ABSTRACT
This chapter discusses various types of single and compound ingredients, including spices, seasonings, condiments, sauces, dressings, batters, breadings, as well as curing agents, coatings, and flavorings. Thousands of ingredients are used in food and kindred industries. Most are generally recognized as safe (GRAS) or food additives, whereas a few are covered by other legal categories such as “prior-sanctioned” chemicals, that is, used before 1958, when the current law came into being. Some of the critical ingredients and processes from the halal perspective are listed and explained.
