Zainab TV
Welcome
Login / Register

Most Popular Articles


  • Food Ingredients

    Food Ingredients

    al-at'imah wal-ashribah, know before you eat, since you are what you eat

     

      h a l a l  
      h a l a l (unless known to be taken from animal source), proceed with ihtiyat (caution)  
      h a r a m  

     

     

     

    ingredient formula details status/ ruling in shari'ah
    acetic acid plant based,
    can be chemically produced &
    can also be extracted from animal tissues
    h a l a l
    until you know it is taken from animal source
    adpic acid veg. based,
    can be chemically produced
    h a l a l
    agar agar seaweed based h a l a l
    apocarotenal (c 30, e 160e) plant based h a l a l
    unless known to be used with animal gelatin or lard (pig fat)
    blue1 / blue 2 chemically produced made from oil of coal tar h a l a l
    casein milk based h a l a l
    unless known to be used with animal gelatin
    chocolate liquor chocolate based
    non-Intoxicating (ghayr muskir)
    non-alcoholic formula
    h a l a l
    bextrose veg. based h a l a l
    carbon black (e 153) extracted from either bones or meat or wood or plants h a l a l
    unless known to be taken from bones or meat
    E120 (carmine/ cochineal) carmine aluminum salt of carminic acid. made of insect scales but it goes through istehaalah h a l a l
    lecithin (e 322) veg. or egg based h a l a l
    glycerin/ glyverol (e 422) extracted from either beef fat but istehaalah is confirmed or taken from plant or petroleum h a l a l
    mono & diglycerides   h a l a l
    polyglycerol easters or fatty acids (e 476) animal of veg. based h a l a l
    unless known to be taken from animal
    monosodium glutamate (e 621) seaweed or sugar based h a l a l
    gelatin most of the times animal based,
    sometimes veg. based

    h a l a l to use if the source is not known.
    you have to search to find out if it is derived from a halal-meat animal, in that case it will be halal. 

    if the gelatin used is pork based or dervied from any haram-meat animal. it would be h a r a m

    guar gum veg. based h a l a l
    lipase animal based h a r a m
    lactic acid veg. based,
    can be chemically produced
    h a l a l
    pectin veg. or plant based h a l a l
    pepsin extracted from pig stomach h a r a m
    rennet/rennin extracted from animal stomach lining pouch,
    can be veg. based & 
    can also be chemically produced
    h a l a l
    until known to be taken from pork source
    red 40/ E129 synthetic h a l a l
    yellow 5 / yellow 6 synthetic chemical made in the lab h a l a l
    whey milk based h a l a l
    vanilla extract in high-end or expensive products in the usa market wine used in the process do not use
    vanillin / pure vanilla - h a l a l
    natural vanilla flavor   h a l a l
    unless known that alcohol used in the process as a solvent
    SD 40, 
    SD 35- A 
    Denat. Alcohol, 

    Methyl Alcohol/
    ethayl alcohal / ethanol 

    - jaaiz to purchase
     
    E120, 441, 542, 631 and 635
    have  animal ingredient do not use
     
    Bottled Coffee Extract
    bottled coffee extract for baking must be avoided unless we make sure its not extracted in wine or if the coffee extract for baking is kosher.
    haram 
    All grape juice not from concentrate/ pasteurised grape juice
    -
    haram 

     

     

    Read more »
  • Food 101 - basics of food rulings

    Food 101---basics of food rulings

     

    Ihtemalaat from 1%  - 100%

    • ilm/ yaqeen/ qat' / jazm             = 100% knowledge/certainty about something
    • itmeynaan (certitude)                = 99%  or the same 100%
    • zann (gumaan)                   = 51%  to   approx.98% or 99%
    • shakk                                = 50%
    • wahm                                = 1%   to  49%

     

    Rule about meat

    • everything in islam is considered to be tahir (paak) unless known to be najis.
    • everything is islam is considered to be h a l a l unless known to be h a r a m.
    • meat and leather are the only two exceptions. so it is compulsory to consider every meat and leather to be h a r a m and najis unless we make sure that a muslim person has physically slaughtered that animal himself according to the Islamic conditions and rulings.
    • the exceptions are the 'yad ul-muslim' (taking from a muslim's hand) and 'sooq ul-muslimeen' (buying from a muslim marketplace), being the 'amarah shareyyah' (an islamic sign) for helleyyat.
    • but if you know that a muslim is not a shari'ah-abiding person (multazim/mutadayyin), then the yad ul-muslim being a sign of helleyyat, is no longer applicable on him.

