Safflower seed (Carthamus tinctorius L.) is a valuable oilseed capable of adapting to arid and semi-arid conditions and is primarily cultivated for oil production. The oil content of the seeds varies according to genotypes, ranging from approximately 20-45%, while the protein content is in the range of approximately 16-21%. The oil profile is predominantly rich in linoleic acid, and in some varieties, the oleic acid ratio can reach high levels. Thanks to these characteristics, safflower stands out as an important source of vegetable oil containing a high proportion of unsaturated fatty acids. Additionally, its natural profile of tocopherols supports the nutritional and functional value of the oil. With all these components, safflower seed serves as a valuable raw material for food, supplement, cosmetic, and industrial oil applications. The plant has a wide cultivation area worldwide and is gaining importance in Turkey as a drought-resistant alternative oil crop.