Scientific Name: Carthamus tinctorius L.

Common Names: Safflower, False Saffron, Saffron Thistle

Family: Compositae

Other Names: Kham, Kham Foy, Dok Kham (Northern Thailand), Kham Yong (Lampang)

Botanical Characteristics: Safflower is an annual herb that grows 40-130 cm tall. The stem is ribbed and highly branched. Leaves are single, alternate, oval, lanceolate, or linear, measuring 1-5 cm wide and 3-12 cm long, with serrated margins and spiny tips. The inflorescence appears at the top of the plant, comprising numerous small flowers that initially bloom yellow before turning red. The bracts are hard and spiny, supporting the flower heads. The fruit is a non-dehiscent dry achene, with small, white, triangular seeds.

Medicinal Properties

Flowers or Remaining Calyx:

• Sweet taste, promotes menstrual blood circulation, treats lymphatic disorders, relieves skin burning sensations
• Nourishes blood, strengthens the heart and nervous system, regulates menstruation, treats liver disorders
• Treats skin diseases, purifies blood
• Reduces blood cholesterol, prevents arterial blockage

Stamens:

• Nourishes menstrual blood

Seeds:

• Acts as an expectorant, treats skin diseases, applied topically to reduce swelling
• Regulates menstrual blood flow
• Applied as a poultice on the lower abdomen to relieve post-partum uterine pain

Seed Oil:

• Applied to treat paralysis and joint stiffness

Mature Flowers:

• Used to color food yellow

Usage and Dosage

Safflower Tea:

• Safflower tea promotes health and reduces blood cholesterol. Use two pinches (2.5 grams) of dried flowers, steeped in half a cup of hot water, and drink as a beverage.

Chemical Constituents

Flowers:

• Contains Carthamin, sapogenin, Carthamone, safflomin A, safflower yellow, safrole yellow.

Seeds:

• Contain oil composed of unsaturated fatty acids.

Nutritional Value

Seeds:

• Rich in oil, the compounds in safflower flowers have anti-inflammatory properties and can kill certain bacteria.

In China, safflower flowers are used in treatments for women, particularly for menstrual irregularities, pain, swelling, and bruising. They are often included in medicinal recipes, boiled with water, soaked in alcohol, or applied as a poultice. Pregnant women should avoid consumption.

To use safflower flowers for food coloring, steep mature flowers in hot water, then filter to obtain an orange-yellow solution (containing safflower yellow) for coloring foods.