Cuttlefish ink, also called sepia, is the dark ink cuttlefish release as a defense mechanism, harvested and used to color and flavor dishes with a deep black hue and a briny, umami-rich taste. It is often sold and labeled as "squid ink," but true squid ink comes from squid rather than cuttlefish; the two are used interchangeably in most kitchens because their flavor and color are similar. It's used in risotto, pasta dough, rice dishes, and sauces, especially in Italian, Spanish, and Japanese cooking, and only a small amount, often a teaspoon or two, is needed because the flavor is intense.