Squid ink, also known as cephalopod ink, is a dark ink produced by squid. It serves as a defence mechanism, helping the animal escape from predators by obscuring their view. The ink contains many compounds, including melanin, enzymes, polysaccharides, catecholamines (hormones), metals like cadmium, lead, and copper, as well as amino acids, such as glutamate, taurine, alanine, leucine, and aspartic acid. The main compound in squid ink is melanin, which is the pigment responsible for the ink’s dark colour. It also occurs in humans and determines your skin colour. The amount of ink derived from each cephalopod varies and is generally dependent on the size of the animal. The ink is a powerful ingredient in terms of both flavour and colour, and it can be diluted with water, vinegar, or both to greatly increase the usable amount harvested. Cuttlefish ink is also closer to a shade of brown, while squid ink is blue-black. The colour variance doesn't necessarily make one more preferable than the other, but for those looking to harness cephalopod ink primarily for its powerful colour, the difference is worth noting. Humans have used squid ink for centuries, including in traditional medicine, writing, art, cosmetics, and as a food additive. From an aesthetic standpoint, the rich, almost-black colour that a few teaspoons of squid ink can give to a dish is almost otherworldly. Squid ink adds a dark sheen and a deep, slightly briny flavour to a dish, one that envelopes the mouth without being overly fishy, making it an appealing colouring and flavouring ingredient for cooking pasta, rice and shellfish. The real "secret sauce" for cooks is that flavouring a dish with a small amount of squid ink offers a healthy alternative to cream sauces or those containing higher amounts of sodium. Add a plate of brightly cooked vegetables as a side dish to an inky dark pasta or risotto, and you have both a meal presentation that is both balanced and attractive.