A Comprehensive Guide to Halal and Haram Ingredients  - American Halal Foundation (2024)

The following halal and haram ingredients list is developed in alignment with the book ‘Islamic Dietary Laws and Practices’ by Mohammad Mazhar Hussaini.

This comprehensive guide will help you understand and identify halal and haram ingredients in detail.

You Might Also Like: The (Detailed) Halal Certification Process

Common Halal Ingredients for Muslims

Here is a comprehensive list of commonly recognized halal ingredients:

1. Meats and Poultry

  • Halal-Certified Beef: Must be slaughtered in accordance with Islamic laws.
  • Halal-Certified Lamb: Must be slaughtered in accordance with Islamic laws.
  • Halal-Certified Chicken: Must be slaughtered in accordance with Islamic laws.
  • Halal-Certified Turkey: Must be slaughtered in accordance with Islamic laws.
  • Halal-Certified Goat: Must be slaughtered in accordance with Islamic laws.
  • Halal-Certified Fish: All fish are considered halal without specific slaughter requirements.
  • Halal-Certified Duck: Must be slaughtered in accordance with Islamic laws.
  • Halal-Certified Rabbit: Must be slaughtered in accordance with Islamic laws.

2. Dairy Products

  • Milk: From cows, goats, and sheep, as long as no haram (forbidden) additives are included.
  • Cheese: Must be made with microbial rennet or halal-certified animal rennet.
  • Yogurt: Must not contain gelatin unless halal-certified.
  • Butter: Must be free from non-halal additives.
  • Cream: Must be free from non-halal additives.

3. Grains and Cereals

  • Rice
  • Wheat
  • Oats
  • Barley
  • Corn
  • Quinoa
  • Millet
  • Buckwheat
  • Spelt
  • Chia Seeds
  • Flaxseeds
  • Hemp Seeds

4. Fruits and Vegetables

  • Fresh Fruits: Apples, bananas, oranges, grapes, etc.
  • Fresh Vegetables: Carrots, potatoes, spinach, etc.
  • Dried Fruits: Dates, raisins, apricots, etc.
  • Frozen Vegetables: Must be free from haram additives.

5. Legumes and Nuts

  • Beans: Kidney beans, chickpeas, lentils, etc.
  • Peas: Green peas, split peas, etc.
  • Nuts: Almonds, walnuts, cashews, etc.
  • Seeds: Sunflower seeds, pumpkin seeds, etc.

6. Proteins and Amino Acids:

  • Casein: A protein found in milk, halal if not mixed with haram additives.
  • Hydrolyzed Vegetable Protein (HVP): Made from plant sources.
  • Whey Protein Concentrate: Derived from milk, halal if not mixed with haram additives.
  • Soy Protein Isolate: Derived from soybeans.
  • L-Lysine: An essential amino acid, when synthesized from plant sources.
  • L-Leucine: An essential amino acid, when derived from plant sources.
  • L-Arginine: An amino acid, when derived from plant sources.

7. Oils and Fats

  • Vegetable Oils: Olive oil, sunflower oil, canola oil, etc.
  • Butter: Must be free from non-halal additives.
  • Ghee: Must be free from non-halal additives.
  • Coconut Oil: Must be free from non-halal additives.
  • Palm Oil: Must be free from non-halal additives.
  • Sesame Oil: Must be free from non-halal additives.

8.

  • Sugar: Must be free from non-halal ingredients, processing aid, and/or contact with any other non-halal raw materials.
  • Honey: Considered halal.
  • Maple Syrup: Must be pure and free from non-halal additives.
  • Molasses: Must be free from non-halal additives.
  • Agave Nectar: Must be free from non-halal additives.
  • Stevia: Must be free from non-halal additives.
  • Date Sugar: Must be free from non-halal additives.

