Safflower is an annual herb used in traditional Chinese herbal medicine. It consists of the dried flowers of the Compositae plant safflower. It is found in the central inland areas of Asia and is widely cultivated throughout the country. Its resistance to cold weather and droughts and its tolerance and adaptability to salts and alkalis are strong. Safflower has the effect of activating blood circulation, dispersing blood stasis, and relieving pain. A natural pigment named safflower yellow can be extracted from safflower petals. Chemically, Safflower Yellow is a water-soluble flavonoid and the main active ingredient of safflower.

Safflower Yellow is a valuable natural pigment and the main active ingredient of safflower. Safflower Yellow has multiple positive traits, including its bright color; resistance to high and low temperature, high pressure, light, acid, and reducing agent; and anti-microbial properties.

The distinct shade of Safflower is unlike other natural yellow pigments. While turmeric and carrot often give off a warm yellow hue, safflower results in a vibrant, lemon-yellow color in applications. Its lively shade can attract attention and stand out on a competitive retail shelf. Unlike other shades of yellow, Safflower’s stability remains unaffected by light, heat, or oxygen. It is most stable in the shelf-life of a finished product, making it an ideal coloring source for food and beverage manufacturers.