Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. … Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor… Because of the way that vanilla extract is made (i.e. by macerating naturally brown vanilla beans in alcohol), there is no possible way for it to be colorless or clear. [1]
Macerating is a technique that softens fresh fruit and draws out its natural juices, in which the fruit then soaks, sort of like marinating. One way to do this is by literally soaking the fruit in some sort of flavorful liquid, like juice, wine, liquor, liqueur, or balsamic vinegar. The flavorful liquid permeates the fruit, while the fruit’s natural juices are drawn out, which in turn enhances the flavors the liquid the fruit is soaking in. [2]
This Macerating technique is used for Vanilla Extracting. As mentioned above, during this process, different spirits maybe used. For a “pure” vanilla extract regular standard is “a gallon measure must contain 13.35% vanilla bean extractives (10-ounces of moisture-free solids), 35% alcohol, and the balance in distilled water.” [3]
Dilute ethyl alcohol is almost universally used for the extraction of vanilla beans (Riaz and Chaudry, 2004). After the extraction, vanilla flavor, called natural vanilla flavoring, is standardized with alcohol. [4]
From Shar’i perspective, alcohol is divided into two categories. Khamr and Non-Khamr. Further details of this can be seen at https://ilmhub.com/alcohol-in-consumer-products-when-present-as-an-inactive-ingredient/
In Vanilla Extract, we will apply the above distinction and review whether any khamr alcohol is used during the macerating process for vanilla extract. The type of alcohol source changes the flavor profile of the final extract. While the industrial standard mentioned above is ethyl alcohol, this may not be the case for homemade or custom-curated vanilla extracts sold as novelties. Hence, it is important to review the source of alcohol on the labelling as much as possible.
Common alcohols used in such markets could include vodka, rum, bourbon, or brandy. We have also seen other vanilla extracts in the market utilizing wine, champagne, tequila, and cognac as well. Essentially, this means any alcohol could be used to curate a customized flavoring for the vanilla extract.
- Vanilla extract that utilizes grape-based alcohols (wine, champagne, brandy, etc.) is categorically forbidden (haram) and najis regardless of alcohol concentration.
- Vanilla extract that utilizes non-khamr alcohol (rum, vodka, tequila, etc.) as a flavor enhancer will also be impermissible (makruh tahrimi) for consumption.
- Vanilla extract that utilizes alcohol derived from grains or synthetically manufactured will be permissible to use. However, the path of caution and taqwa is to prefer non-alcoholic vanilla substitutes when available.
AskHalal Team
[1] https://en.wikipedia.org/wiki/Vanilla_extract
[2] https://www.thespruceeats.com/learn-the-definition-of-macerate-480591
[3] https://vanillaqueen.com/differences-pure-vanilla-extract-vanilla-flavor-imitation-vanilla/
[4] https://ifanca.org/resources/vanilla-flavoring-in-the-halal-industry/