Black pepper powder Hs Code

Black pepper powder harmonized system code

Product Overview Black pepper powder classified under HS Code 090412 is the finely ground form of dried Piper nigrum fruits, widely recognized as a fundamental spice in international trade. This product is characterized by its uniform particle size, typically passing through a 40-mesh sieve, with moisture content maintained below 12% to ensure optimal shelf life and prevent microbial growth. Processing involves cleaning, drying, and grinding whole black peppercorns to achieve a consistent powder free from extraneous matter and contaminants. The HS Code 090412 encompasses various subcategories differentiated by origin, purity levels, and processing techniques, including single-origin and blended variants. Commercially, black pepper powder is extensively utilized across the food service sector, retail packaging for consumer use, and as an ingredient in food processing industries, notably for seasoning, flavor enhancement, and preservation. Its robust pungency and aroma offer significant value in culinary applications, positioning it competitively within the global spice market through compliance with international quality standards and traceability requirements. HS Code Classification & Trade Specifications The product falls under the 6-digit HS Code 090412, structured as follows: Chapter 09 (Coffee, tea, mate and spices), Heading 0904 (Pepper of the genus Piper; dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta), Subheading 090412 (Black pepper, crushed or ground). This classification is based on the physical state and species of the spice, aligning with WTO Harmonized System nomenclature for precise customs identification. Trade considerations include packaging in moisture-proof, food-grade polyethylene or laminated bags, typically ranging from 25 kg to 50 kg per unit, designed to protect against oxidation and contamination during transport. Preservation methods emphasize low humidity storage and temperature control to maintain volatile oil content, a critical quality parameter measured between 2.0% and 3.5%. Compliance with Codex Alimentarius standards and ISO 6571 ensures conformity to microbial limits, pesticide residues, and foreign matter thresholds, facilitating smooth customs clearance and adherence to import regulations. The product’s classification supports accurate tariff application and import/export documentation under international trade frameworks.

Black pepper powder Chapter Note

1.- Mixtures of the products of headings 09.04 to 09.10 are to be classified as follows : (a) Mixtures of two or more of the products of the same heading are to be classified in that heading; (b) Mixtures of two or more of the products of different headings are to be classified in heading 09.10. The addition of other substances to the products of headings 09.04 to 09.10 (or to the mixtures referred to in paragraph (a) or (b) above) shall not affect their classification provided the resulting mixtures retain the essential character of the goods of those headings. Otherwise such mixtures are not classified in this Chapter; those constituting mixed condiments or mixed seasonings are classified in heading 21.03. 2.- This Chapter does not cover Cubeb pepper (Piper cubeba) or other products of heading 12.11.