Proof, not guesswork.

Halal Certified

A recognised certifier holds a current certificate for this product. We show the certifier, certificate number and expiry.

Halal Suitable

Not certified, but the manufacturer has confirmed in writing that every ingredient is halal-sourced. One step below Certified — and we say why.

Unverified

Something is in doubt — an undisclosed flavour source, an ambiguous emulsifier. We name each doubtful ingredient and show where verification stands. When the manufacturer's answer confirms the doubt — or scholars genuinely differ — the chip reads Mushbooh (doubtful) instead: the question is settled, and the call is yours.

Not Halal

A haram ingredient is confirmed, or the manufacturer has stated the product isn't halal. We quote the statement.

Shared production line

Made on equipment that also handles non-halal products. Attaches to any tier — even Certified — so you can apply your own standard.

1. 01Current halal certificatesFrom recognised Australian certifiers, checked against their public registers.
2. 02Written manufacturer statementsEmails and official FAQs, quoted verbatim with the date we received or captured them.
3. 03Never an ingredient-list guessIf the source of an ingredient is unconfirmed, the product stays Unverified until we hear back. Honest “we don't know yet” beats a confident guess.

Scanner apps guess from the ingredient list. We don't, for three reasons.

1. 01Labels don't say where an ingredient comes from“Emulsifier (471)” can be plant or animal — no app can tell that from the pack. We ask the manufacturer, and track every additive by its source.
2. 02Labels can't show shared linesCross-contamination with pork or alcohol never appears on an ingredient list. Our shared-line badge exists only when a manufacturer has said it in writing.
3. 03Products changeLast year's recipe isn't proof about this year's. Every verdict here shows when its evidence was captured — and certifications that lapse drop off the site automatically.

Many everyday products carry a tiny trace of ethanol: flavourings arrive dissolved in it, botanical extracts are made with it, and fermentation creates it naturally in bread, soy sauce and vinegar. What the Quran prohibits is khamr— wine, beer, spirits: alcohol made to intoxicate. “Every intoxicant is khamr, and every khamr is haram” (Sahih Muslim). A trace of non-khamr ethanol that could never intoxicate is a different question — and the major Islamic legal councils have answered it. We tag such a product Halal Suitable only when all three of these conditions hold:

1. 01It is not khamr, and not made from khamrThe ethanol is synthetic or comes from ordinary food fermentation — never from wine, beer or spirits. A khamr ingredient in a recipe keeps a product Not Halal, even when the alcohol cooks off.
2. 02It is not there to intoxicateIt does a technical job — carrying a flavour, extracting a botanical, preserving — or forms naturally during fermentation, exactly as it does in bread and ripe fruit.
3. 03It cannot intoxicate in any quantityResidues typically sit below 0.1–0.5% of the finished food. No amount of such a product could intoxicate anyone, no matter how much is consumed.

Where any condition fails, the tag says so instead: khamr as an ingredient — wine, mirin, beer — keeps a product Not Halal even when the alcohol cooks off in cooking, and where the evidence cannot rule out a khamr source, the product stays Mushbooh.

This is not our own opinion. It is the ruling of the major Islamic legal authorities across every tier of scholarship — international fiqh councils, national fatwa committees, and the classical schools. Every source below was verified and captured on 18 July 2026.

Spotted something we got wrong? Every product page has a “Report an error” link — corrections are reviewed against the same evidence standard and re-dated.