The humble garlic clove recently became the center of a legal debate in India. What started as a simple query—whether garlic is a vegetable or a spice—escalated into a significant legal battle that reached the Madhya Pradesh High Court.

The controversy began in 2015 when the state’s market board classified garlic as a vegetable. This decision was later reversed by the agriculture department, which reclassified it as a spice. This back-and-forth had considerable implications for farmers and traders, influencing where garlic could be sold and how it was taxed.

After extensive legal proceedings, the high court ruled in favor of garlic’s classification as a vegetable, citing its perishable nature.

Kanikka Malhotra, a consultant dietitian and diabetes educator, clarifies that botanically, garlic is classified as a vegetable. It belongs to the Allium genus, which includes other vegetables such as onions, leeks, and shallots. The edible part of garlic is the bulb, which grows underground and consists of several cloves wrapped in a thin, papery skin. This bulbous structure categorizes garlic as a vegetable, similar to other root and bulb vegetables.

However, garlic is often used as a spice in cooking due to its strong flavor and aroma. Spices are typically derived from seeds, fruits, bark, or other plant parts and are used primarily for seasoning and flavoring rather than for their nutritional value. Garlic, with its potent compounds like allicin, is used in small quantities to enhance or dominate the flavor of dishes.

Malhotra explains that while garlic is botanically a vegetable, its culinary role aligns more with that of a spice. This dual functionality makes garlic a versatile ingredient, providing both flavor and nutritional benefits. Its classification as a vegetable does not lessen its significance as a flavoring agent, cementing its place as a staple in kitchens worldwide.