Gluten Free Tamari Soy Sauce

Tamari is a type of soy sauce that is traditionally brewed with little or no wheat. It is often made with just soybeans and salt, resulting in a darker color and richer, more complex flavor than regular soy sauce. Tamari is produced through a fermentation process similar to that of regular soy sauce.

Tamari is used as a flavoring agent and a salty seasoning in a variety of dishes. Its rich umami flavor makes it a popular choice for marinades, stir-fries, dipping sauces, and salad dressings. It is also used to add depth and complexity to soups and stews.

Tamari is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of sodium, and high sodium intake is linked to increased blood pressure in some individuals. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated soy sauce and its derivatives, establishing acceptable daily intakes. Evidence on the health effects of soy sauce consumption at typical levels is mixed, with some studies suggesting potential benefits and others raising concerns about sodium content.