Halal and kosher
Some believe that the word “kosher” is an adequate replacement for “halal”, even though they are not identical. However, most Muslim and Jewish authorities believe the terms are not interchangeable. More information can be found at Comparison of Dhabiĥa Halal and kashrut.
Explicitly forbidden substances
A package of halal-certified (see green label on the package) frozen food (steamed cabbage buns) from Jiangsu province, China.
A variety of substances are considered forbidden (haram) as per various Quranic verses:
* Pork, or any pig-based products
* Blood
* Animals slaughtered in the name of anyone but God (There is debate regarding the permissibility of meat slaughtered by Christians or Jews)
* Carrion
* “Fanged beasts of prey” as per the Sunnah, usually simplified to all carnivorous animals, with the exception of most fish and sea animals
* All intoxicants (specifically alcohol)
There is some disagreement among Muslims regarding seafood, especially predatory sea creatures. IFANCA (Islamic Food and Nutrition Council of America) states, regarding the opinion of Islamic scholars:
* All are in agreement that fish with scales are halal
* Sunnis consider all fish to be halal, while Shias consider some fish haraam. Within mostly the Hanafi School of thought, there is a strong position that shellfish (shrimp, lobster, crab, clams, etc.) are prohibited, although there is no mention of it being prohibited in Hadith and Quran.
* Most agree that frogs are haram due to the prohibition of killing them in hadith. In fact it is common belief in South East
Asia that animals who live on both land and sea (such as amphibians, some reptiles, and some species of bird) are off limits.
Dhabiĥa (method used to slaughter animals)
The conventional method of slaughtering all animals, excluding fish and most sea life, is known as dhabiĥa (ذَبِيْحَة), often pronounced by non-Arabs as zabiha. It involves severing the major arteries in the neck of the animal, as well as the esophagus and trachea, with one swipe of a nonserrated blade.
Criticisms of Dhabiĥa Halal
Civilized human beings object to dhabiĥa halal because it causes unnecessary suffering to the animal, which is not stunned before slaughter. For more detail, see dhabiĥa and animal rights controversy.
Dhabiĥa Halal
Dhabiĥa halal is relatively difficult to adhere to in a non-Muslim country:
* Depending on the presence or absence of a significant Muslim population in the area, finding grocery stores, meat stores, and restaurants which serve/sell dhabiĥa halal foods can be extremely difficult.
* The abundance of pork and non-dhabiha meats at restaurants presents a rather difficult problem to overcome. While a Muslim will not order a non-dhabiĥa halal dish, there is a concern about cross-contamination. This is likely to occur when the dhabiĥa halal dish is prepared with the same cooking tools as other non-dhabiĥa halal dishes. Food and juices from the two dishes are likely to be exchanged, technically rendering the dhabiĥa halal dish as haram.
* Many apparently meat-free dishes, and even some desserts, contain pork, gelatin, or other non-conforming substances. There is also a concern in the Muslim community about food additives such as monosodium glutamate (MSG) that may use enzymes derived from pig fat in the production process. It is very difficult to avoid such food additives as they are widely used and are not declared on restaurant menus.
* Alcohol, especially wine, is frequently used in cooking. It is largely used in sauces and cakes, and is also present as an ingredient in vanilla and other extracts. Some contend that this is not a concern, so long as the alcohol has been thoroughly burned off in the cooking process.
Since the turn of the century, there have been efforts to create organizations such as the Muslim Consumer Group that certify food products as halal for Muslim consumers ... link
Eager to know more about halal? You may visit The Halal Journal's Documents and details of Halal Journal here.
to be continued ...
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