Alma Gourmet Cuttlefish Squid Ink | 3.2oz (90g) Jar

Super concentrated. Great for any exotic food to impress guests. Our black rice was delicious!

You know what? In my ignorance, I was alarmed when I ordered "squid ink" and "cuttlefish ink" arrived. Granted, too, while the written description says "squid" the image of the bottle says "cuttlefish" and I just didn't notice it in my haste to grab squid ink for 14 bucks. You see, I was intoxicated by that rarefied high known as "I told you so." I recently began making my own pasta. I'm not Italian, but I have several (male) lovable, but patronizing, male Italian friends. I asked each one, "Where can I buy squid ink?" And each one sort of chuckled indulgently and said, "Oh, nobody sells that; you have to buy the squid and get the sac yourself (you silly goose)." I even asked in an Italian deli--same response. So when I saw this on Amazon, I jumped. I KNEW it was sold in a jar, and I was right.So like I said, squid v. cuttlefish: After I saw the discrepancy, I looked it up. Apparently cuttlefish is considered SUPERIOR to squid ink: it lacks the aftertaste of iodine, it's packaged to last, and the color is just as black.I used it and was a little worried that the pasta would be gray, but it cooked to a lovely sable black. I think I used a rounded teaspoon? for a pasta for 6. Very pleased with the product!

I used this squid ink to recreate the Seafood Paella I had in Spain. This is a good product. Good taste.

Getting harder and harder to find pasta seppia in the store, and even when you can, you are limited to certain shapes. Totally impossible for me to get nero di seppia. Great to have this on hand. This is not just for making your own pasta -- you can dose regular pasta with this and make your own pasta seppia in whatever shape you like.

I bought it to make salt bread with it, so that it turns black and is absolutely fantastic. I only add 1 teaspoon to warm water to dissolve it and it does the job. The bread doesn’t have any kind of fish smell or taste the only thing is that you have to use it in 20 days after opening. For me is ok cuz I bake a lot of bread but just letting you know. Will definitely buy again.

Squid ink was great and met my expectations

The media could not be loaded. Love this cuttlefish ink paste! The saltiness add so much flavor into the pasta. I simply mixed a couple tablespoons of the paste with shallots and white wine to get the restaurant quality ink pasta!

I've always loved the look of black pasta, and it's wonderful to be able to make it on my own. When I make pasta, I don't use a lot and after several passes through my pasta maker, it's silky and beautiful. the ink doesn't add a lot to the taste, but I recommend only using it with seafood dishes. Ask me how I know. If you're lucky enough to find the very tiny scallops (or tiny shrimp if you can't), it makes for a delicious and attractive dish. If you have a favorite vegetable dish (I use fresh raw veggies such as cucumbers, onions, a bit of garlic, julienned spinach leaves, etc. with my own dressing), the pasta pairs nicely with veggies as well.