When Filipino cooks stateside can’t find kasubha, they head to the Latino spice section and pick up safflower.
Safflower flowers are used in cooking as a cheaper substitute for saffron. The scientific name of the safflower plant is Carthamus tinctorious, while saffron is Crocus sativus.
What to use safflower for? Food coloring. In Philippine cuisine, kasubha is used to color such dishes as arroz caldo.
This product is from China and is marketed stateside by the Tampico Spice Company of Los Angeles, California.
Shelf life: more than a year
Net weight: 0.25 oz (7 grams)