Cuttlefish Ink is harvested from the ink sac of cuttlefish or squid. It contains melanin pigment (eumelanin), glycosaminoglycans, minerals and enzymes.
It provides deep black colour and a distinctive briny, umami flavour. Widely used in Mediterranean and Asian cuisine for black pasta, risotto, sauces and seafood preparations. Also has emerging applications as a natural food colourant and functional ingredient with antioxidant and antimicrobial properties.