Non-gmo Gluten Free Tamari

Tamari is a Japanese sauce similar to soy sauce but made with little or no wheat. It is typically made from fermented soybeans and is often aged for a longer period than soy sauce. "Non-GMO" means the soybeans used were not genetically modified, and "Gluten-Free" means it contains no detectable gluten.

Tamari is used as a savory seasoning and flavor enhancer in a wide variety of dishes, including marinades, stir-fries, soups, and as a dipping sauce. Its rich, umami flavor makes it a popular alternative to soy sauce, especially for those avoiding gluten.

Tamari is generally recognized as safe by the FDA when used as a food ingredient. It is a fermented product, and fermentation can contribute to a complex flavor profile. Regulatory bodies like JECFA and EFSA have evaluated various fermented soy products, but specific evaluations for tamari may vary. As with many savory sauces, sodium content can be a consideration for individuals monitoring their intake.