The dark colour of cephalopod ink is due to melanin, a natural pigment found in limited quantities in a variety of plants and animals. Cuttlefish ink also lends the dishes their beautiful, deep colour. Cuttlefish ink adds a delicate briny, umami-rich flavour to food that is much preferred to squid ink’s somewhat assertive taste. Cuttlefish ink is used in a variety of seafood, rice, and pasta dishes around the world, including Spain’s paella negra, Italy’s black-tinted pasta, including risottos, which are frequently served with seafood. In a 500g container, this product is sterilised cuttlefish ink.
Cuttlefish ink has a rather neutral flavour. Its taste is mostly influenced by its surroundings. Its rich, full flavour seems to bring to mind scallops, and it also tastes a little like an oyster.
Since it is derived from wild-caught cuttlefish, our Cuttlefish Ink is completely safe and sustainable.