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Boxxi
Cuttlefish ink
This dark cuttlefish ink is traditionally used in Mediterranean cuisine to colour pasta dough or risotto. This 'Tinta de Calamar' ink is released by the cuttelfish as it escapes from preditors in order to become 'invisible'.
Quantity for pasta: 2-3% cuttlefish ink by total amount of pasta dough, depending on the desired intensity of colour.
Cuttlefish ink
NUTRITIONAL VALUES per 100 g of product
| Energy value | — |
| Fats | — |
| Carbohydrates | — |
| Fibre | — |
| Proteins | — |
| Salt | — |
ALLERGENS AND COMPOSITION
| Allergens | — |
| Composition | — |
Detail information
NUTRITIONAL INFORMATION per 100g
| Energy value | 210 kJ / 50 kcal |
| Protein | 7,3 g |
| Fats | 0,1 g - of which saturated fatty acids 0 g |
| Salt | 8,3 g |
| Carbohydrates | 4,7 g of which sugars 0 g |
| Allergens | contains molluscs |
| Contents | Cuttlefish ink 40%, water, salt, antioxidant E466 |
PRODUCT DETAILS
| Weight | 2 x 4g |
| Best before | see packaging |
| Store at up to 25°C. Once opened, store in a refrigerator and use within 5 days. | |
| Keep away from heat and direct sunlight | |
PRODUCTION DETAILS
| Country of origin | Italy |