Chilli powder - red chilli powder Hs Code

Chilli powder - red chilli powder harmonized system code

Product Overview Chilli Powder - Red Chilli Powder, classified under HS Code 090422, is a finely ground spice derived from dried red chili peppers (Capsicum annuum and related species). This product is characterized by its vibrant red color, uniform powder consistency with particle size typically below 500 microns, and a pungency level measured in Scoville Heat Units (SHU) ranging from 30,000 to 50,000, depending on the chili variety used. The powder undergoes controlled drying and milling processes to ensure low moisture content (normally below 12%) and absence of contaminants, complying with food safety standards. Under HS Code 090422, Red Chilli Powder is categorized within the broader classification of "Spices including dried fruits of the genus Capsicum." This code encompasses various subcategories differentiated by chili type, processing method, and physical form (whole, crushed, or ground). Commercially, Red Chilli Powder is extensively utilized in food service sectors, retail packaging, and food processing industries as a flavoring agent, colorant, and preservative component. Its standardized quality, consistent heat profile, and compliance with international food-grade specifications position it competitively within global spice markets. HS Code Classification & Trade Specifications The complete 6-digit HS Code for Red Chilli Powder is 090422, where Chapter 09 denotes “Coffee, Tea, Mate and Spices,” Heading 0904 specifies “Pepper of the genus Piper; dried or crushed or ground fruits of the genus Capsicum,” and Subheading 090422 specifically covers “Dried crushed or ground fruits of the genus Capsicum (chillies or peppers).” This classification is based on the product’s botanical origin, physical state (powdered), and processing level. For international trade, Red Chilli Powder is typically packaged in moisture-resistant, food-grade materials such as laminated foil bags or bulk containers, ensuring protection against humidity and contamination during transit. Preservation methods emphasize maintaining moisture below 12% to inhibit microbial growth and preserve volatile oils. Shipping requirements include compliance with phytosanitary certificates, adherence to WTO sanitary and phytosanitary (SPS) measures, and alignment with Codex Alimentarius standards for spice safety and labeling. Quality assurance protocols often reference ISO 6571 for chili powder, with parameters including absence of extraneous matter, aflatoxin limits, and pesticide residues, facilitating smooth customs clearance and trade compliance across jurisdictions.

Chilli powder - red chilli 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.