If you bake, you've probably stood in the home-baking aisle wondering about that little brown bottle. Vanilla shows up in thousands of products, from ice cream to biscuits. Whether it is a concern depends on which kind of vanilla is used.
Clearly fine
- Vanillin — the main flavour molecule, usually synthetic.
- Vanilla flavouring — typically vanillin in a non-alcoholic base in UK products.
- Vanilla pods, seeds and powder — just the plant.
Vanilla extract
By definition, vanilla extract is vanilla soaked in alcohol, so the alcohol is part of the ingredient. Scholars differ:
- Many permit it in food because the amount is tiny, it is not the purpose of the food, and it cannot intoxicate at that level.
- Others avoid any ingredient made with khamr (wine or alcoholic drink) as a rule.
Alcohol-free vanilla extracts made with glycerine are widely sold — look for "alcohol-free" on the bottle, and check the glycerine is vegetable-based.
Our checker marks vanilla extract as doubtful and vanillin and vanilla flavouring as fine. Try it on a label.
This guide is a summary for information and not a religious ruling.
