Black ink from squid or cuttlefish ink sacs — briny, mineral, deep-marine flavor.
Where it comes from
Coastal kitchens worldwide; Mediterranean and Mediterranean-Asian (Hong Kong, Hangzhou) traditions both use it.
In the kitchen
Stains pasta black (Italian) or rice/risotto black (Cantonese, Venetian); gives a marine-umami foundation.
Across cuisines
Squid ink, derived from the ink sacs of squid or cuttlefish, imparts a briny, mineral-rich, deep-marine flavor to dishes. It is used in coastal cuisines worldwide, notably in Mediterranean and some Asian dishes. Squid ink is often added to pasta, risotto, and sauces for its unique color and taste.
