In a startling legal confrontation that's shaking the culinary world, celebrated cookbook author and food writer Yasmin Khan finds herself embroiled in a trademark dispute over one of Persian cooking's most fundamental terms.
The conflict centres around the word 'sabzi' - a common Farsi word meaning 'greens' or 'herbs' that has been used for generations in Iranian and Middle Eastern cooking.
The Legal Battle Unfolds
Khan, an award-winning author known for works like 'The Saffron Tales' and 'Ripe Figs', received a legal letter from a small Bloomsbury deli that had trademarked the name 'Sabzi' for its food products. The deli demanded she cease using the term in connection with her culinary work.
'I was completely shocked,' Khan revealed. 'Sabzi is like the word 'salad' - it's a generic culinary term that belongs to a whole culture and cuisine. The idea that someone could own it feels wrong.'
Cultural Heritage Under Threat
The case raises significant questions about cultural appropriation and the trademarking of common ethnic food terms. Sabzi refers to the essential mixture of fresh herbs that forms the foundation of countless Persian dishes, from sabzi khordan (herb platters) to ghormeh sabzi stew.
Khan emphasised that this isn't just about her personal work: 'This is about protecting the language of our cuisine and ensuring everyone can continue to use these fundamental cooking terms freely.'
A Growing Trend in Food Industry
This dispute highlights an increasing tendency within the food industry to trademark common culinary terms, particularly those from ethnic cuisines. Legal experts suggest this case could set an important precedent for how cultural food terminology is protected.
Food historians and cultural commentators have rallied behind Khan, arguing that basic cooking vocabulary should remain in the public domain, accessible to all who wish to celebrate and share culinary traditions.
What Happens Next?
While Khan hopes for an amicable resolution, she's prepared to fight for the principle. 'This is about more than just one word,' she states. 'It's about ensuring our culinary heritage remains open and accessible to future generations.'
The outcome could influence how food businesses approach trademarking ethnic food terms, potentially protecting other common culinary words from similar legal claims.
