What it is and where it comes from
Flavourings are often dissolved in ethanol because many flavours dissolve in alcohol but not in water. A drop of flavouring in a whole cake or drink leaves only a trace. The alcohol used is usually made from grain, sugar or synthetically, not wine.
What scholars say
- Many contemporary scholars and certifiers, including Malaysia's and Indonesia's halal authorities: alcohol not made from wine, used as a carrier and left only as a trace that cannot intoxicate, is accepted, within set limits.
- Hanafi school: Imam Abu Hanifa and Abu Yusuf distinguished drinks from grapes and dates (khamr) from other alcohol, and many Hanafi scholars apply this to synthetic or grain alcohol in tiny amounts.
- Stricter scholars: any added alcohol makes the food doubtful, whatever its source or amount.
Where you find it
Soft drinks, sweets, ice cream, cakes, chocolate and yoghurt with added flavour.
What to look for on the label
Labels often say only "flavouring", without the carrier. A halal logo settles it. Some makers use glycerin or propylene glycol as the carrier instead.
This is a guide, not a fatwa. Recipes change, so check the label, look for halal certification, and ask your local imam where scholars differ.