Mpc: Q43 | GTIN:

Cuttlefish (Squid) Ink

Long prized for its ability to color and flavor food in Mediterranean cuisines, Cuttlefish Ink (Squid Ink) is often used in pasta, rice and seafood dishes to turn them a deep black color and provide a briny, umami-rich flavor.

  • Like most products marketed as “Squid Ink” our Cuttlefish Ink is actually made from the ink of the cuttlefish, a close relative of squid which produces ink with a more pleasant, rounder flavor

  • Even a small amount imparts full, rich briny taste and a deep, dark black color

  • Use care when handling as Cuttlefish Ink can stain skin or other porous materials such as fabric or even cutting boards

  • D'allesandro
    Price: $208.50
    $2.96 / Ounce

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    Suggested uses

  • Most often used in Italian and Spanish cuisine, particularly in rice, pasta and seafood or shellfish dishes

  • In Venice a dish comprised of squid cooked in its own ink is served over polenta

  • A little goes a long way with Cuttlefish Ink, so start with a small amount, and then incorporate more as needed to reach the desired color

  • Basic prep

    Ready to use. No preparation necessary.

    Storage & handling

    Store frozen, 00-100°F, in an airtight container.


    Cuttlefish ink, water, salt and stabilizer: sodium carboxymethyl cellulose.

    Cuttlefish Ink is the dark pigment released into water as a defensive mechanism by a variety of Cephalopod, the Cuttlefish, that is a cousin to the more widely-known squid and octopus. The dark color of all cephalopods’ ink comes from melanin, a natural pigment found in lower concentrations in many animals and plants.

    Cuttlefish Ink is a highly prized ingredient frequently used for turning dishes a strikingly deep, dark black color. In addition to its arresting color, Cuttlefish Ink also adds a subtly briny, umami-rich flavor to foods that is much preferred to the more assertive flavor of squid ink.

    Cuttlefish Ink is the crucial ingredient in some of the most treasured seafood, pasta and rice dishes of classic Mediterranean cultures, including Spain's "calamares en su tinta" and "paella negra," as well as black-tinted pastas, risottos and polentas from Italy which are also often served with seafood. Cuttlefish Ink also plays a role in certain Filipino and Japanese stews. Just a small amount provides deep color and flavor.

    Classic recipe

    Handmade Squid Ink Fettucine with Crab, Mint and Chile

    The striking ebony color and slightly briny flavor of our Cuttlefish (Squid) Ink works wonders in pasta paired with seafood. In this recipe, mint and chiles add a burst of freshness and heat to a simple white wine garlic sauce, dressing the tender homemade pasta in a coating of unique, enticing flavors.