Black Hut Cuttlefish Squid Ink Powder, Perfect for Festive Baking & Cooking, Ideal for Rice, Noodles, Pasta, Spaghetti, Risotto, Tinta de Sepia, Halal Certified, Contains Molluscs, 1.76oz / 50g

Nice and tasty, with the pleasant smell of the sea, and it's plenty black. I use it in my smoothies for its nutrient content, melanin in particular. This powder form is most convenient for me. I'm delighted to find this pure, additive-free, high quality squid ink powder. Thanks to the people who make this product available!

Amazing color and easy to cover up taste as long as you don’t overdo it. No real smell to it. This is really high quality so it’s going to last me a long time with its vibrant color.

Not only did the product deliver on the black, the boiled pasta did not release black into the water. Bravo!! Highly recommend!!

Made a Halloween pizza with it first to see if it had a strong seafood or ocean taste, but I didn’t taste either of those things. I plan to experiment with baking sweets next.

This was extremely pungent. It smelled so bad that my husband gagged. I tried to color pasta for Halloween. Very fishy. A couple of my kids felt nauseous afterwards. Don’t know if I can return. If not, I’m stuck with 3 bags.

The Black Hut Cuttlefish Squid Ink Powder is a fantastic alternative to the liquid version. It’s much easier to use—no mess, no hassle, and you can measure out exactly how much you need without worrying about waste. It dissolves smoothly into sauces, pastas, and risottos, giving you that rich, briny flavor with less effort. Another big plus is how easy it is to store. The powder takes up very little space and has a longer shelf life compared to liquid squid ink. If you love cooking with squid ink but want something more convenient, this is a perfect choice!

I used this as a natural substitute for artificial food coloring for my cake frosting. You do need quite a bit to get a dark black color. It smells strong of fish and since I needed a good amount to get the dark black I needed, my frosting had a fishy taste as a result.

We tried to mix this powder with flour in our Philips pasta maker, and the result was a mess that we spent hours to clean up. I guess it’s good if you make the dough by hand, but in the machine, it was unbearably messy and made the flour thickened much faster than machine could handle. We even used tooth pick to get the black goo out of places. It’s cheaper to order pasta Nero in a restaurant. Thanks for reading, and YMMV.