     

    Important tips to remember in the west

    • given the fact that a lot of false statements are made and fake halal meat is sold frequently in the name of halal, do not trust just any shop displaying 'halal' sign.
    • you should research to get yaqeen about the meat getting slaughtered islamically according to the conditions mentioned below.
    • remember that your yaqeen (100% certainty) is hujjat (a reliable proof).
    • zann (gumaan) or shakk or hearsay is not hujjat.
    • if you don't get yaqeen about the statement of the seller of meat, you have to call the supplier and talk to him directly to get yaqeen.
    • if you don't get yaqeen, don't buy the meat from this shop and or this supplier.



    Six conditions of shari'ah which need to be met at the time of zibh, for the hilleyyat of a halal-meat animal (in order for the animal to be considered as 'halal')

    1. zaabih (the man or woman or a mumayyiz child slaughtering the halal-meat animal) has to be a muslim.
    2. zaabih should not express  'adawat towards ahl ul-bayt a.s.
    3. zibh should be done by a steel (blade).
    4. at the time of zibh, the front part of the animal's body should be facing towards qiblah. intentional negligence will cause the meat to become haram. uintentional, is not problematic.
    5. with the neyyat of zibh of this particular animal, the name of Allah should be taken before the zibh. intentional negligence will cause the meat to become haram. unintentional, is not problematic.
    6. the animal should move a bit after the zibh, proving that it was alive before the zibh.



    Rules about the fish to be halal

    • a lot of species of fishes do not have scales. all the clingfishes (family: gobiesocidae) as an example, are scaleless. their bodies are protected by a thick layer of mucous.
    • the scales give external protection to the fish. there are 4 main kinds of scales: placoid, cosmoid, ganoid, cycloid & ctenoid.
    • some fishes have more than one kind of scales. the scale kind, also varies with the sex.
    • a fish having scales, even though the scales may be small in size, is halal to eat.
    • but it has to be caught alive from the water and die outside of water. this is the tazkiyat us-samak---"akhzuhu minal-maai hayyan". some of the common examples are salmon, halibut, tuna, trout, caviar etc.
    • the fishes that do not have scales are not halal.
    • shrimps and prawns are halal, due to a specific daleel (shar'ie evidence) about it's hilleyyat. the crab and lobster may be similar to those, but are haram to eat.
    • the jellyfish, snake fish, shark (except one species of the white shark), catfish, shell fish, eel and snails are just a few examples of haram fishes, as these do not have scales.
    Read more »
  • Halal Fish

    Halal Fish

    al-at'imah wal-ashribah

    know before you eat, since you are what you eat 

    Alphabetical Index of Halal Fish Names.

    A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

     

     

    A

    • Albacore
    • Amberjack
    • Anchovies
    • Angelfishes and butterfly fishes
    • Atlantic Pomfret or Ray's Bream

    Back to Top

    B

    • Barracudas
    • Bass
    • Bigeyes
    • Blackfish
    • Blacksmith
    • Blueback
    • Bluefish or snapper blue
    • Bluegill
    • Bocaccio
    • Bombay duck
    • Bonefish
    • Bowfin
    • Bream
    • Brill
    • Buffalo Fishes
    • ButterFishes
    • Butterfly fish

    Back to Top

    C

    • Cabrilla
    • Calicobass
    • Capelin
    • Carosucker
    • Carps and minnows
    • Caviar
    • Cero
    • Channel bass
    • Char
    • Chilean Sea Bass
    • Chilipepper
    • Chinook
    • Chup
    • Cichlids
    • Cigarfish
    • Cisco
    • Coalfish
    • Cobia, cabio, or black bonito
    • Codfishes
    • Coho salmon
    • Corbina or Corvina
    • Cottonwick
    • Crapplie
    • Creville
    • Croacker
    • Crucian carp
    • Cubbyu

