Fresh ginger Hs Code

Fresh ginger harmonized system code

Product Overview Fresh ginger, classified under HS Code 091011, refers to the unprocessed rhizomes of the Zingiber officinale plant, harvested and presented in a fresh state. This product is characterized by its firm, fibrous texture, aromatic pungency, and light brown to pale yellow skin with a moist, pale yellow interior. Typically, fresh ginger is sorted and graded based on size, maturity, and absence of defects, with moisture content generally ranging between 80-90%. Processing levels are minimal, involving washing, curing, and sometimes surface drying, ensuring the preservation of its natural bioactive compounds such as gingerol and shogaol. Within HS Code 091011, subcategories may include peeled versus unpeeled and organic versus conventionally grown variants, each subject to specific quality attributes. Fresh ginger is predominantly utilized in culinary applications across food service and retail sectors, serving as a flavoring agent, spice, and ingredient in processed foods, beverages, and pharmaceuticals. Its value proposition lies in its versatility, consistent quality, and year-round availability, positioning it competitively in international markets where demand for authentic and high-quality natural spices persists. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 091011 is structured hierarchically as follows: Chapter 09 (Coffee, Tea, Mate and Spices), Heading 09.10 (Ginger, Saffron, Turmeric, Thyme, Bay Leaves, Curry and Other Spices), and Subheading 091011 (Ginger, Fresh or Chilled). This classification is based on the product’s botanical origin, physical state (fresh or chilled), and intended use as a spice, aligning with WTO and international customs standards. Trade considerations for fresh ginger include packaging in ventilated crates or mesh bags to prevent moisture accumulation and spoilage, with preservation methods focusing on cold chain logistics maintaining temperatures between 0°C to 4°C. Shipping requirements emphasize rapid transit and humidity control to retain freshness and prevent microbial contamination. Quality standards adhere to Codex Alimentarius guidelines and include parameters such as minimum gingerol content, maximum allowable pesticide residues, and absence of foreign matter. Compliance with phytosanitary regulations and accurate documentation is essential for customs clearance, ensuring smooth international trade flow and conformity with global classification systems.

Fresh ginger 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.