Search common E-codes and ingredients while shopping. Always confirm doubtful products with certification or religious guidance.
This checker is practical guidance only and not a fatwa. Product sources change, and final religious decisions should follow qualified scholarship.
Commonly derived from insects. Many consumers avoid it unless a qualified ruling says otherwise.
Often soy or sunflower based, but source should be checked on doubtful products.
May be plant or animal derived. Prefer certified halal or manufacturer-confirmed plant source.
Source can vary. Check certification or contact manufacturer.
Requires source verification. Avoid unless halal-certified or confirmed permissible by your scholar.
Plant-derived colouring from turmeric in typical use.
Usually produced by microbial fermentation, but can be animal-derived. Prefer certified or fermentation-sourced.
Plant-derived green colour. Generally accepted.
Usually plant-derived, but historically could be bone char. Confirm plant origin or certification.
Often synthetic or plant-derived, but the carrier/emulsifier may use gelatine or alcohol. Check formulation.
May be plant or animal (tallow) derived. Prefer certified halal or confirmed plant/synthetic source.
Stearate-based; fatty acid source can be animal or plant. Verify with manufacturer.
Fatty acids may be plant or animal derived. Prefer certified or confirmed plant source.
Derived from animal bones. Avoid unless confirmed from a halal-slaughtered source.
Flavour enhancer that can be derived from meat or fish. Verify source; often paired with E627.
Blend of E627/E631; may be animal or microbial. Check source or certification.
Insect-derived resin glaze. Rulings vary; many avoid unless confirmed permissible by a scholar.
Often derived from human hair, feathers, or animal sources. Avoid unless confirmed synthetic or plant-fermented.
Usually from egg white (typically acceptable) but confirm it is not paired with non-halal carriers.
Intoxicant-derived alcohol is widely avoided. Trace alcohol from natural fermentation or as a flavour carrier is debated — follow your scholar's ruling.
Enzyme from animal stomach lining. Prefer microbial/vegetable rennet or halal-certified cheese.