    Back to Top

    D

    • Dab
    • Damselfishes
    • Doctorfish
    • Dolly Varden

    Back to Top

    E

    • Eulachon

    Back to Top

    F

    Back to Top

    • Flounders
    • Fluke
    • Flyingfishes and halfbeaks
    • Frostfish

    Back to Top

    G

    • Gag
    • Garibaldi
    • Giant kelpfish
    • Gizzard shad
    • Goatfishes or surmullets
    • Gobies
    • Goldeye and mooneye
    • Goldfish
    • Grayling
    • Graysby
    • Greenlings
    • Grindle
    • Grouper
    • Grunion
    • Grunts
    • Guavina

    Back to Top

    H

    • Haddock
    • Hake
    • Hakes
    • Halfbeak
    • Halfmoon
    • Halibut
    • Halibuts
    • Hamlet
    • Hardhead
    • Harvestfish
    • Hawkfishes
    • Herrings
    • Hind
    • Hogchocker
    • Hogfish
    • Horse mackerel

    Back to Top

    J

    • Jack Mackerel
    • Jacks and Pompanos
    • Jacksmelt
    • Jewfish
    • John Dory (Zeus faber)

    Back to Top

    K

    • Kelpfish
    • Kingfish

    Back to Top

    L

    • Ladyfish, or tenpounder (Elops saurus)
    • Lafayette
    • Lake Herring
    • Largemouth bass
    • Leatherback
    • Lingcod
    • Lizardfishes
    • Lookdown

    Back to Top

    M

    • Mackerel
    • Mackerels and tunas
    • Mackerels, Atka
    • Mahimahi
    • Margate
    • Menhaden
    • Menpachii
    • Merluccio
    • Milkfish or awa
    • Mojarras
    • Monkeyface prickleback
    • Mooneye
    • Moonfsh
    • Mossbunker
    • Mouthbrooder
    • Mullet
    • Mullets
    • Muskellunge
    • Mutton hamlet
    • Muttonfish

    Back to Top

    N

    • Needlefishes

    Back to Top

    O

    • Opaleye

    Back to Top

    P

    • Palometa
    • Parrotfishs
    • Patagonian Toothfish (Dissostichus eleginoides)
    • Perch
    • Perches
    • Permit
    • Pickerel
    • Pigfish
    • Pike
    • Pikeperch
    • Pikes
    • Pilchard
    • Pinfish
    • Plaice
    • Pollock
    • Pomfret
    • Pompano
    • Porgies
    • Porkfish
    • Poutassou

    Back to Top

    Q

    • Queenfish
    • Quillback

    Back to Top

    R

    • Rabalo
    • Ray's bream
    • Red snapper
    • Redfish
    • Roach
    • Rock bass
    • Rockfish
    • Rockhind
    • Rosefish
    • Rudderfish
    • Runner

    Back to Top

    S

    • Sablefish or black cod
    • Sailors choice
    • Saithe
    • Salmon
    • Sardine
    • Sargo
    • Sauger
    • Scad
    • Scamp
    • Schoolmaster
    • Scup
    • Sea basses
    • Sea bream
    • Sea chubs
    • Seaperch
    • Searobins
    • Seatrout
    • Shad
    • Sheepshead
    • Sierra
    • Silversides
    • Sirajo goby
    • Skipjack
    • Sleeper Smallmouth bass
    • Smelts
    • Snapper blue
    • Snappers
    • Snooks
    • Sockeye salmon
    • Sole
    • Soles
    • Spadefishes
    • Spanish mackerel
    • Spearing
    • Splitttail
    • Spot
    • Sprat
    • Squawfish
    • Squirrelfishes
    • Steelhead
    • Striped bass
    • Suckers
    • Sunfishes
    • Surfperches
    • Surgeonfishes

    Back to Top

    T

    • Tarpon
    • Tautog
    • Temperate basses
    • Tench
    • Tenpounder
    • Threadfins
    • Tilapia
    • Tilefishes
    • Tomcod
    • Tomsmelt
    • Tripletail
    • Trouts and whitefishes
    • Turbot

    Back to Top

    U

    • Unicornfish

    Back to Top

    W

    • Wahoo
    • Walleye
    • Walleye pollock
    • Warmouth
    • Weakfishes
    • WhiteFish
    • Whiting
    • Wrasses

    Back to Top

    Y

    • Yellowtail
    • Yellowtail snapper

    Back to Top

    Read more »
RSS