Freshly extracted, it is considered a product of great gastronomic value.

Today it is widely used in cooking as a food colouring and flavouring, especially in Mediterranean countries and Japan.
In the Italian cuisine, and particularly in the Sicilian tradition, it is mainly used as a condiment for pasta and rice dishes.

It seems to offer remarkable radio-protective qualities, and squid ink protects the production of white blood cells, promotes the production of new blood cells, is antioxidant, anti-inflammatory and also protects the intestinal walls.
Cuttlefish ink also demonstrates remarkable antibacterial activity against various antibiotic-resistant pathogens.
It is a low-calorie ingredient that is particularly suitable for cooking, as it has a strong, assertive taste that provides flavour to any dish even when used in small quantities.