In the Name of Allah, the Inspirer of Truth. Assalamu Alaikum Warahmatullahi Wabarakatuh
We concur with SANHA’s original ruling the impermissibility of Shellac based on the unanimous decision of:
Jamiatul Ulama South Africa – Johannesburg Mufti Yusf Docrat, Mufti M.Y. Minty, Mufti Zakariyya Pandor
Darul Uloom Abu Bakr Port Elizabeth Mufti Siraj Desai
Madrasah Taleemuddeen – Isipingo Mufti E. Salejee
Jamiatul Ulama KZN – Durban Mufti E. Salejee
Channel Islam International – Johannesburg Mufti AK Hoosen
Jaamiah Mahmoodiyyah – Springs Mufti Ashraf
Madrasah Arabia Islamia – Azaadville Mufti Muhammad Obeid
Darul Uloom Zakariyya – Lenasia Mufti Radaul Haqq Yusufzai
Madrasah In’aamiyah – Camperdown Mufti Ebrahim Desai
Waterval Islamic Institute – Johannesburg Mufti Ahmad Mia, Mawlana Nazir Sanjalvi, Mufti Yusuf Phiri, Mufti M. Mia
Majlisul A’immah, Kimberly Mufti Ayyub Jeena.
Kindly note, we will not be updating every link on the web-site (www.foodguide.org.uk), to advise of shellac’s IMPERMISSIBLE status. Please accept this statement as sufficient notice on the change of status of shellac.
Where shellac is only used as a coating on apples etc, washing it off thoroughly will render it Halaal. This is only necessary when one is definite Shellac has been used. It is also used to replace the natural wax of the apple, which is removed during the cleaning process.[17] When used for this purpose, it has the food additive E number E904
P.S. Kindly note that SANHA have revised their decision on shellac very recently.
Shellac Reviewed! – http://www.sanha.co.za/a/index.php?option=com_content&task=view&id=2106&Itemid=230
After several attempts to gain clarification on the change of decision, they have not reverted back to us. We stick to the view of impermissibilty until contrary information is received.
http://en.wikipedia.org/wiki/Shellac
And Allah knows Best Wa Alaykumussalaam Wa Rahmatullahi Wa Barakatuh Web: http://www.foodguide.org.uk Mobiles: http://tinyurl.com/foodguide2
————————————– (Mufti) Abdullah Patel Halal Food Guide
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