Aspergillus tamarii is a member of Aspergillus section Flavi. This species is widely used in the food industry for the production of soy sauce and in the fermentation industry for the production of different enzymes.

Although known as allergenic and able to produce several toxic secondary metabolites, A. tamarii is not considered dangerous and rarely encountered as a human pathogen. However, experts still advise that proper care should be taken when handling this mold as reported cases of eyelid infection, invasive nasosinusal aspergillosis, and onychomycosis were associated with this mold.