Cart
0
Safflower – kusube in Kannada, kardi in Marathi and Hindi – has been grown in the dry fields of North Karnataka and Maharashtra for centuries. Its oil is one of the lightest and mildest Indian cooking oils.
What makes safflower oil different
- Light colour and taste: it does not overpower food, so it suits families who like a neutral oil.
- Low in saturated fat and rich in unsaturated fats.
- Natural vitamin E in the unrefined oil.
Why weight-conscious families choose it
No oil burns fat. But because safflower oil is light and spreads easily, many people find it easier to cook with less of it. Combined with smaller portions and activity, that helps.
How to cook with it
- Daily sabzi, dal and poha
- Dosa, chapati and paratha
- Shallow frying and sautéing at medium heat
- For long deep-frying sessions, groundnut oil is the better choice
Safflower vs sunflower
They are different seeds. Both are light and mild. Safflower is a traditional local crop of the Deccan; sunflower is the more familiar taste for many families. Read about unrefined sunflower oil.
Pair it
Safflower pairs well with groundnut oil in a rotation plan: safflower for light daily cooking, groundnut for frying.
Shop Hampi Pure® wood-pressed safflower oil in 1, 2 and 5 litres, or see our weight-conscious pick.
