Dry chilli Hs Code

Dry chilli harmonized system code

Product Overview Dry chilli classified under HS Code 090421 refers to dried fruits of the genus Capsicum, specifically prepared and preserved for commercial use. These chillies are typically harvested at full maturity, subjected to drying processes such as sun-drying or controlled mechanical dehydration, resulting in moisture content levels generally below 12%. Physically, dry chillies exhibit characteristic elongated, wrinkled pods varying in size and color, predominantly red or dark brown, with consistent pungency measured by Scoville Heat Units (SHU). The classification under 090421 encompasses subcategories including whole dried chillies, crushed, and ground forms, each meeting defined particle size and purity standards. These products find extensive application across food service sectors, retail spice markets, and industrial food processing, serving as key ingredients for flavoring, seasoning, and color enhancement. Their high capsaicin content and stable shelf life provide a competitive advantage, ensuring consistent quality and potency suitable for diverse culinary and manufacturing applications in international markets. HS Code Classification & Trade Specifications The HS Code 090421 is structured hierarchically: 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), and Subheading 090421 specifically designates dried chillies. This classification is justified by the product’s botanical origin, preparation method (drying), and intended use as a spice. Trade considerations include packaging in moisture-resistant materials such as multi-layered kraft paper bags or vacuum-sealed polypropylene sacks, typically in net weights ranging from 10 to 25 kilograms to preserve quality during transit. Preservation protocols mandate low humidity environments and controlled temperature storage to prevent mold and degradation. Compliance with international quality standards such as ISO 6571 and Codex Alimentarius guidelines for contaminants and pesticide residues is essential. This product description aligns with WTO harmonized system nomenclature and supports accurate customs declaration, facilitating seamless import-export operations and adherence to global trade compliance requirements.

Dry chilli 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.