9. Spices and Seasonings

  • Salt
  • Pepper
  • Turmeric
  • Cumin
  • Coriander
  • Cinnamon
  • Ginger
  • Garlic
  • Onion Powder
  • Basil
  • Bay Leaves
  • Chili Powder
  • Cloves
  • Curry Powder
  • Dill
  • Oregano
  • Parsley
  • Rosemary
  • Thyme

10. Beverages

  • Water
  • Juices: Must be free from alcohol and non-halal additives.
  • Tea
  • Coffee
  • Milk: Must be from halal sources.
  • Herbal Teas
  • Non-Alcoholic Sparkling Drinks

11. Condiments and Sauces

  • Ketchup: Must be free from non-halal additives.
  • Mustard: Must be free from non-halal additives.
  • Soy Sauce: Must be free from alcohol.
  • Vinegar: Must be made without alcohol (malt vinegar is typically not halal).
  • Hot Sauce: Must be free from non-halal additives.

12. Baked Goods and Confectioneries

  • Bread: Must be free from non-halal additives.
  • Pastries: Must be free from non-halal gelatin and alcohol.
  • Cookies: Must be free from non-halal gelatin and alcohol.
  • Candies: Must be free from non-halal gelatin and alcohol.
  • Chocolates: Must be free from non-halal gelatin and alcohol.

13. Additives and Preservatives

  • E-numbers (EU food additive codes): Only specific ones are considered halal, such as:
    • E100 (Curcumin)
    • E101 (Riboflavin)
    • E102 (Tartrazine)
    • E110 (Sunset Yellow FCF)
    • E120 (Cochineal/Carminic acid): Usually not halal unless derived from permissible sources.
    • E140 (Chlorophylls)
    • E141 (Copper complexes of chlorophylls)
    • E150a (Plain caramel)
    • E160a (Carotenes)
    • E162 (Beetroot Red, Betanin)
    • E170 (Calcium Carbonate)
    • E200 (Sorbic acid)
    • E202 (Potassium sorbate)
    • E210 (Benzoic acid)
    • E211 (Sodium benzoate)
    • E300 (Ascorbic acid)
    • E322 (Lecithins): Must be derived from halal sources.
    • Sorbic Acid (E200): Used as a preservative.
    • Calcium Propionate (E282): Used as a preservative in baked goods.
    • Potassium Sorbate (E202): Used as a preservative.

14. Food Colorings:

  • Carotenoids (E160a): Natural pigments found in plants.
  • Anthocyanins (E163): Pigments found in berries and grapes.
  • Chlorophyll (E140): Natural green pigment in plants.

15. Fermented Products:

  • Kimchi: A Korean fermented vegetable dish, typically halal if not mixed with non-halal ingredients.
  • Sauerkraut: Fermented cabbage, halal if not mixed with non-halal ingredients.
  • Kombucha: A fermented tea, halal if the alcohol content is negligible.

16. Miscellaneous:

  • Agar-Agar: A gelatinous substance derived from seaweed.
  • Carob: A chocolate substitute made from the carob tree.
  • Arrowroot: A starch obtained from the rootstock of various tropical plants.
  • Guar Gum: Derived from guar beans, used as a thickening agent.
  • Xanthan Gum: Produced by fermentation of sugar, used as a thickening agent.

Note: This list is a starting point, but the halal status of ingredients can depend on processing methods and cross-contamination risks. For absolute certainty, it’s best to look for the halal certification logo on products and ingredients and if not present, request the manufacturers to obtain it.

Common Haram Ingredients for Muslims

The following list outlines commonly recognized haram ingredients that should be avoided:

1. Alcohol and Related Ingredients

  • Ethanol: Any form of alcoholic beverages or ingredients extracted using alcohol.
  • Wine
  • Beer
  • Liquor
  • Fermented beverages

2. Blood and blood by-products

  • Blood plasma
  • Blood sausage

3. Meats and Poultry

  • Pork: Any part of the pig, including bacon, ham, and pork chops.
  • Gelatin: When derived from pig or non-halal slaughtered animals.
  • Lard: Fat from pigs, used in various food products.
  • Carnivorous animals and birds of prey: Lions, Tigers, Hawks, etc
  • Amphibians: Frogs, Toads, etc
  • Reptiles: Snakes, Crocodiles, etc
  • Insects: Ants, Bees, Flies, etc

Note: Meat from animals that died of themselves and from animals that were not slaughtered in the name of Allah are also considered haram.

