Is safflower oil high in salicylates?

Watch for

• Two oils, one name.The high-linoleic type has a low smoke point and goes rancid fast, the high-oleic type handles frying heat. Unless the bottle says "high oleic" you generally cannot tell which you bought, and refrigerated storage matters much more for the first than the second
• The C on the anti-inflammatory scale is entirely about that omega-6 load in the high-linoleic version, not about any trigger chemistry.It scores B for DASH and Mediterranean, both of which favour olive oil over polyunsaturated seed oils
• Reheated and reused safflower oil is a different substance from fresh.High-linoleic oil oxidises into aldehydes when it is pushed past its smoke point or held hot, which is the usual explanation when a fried dish sits badly and the same food cooked fresh does not
• Safflower is in the Asteraceae family alongside ragweed, chamomile and daisies.Refined oil is stripped of protein and is not a practical allergen route, but cold-pressed unrefined versions retain trace plant material, which is worth noting if you have a documented compositae allergy
• Safflower is not saffron.Dried safflower petals are sold as bastard saffron, kasubha or American saffron and colour a dish yellow-orange without any of saffron's flavour. If a recipe or a label swapped one for the other, you are logging the wrong ingredient