source of essential fatty acids. When an unsaturated oil is used in cooking, increased temperature gives a greater rate of degradation by oxidation. This means that the oil is fine for salad dressings, as there’s no heat involved, but when used for frying the resulting high level of oxidation can make both the oil and fumes toxic. Safflower oil (high oleic) has a high smoke point, is more resistant to high temperatures and is safe to use in cooking and frying.