Melanin, a natural pigment present in smaller amounts in several animals and plants, is responsible for the dark colour of cephalopod ink. The highly coveted ingredient Cuttlefish Ink is also used to make the dishes into a remarkably rich, deep, dark black colour. Cuttlefish ink, in addition to its eye-catching colour, imparts a subtle briny, umami-rich taste to foods that is much preferable to squid ink’s more assertive flavour. Cuttlefish ink is a key ingredient in some of the world’s most cherished seafood, rice, and pasta dishes, including Spain’s paella negra, as well as Italy’s black-tinted pasta, and risottos, which are often paired with seafood. This product is also used in a variety of Filipino and Japanese casseroles. A little amount adds a lot of colour and taste.
Consider a genuinely tasty fish that is fresh, full-bodied, and has an aromatic ocean taste. Cuttlefish ink itself has a highly neutral taste. Its flavour mostly derives from its environment. Its robust flavour evokes scallops while being reminiscent of oysters.
Since it is harvested from wild-caught cuttlefish, our Cuttlefish Ink is fully safe and sustainable.