Reevaluating the halal status of Carmine (E120): A scientific and Islamic legal review

Abstract

Carmine (E120), a natural red dye extracted from cochineal insects (Dactylopius coccus), has long been questioned in its halal status due to its insect origin. Traditional Islamic legal principles generally classify insects as khabīth (impure or repugnant), thus non-halal, based on interpretations rooted in scriptural sources and early dietary norms. However, emerging scientific insights, particularly from entomology and food chemistry, challenge the broad generalisation of this classification. Cochineal insects are herbivorous, feed solely on plants, and are cultivated under clean, controlled conditions. Moreover, the process of producing carmine involves istihālah (chemical transformation), wherein carminic acid undergoes metal complexation, resulting in altered physical and chemical properties that may meet classical criteria for purification. This study reevaluates carmine through an integrative framework that includes Islamic legal principles (such as al-aṣl fī al-ashyāʾ al-ibāḥah and maqāṣid al-sharīʿah), scientific evidence, allergenic considerations, and cultural perceptions (ʿurf). We argue that carmine can be considered halal when derived from herbivorous cochineal insects and processed with high hygiene and transformative techniques. However, due to potential allergic reactions, transparent labelling remains essential to protect consumers and uphold ethical responsibility. This review encourages refining halal certification practices by integrating jurisprudential tradition with contemporary scientific advancements.