Safflower

Carthamus tinctorius

flower · spice

Dried orange petals, “false saffron”, which color rice, soups and stews from Iran to Mexico.

Origin

Fertile Crescent, Iran and India

Season (United States)

all year round

Preparation

A pinch of petals is steeped for five minutes in a little hot water, which is poured into the rice or sauce; the petals are eaten with it.

Did you know?

It is one of the oldest crops: garlands of its flowers have been found in Egyptian tombs.