Safflower is one of the oldest crops in human history. Archaeological remains found on the territory of Mesopotamia indicate a possible age of about 2500 BC. It is known for certain that safflower was used back in the days of Ancient Egypt, an orange pigment was obtained from it, which was used as a dye for fabrics that were wrapped around the dead. Later, in In the Middle Ages, safflower became widely known in Europe, they dyed fabrics from which clothes were sewn. In France and Italy, cheeses and sausages were colored with it. For a long time, safflower was considered exclusively a red-orange food coloring. Today, it is mostly a pancake culture. Safflower petals have been used since ancient times as an alternative to saffron, as a cheaper analogue. For many years, safflower oil was considered suitable for consumption, only in its raw form and as dressings. But thanks to the development of industry and modern technology, safflower oil has become suitable for cooking and frying, becoming an excellent alternative to sunflower oil, which is still not suitable for frying in its unrefined form. The pour point of the oil is from -13 to -20 ° C, the kinematic viscosity at 20 ° C is (61-85) ⋅ 10-6 m / s, the iodine number is 130-155. Safflower oil holds the record for the content of linoleic acid and is able to replenish deficiencies with regular use of oil in food. Unlike many other vegetable oils, safflower contains a type of vitamin E: gamma-tocotrienol (0.8 mg%). But at the same time, safflower oil is devoid of squalene. Safflower oil is a vegetable oil obtained from the seeds of safflower dye (Carthamus tinctorius). It is transparent in appearance, from rich yellow to dark green, with a flower-nutty taste and slight bitterness, the aroma is light, natural vegetable oil. Oil obtained from peeled seeds, used as a food. Oil from crude seeds has a bitter taste, it is used for the preparation of light, non-yellowing drying oils, in soap making and in the production of linoleum.