The food world is simmering with controversy after award-winning cookbook author and campaigner Yasmin Khan applied to trademark the word 'Sabzi' in relation to her upcoming recipe book. The move has ignited a fierce debate about cultural ownership, language, and the commercialisation of generic culinary terms.
The Heart of the Controversy
Yasmin Khan, renowned for works like 'Zaitoun' and 'The Saffron Tales', filed an application with the UK's Intellectual Property Office in late 2024. She sought to register 'Sabzi' as a trademark for a forthcoming book and associated merchandise. The term, however, is a common Persian, Urdu, Hindi, and Bengali word simply meaning 'vegetables' or a dish cooked from them.
News of the application, which became public in early December 2025, prompted immediate backlash from chefs, food writers, and cultural commentators. Critics argue that trademarking such a widely used, foundational word is an attempt to privatise a shared cultural heritage. For many in South Asian and Middle Eastern communities, 'sabzi' is as generic as 'salad' or 'stew'.
Author's Intentions and Industry Reaction
In a statement, Khan clarified that her intention was purely to protect the specific title of her new recipe collection and prevent confusion in the marketplace. She emphasised her deep respect for the cultures from which the word originates and her lifelong work celebrating them. Her supporters point out that trademark law often allows for the protection of brand names that are otherwise descriptive, provided they are associated with a specific commercial source.
Nevertheless, the reaction has been sharply critical. Prominent figures in the food industry have taken to social media and publications to voice their dismay. They contend that this action, regardless of intent, sets a worrying precedent. There is a fear that other authors or businesses could follow suit, seeking to lock down common words essential to describing cuisine, thereby limiting their use by smaller producers and community cooks.
Broader Implications for Food and Culture
This dispute touches on larger, ongoing tensions within the global food scene. It raises questions about who has the right to commercialise elements of a diaspora's culinary language and whether such legal mechanisms can ever be appropriately applied to generic terms. The case echoes past controversies where specific dishes or ingredients have become battlegrounds over authenticity, credit, and profit.
The UK Intellectual Property Office will now assess the application against legal criteria, including whether 'Sabzi' is distinctive enough for Khan's specific goods or if it is merely a descriptive term others need to use freely. The outcome of this unexpected culinary trademark battle will be closely watched by publishers, restaurateurs, and cultural observers alike, as it may redefine the boundaries of branding in the world of food writing.