4. Dairy Products

  • Cheese with Non-Halal Rennet: Rennet derived from non-halal slaughtered animals.
  • Whey from Non-Halal Sources: Used in ice creams and yogurts.

5. Additives and Preservatives

  • Gelatin: Often derived from pig or non-halal animals, used in jellies and candies.
  • Mono and Diglycerides: Emulsifiers that could be derived from non-halal animal fats.
  • Lecithin from Non-Halal Sources: If derived from animals.
  • Rennet: From non-halal sources
  • Animal Shortening: Fats from non-halal animals.
  • Pepsin: An enzyme from pig stomachs, used in cheese production.
  • Lipase from pork

6. Fats and Oils

  • Lard: Fat from pigs, used in baking and frying.
  • Non-Halal Tallow: Animal fat not obtained from halal-slaughtered animals.

6. Enzymes

  • Rennet: Often used in cheese, can be derived from non-halal sources.
  • Lipase: Enzymes that may come from non-halal animals.

7. Vitamins and Supplements

  • Vitamins from Non-Halal Sources: Some vitamins, like Vitamin A and D, if derived from animal sources, might be haram unless certified halal.

8. Sweeteners & Flavors

  • Glycerol (Glycerine): Could be from animal, plant, or synthetic origin. If from animal sources, it is suspected.
  • Certain Artificial Sweeteners: If derived from or processed with non-halal ingredients.

9. Flavor Enhancers

  • MSG (Monosodium Glutamate): If derived from non-halal sources, used to enhance flavor.
  • Artificial Flavorings: Can contain non-halal derivatives.

10. Miscellaneous

  • Hormones: Often animal-based, used for growth in meat production.
  • Blood and Blood By-Products: Forbidden in any form.
  • Cochineal (Carmine): A red dye derived from insects, often considered haram.

Note: For absolute certainty, it’s best to look for the halal symbol on processed and packaged foods and stay informed about ingredient sources and production methods.

Evaluate Your Halal Status!

Understanding and identifying halal and haram ingredients is crucial Muslims, as well as businesses wanting to target the substantially growing Muslim market.

The halal certification symbol is the ultimate symbol of trust for Muslims worldwide. Fill out this application to evaluate the halal nature of your product(s)/ facility!

Frequently Asked Questions (FAQs)

Q1: What does halal certification mean?

A1: Halal certification is a process that verifies that products and their ingredients comply with Islamic dietary laws. This involves ensuring that no haram (forbidden) ingredients are used and that halal practices are followed in production, processing, and handling.

Q2: Can a product be considered halal if it is produced with non-halal utensils?

A2: For product(s) to be considered fully halal, it should not come into contact with non-halal utensils or surfaces. Cross-contamination can render halal ingredients haram, so using dedicated halal equipment is essential.

Q3: Are there any halal substitutes for common haram ingredients?

A3: Yes, there are many halal substitutes available for common haram ingredients. For example, agar-agar can be used instead of gelatin, and microbial rennet can be used in place of animal rennet in cheese production.

Q4: What documentation is required for halal certification?

A4: Typically, you will need to provide detailed information about your ingredients, production processes, supply chain, and quality control measures. Documentation may also include sourcing certificates and proof of adherence to hygiene and sanitation standards.

Q5: Can we still produce non-halal products alongside halal-certified products?

A5: Yes, it is possible, but you must ensure complete segregation to avoid cross-contamination. This includes separate production lines, storage facilities, and stringent cleaning protocols.

Q6: How often do we need to renew our halal certification?

A6: Halal certification typically needs to be renewed annually. The renewal process involves a reassessment of your operations to ensure continued compliance with halal standards.

Q7: What kind of training will our staff need for halal certification?

A7: Staff will need training on halal requirements, including ingredient handling, production processes, sanitation, and documentation procedures.

A Comprehensive Guide to Halal and Haram Ingredients - American Halal Foundation (1)

Halal Foundation Editorial Team

Related posts:

How is Halal Certification Shaping International Food Standards

A Comprehensive Guide to Halal and Haram Ingredients  - American Halal Foundation (2024)

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