Coriander powder Hs Code

Coriander powder harmonized system code

Product Overview Coriander powder classified under HS Code 090922 is a finely ground spice derived from the dried seeds of the Coriandrum sativum plant. It is characterized by a uniform particle size typically ranging from 150 to 300 microns, exhibiting a light brown to yellowish-brown coloration with a distinctive aromatic profile rich in essential oils such as linalool. The product undergoes standardized cleaning, drying, and grinding processes to ensure contaminant-free and microbiologically safe material, meeting international quality benchmarks including moisture content below 10% and ash content not exceeding 8%. Within HS Code 090922, subcategories differentiate coriander powder by seed origin (e.g., Indian, Egyptian, or European varieties) and processing grade (food grade versus industrial grade). Primarily utilized in culinary applications, coriander powder serves as a key ingredient in food service sectors, retail packaging, and bulk supply for spice blends and seasoning manufacturers. Its standardized quality and consistent flavor profile position it competitively in global markets, catering to both high-volume commercial buyers and specialty food producers seeking traceable, compliant spice inputs. HS Code Classification & Trade Specifications The complete HS Code for coriander powder is 090922, situated within Chapter 09 (Coffee, Tea, Mate and Spices), Heading 0909 (Seeds of Anise, Badian, Fennel, Coriander, Cumin and Caraway, whether or not crushed or ground), and Subheading 090922 specifically designating coriander seeds, crushed or ground. This classification is based on the botanical origin and form of the product, aligning with the Harmonized System nomenclature utilized globally for customs tariff and trade statistics. Trade professionals must adhere to packaging standards involving hermetically sealed polypropylene or multi-layer laminated bags ranging from 25 kg for bulk shipments to retail-sized pouches of 50–500 grams, ensuring protection from moisture and contamination. Preservation methods emphasize maintaining moisture levels below 10% and storage in temperature-controlled environments to prevent degradation of volatile compounds. Quality standards conform to Codex Alimentarius guidelines and ISO 6571, with mandatory compliance to WTO TBT (Technical Barriers to Trade) agreements and customs documentation protocols, facilitating seamless import/export operations and tariff classification consistency across international markets.

Coriander 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.