Originally from the Orient, this red-flower thistle is mostly grown in California and Australia. Sometimes referred to as 'bastard saffron', the flower contains two kinds of colourful matter, including carthamin or 'plant red', which has long been used in dyes. Its seed is white, with a shape similar to sunflower seeds. The oil is fluid and exhibits a rust yellow colour.



Culinary advice :

Owing its delicate odour, its light flavour should be enjoyed in raw vegetable salads. As with all oils with high polyunsaturated fatty acid content, we recommend you consume it uncooked so as to derive maximum benefits from those fatty acids.

Recipe Ideas : all mayonnaises, raw vegetable salads, artichoke vinaigrette.

Nutritional benefits :
Carthame oil is reputed to regulate the cardiovascular system for it has high linoleic fatty acid content (75%), higher still than sunflower. This essential fatty acid lays the groundwork for beneficial hormones in cardiovascular regulation. Carthame oil should be consumed in combination or alternately with other virgin oils that are richer in oleic acid (olive, rapeseed or sesame) and alpah-linoleic acid (soya, rapeseed or walnut oil). It also contains vitamin E.
Carthame oil is also purported to be benefical to the skin and intestinal mucous, as well as in preventing rheumatism.

Average fatty acid content :



Packed into brown-tinted bottles - 100 cl, 50 cl