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

Squid ink is an essential ingredient for black paella and stuffed squid dishes, as it provides a special and essential flavor and color. It is easy to use and a small amount will suffice to achieve what you want. It is also used as a colorant in sauces and pasta or to prepare 'squid in its ink', a Spanish classic.IngredientsCuttlefish ink, water, salt, and stabilizer: sodium carboxymethyl cellulose.

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Customer reviews: Alma Gourmet Cuttlefish Squid Ink

Squid ink is an essential ingredient for black paella and stuffed squid dishes, as it provides a special and essential flavor and color. It is easy to use and a small amount will suffice to achieve what you want. It is also used as a colorant in sauces and pasta or to prepare 'squid in its ink', a Spanish classic.IngredientsCuttlefish ink, water, salt, and stabilizer: sodium carboxymethyl cellulose.

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

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3.2 ounce (90 gram) - Glass Jar - Pack of 2 Nero di Seppia can come from almost any cephalopod and some sources are squid, cuttlefish, octopus The ink

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Squid ink is an essential ingredient for black paella and stuffed squid dishes, as it provides a special and essential flavor and color. It is easy to use and a small amount will suffice to achieve what you want. It is also used as a colorant in sauces and pasta or to prepare 'squid in its ink', a Spanish classic.IngredientsCuttlefish ink, water, salt, and stabilizer: sodium carboxymethyl cellulose.

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

Extracted from cuttlefish, this ink is prized for its mellow, velvety, warm character. Cuttlefish Ink has a naturally high glutamic acid content that is associated with the taste pleasure known as umami. It is used to impart a striking black colour and briny rich sea essence flavour to dishes. Cuttlefish Ink is used to prepare traditional tagliatelle pasta, in the traditional Spanish rice dish known as Arroz Negro, and as a sauce with freshly sauted squid or cuttlefish.

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