Coriander|HS Code

Coriander harmonized system code

Product Overview Coriander, classified under the HS Code 0709, is a commonly traded agricultural product renowned for its diverse culinary and medicinal applications. The product is essentially an annual herb in the family Apiaceae, which includes both the fresh leaves and dried seeds, known for their distinct flavors. Its key characteristics include a pale green color, the aroma of the fresh leaves, and a spicy, lemony flavor of the dried seeds. The product is typically subdivided into two categories based on its processing level: fresh coriander leaves and dried coriander seeds. Coriander, due to its unique flavor profile and health benefits, finds widespread usage in food service industries, retail markets, and food processing industries for flavoring, garnishing, and medicinal purposes. One of the significant competitive advantages of coriander is its dual usability, meaning both its leaves and seeds can be used in a variety of culinary and medicinal preparations. HS Code Classification & Trade Specifications Coriander falls under the full 6-digit HS Code 0709.99.90. The hierarchical breakdown of the code is as follows: Chapter 07 (Edible vegetables and certain roots and tubers), Heading 09 (Other vegetables; mixtures of vegetables), and Subheading 99.90 (Other). The classification rationale for coriander under this specific code is due to its status as an edible vegetable and its versatile usage in both fresh and dried forms. In terms of trade considerations, coriander is commonly packaged in gunny bags or moisture-proof containers for the dried seeds and temperature-controlled packaging for the fresh leaves to ensure the preservation of aroma, flavor, and freshness. It is crucial that the product meets international quality standards, including the CODEX Alimentarius international food standards and the European Spice Association quality minima standards. Compliance with these standards ensures the product's acceptability in international markets while meeting the needs of customs classifications and trade documentation.

Coriander Chapter Note

1.- This Chapter does not cover forage products of heading 12.14. 2.- In headings 07.09, 07.10, 07.11 and 07.12 the word “vegetables” includes edible mushrooms, truffles, olives, capers, marrows, pumpkins, aubergines, sweet corn (Zea mays var. saccharata), fruits of the genus Capsicum or of the genus Pimenta, fennel, parsley, chervil, tarragon, cress and sweet marjoram (Majorana hortensis or Origanum majorana). 3.- Heading 07.12 covers all dried vegetables of the kinds falling in headings 07.01 to 07.11, other than : (a) dried leguminous vegetables, shelled (heading 07.13); (b) sweet corn in the forms specified in headings 11.02 to 11.04; (c) flour, meal, powder, flakes, granules and pellets of potatoes (heading 11.05); (d) flour, meal and powder of the dried leguminous vegetables of heading 07.13 (heading 11.06). 4.- However, dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta are excluded from this Chapter (heading 09.04). 5.- Heading 07.11 applies to vegetables which have been treated solely to ensure their provisional preservation during transport or storage prior to use (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), provided they remain unsuitable for immediate consumption in that state.