What it is and where it comes from
Vanilla extract is made by soaking vanilla pods in alcohol and water. US rules require at least 35 percent alcohol. In baking much of it evaporates, but not all. In ice cream and cold desserts it stays, in a very small amount.
What scholars say
- Many scholars and halal certifiers: the alcohol is a solvent, not a drink, and the trace left in the finished food cannot intoxicate, so the food is allowed.
- Other scholars: the extract as bought is itself an intoxicating liquid, so it should not be used, even if little is left after cooking.
- Everyone agrees that vanilla pods, powder and alcohol-free vanilla avoid the question.
Where you find it
Cakes, biscuits, ice cream, custard, chocolate, milkshakes and sweets.
What to look for on the label
Alternatives without the question: vanilla pods, vanilla powder, vanilla paste without alcohol, alcohol-free vanilla flavouring (often in glycerin, so check it is vegetable glycerin), and vanillin.
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.