Safflower Oil

Kusuma Nune · కుసుమ నూనె

Safflower seed pressed cool on the wooden ganuga. A light, almost neutral oil for people who want their food to taste of the food.

What makes it different

Safflower — kardi, kusuma — was a staple across the Deccan long before sunflower arrived. It nearly vanished from shops because it is harder to grow and lower yielding than the commodity oils. We press it because the families who ask for it have been asking for forty years.

Why it matters

• No hexane, no bleaching, no deodorising
• Very high in linoleic acid, an essential fatty acid the body cannot make
• Naturally light in colour and mild in flavour — it will not change the taste of a dish
• An heirloom Deccan crop, grown with far less water than most oilseeds
• Pressed in batches of about [5 litres],not thousands.

Best for: Light everyday cooking, salads, dressings, baking, and any dish where you do not want the oil to be noticed. Best on low to medium heat — this is a delicate oil and should not be used for hard deep frying.

Shelf life: 6 months from the pressing date. Polyunsaturated oils are the most sensitive to light and heat, so keep this one in a dark cupboard, not beside the stove.