Ginger powder Hs Code

Ginger powder harmonized system code

Product Overview Ginger powder, classified under HS Code 091012, is a finely ground spice derived from the dried rhizomes of the Zingiber officinale plant. It is characterized by its uniform particulate size, typically ranging from 60 to 150 microns, and a moisture content maintained below 12% to ensure product stability and shelf-life. The powder undergoes standardized processing steps including cleaning, drying, and milling, adhering to food-grade quality parameters such as absence of foreign matter, contaminants, and microbial limits compliant with international food safety regulations. Within HS Code 091012, subcategories include ground ginger with variations based on origin, purity levels, and organic certification status. Commercially, ginger powder serves multiple sectors: it is widely used as a flavoring agent in food service industries, incorporated into spice blends in retail packaging, and utilized as a raw ingredient in pharmaceutical and nutraceutical manufacturing. Its market positioning is strengthened by consistent quality assurance, traceability, and compliance with import regulations, making it a valuable commodity in global spice trade networks. HS Code Classification & Trade Specifications The HS Code 091012 is structured as follows: Chapter 09 (Coffee, Tea, Mate and Spices), Heading 0910 (Ginger, Saffron, Turmeric, Thyme, Bay Leaves, Curry and Other Spices), and Subheading 091012 (Ginger, powdered). This classification is based on the physical form and botanical origin of the product, aligning with the harmonized system’s criteria for ground spices. Trade handling of ginger powder typically involves packaging in moisture-resistant, food-grade materials such as laminated foil bags or multi-layered kraft paper sacks, with net weights varying from 1 kg retail packs to bulk 25 kg industrial bags. Preservation protocols emphasize controlled humidity and temperature to prevent caking and microbial proliferation during transit. Quality standards adhere to Codex Alimentarius specifications and ISO 6571 guidelines, ensuring parameters like volatile oil content (minimum 1.5%), ash content, and absence of extraneous matter meet international compliance. These specifications facilitate customs clearance, tariff classification, and conformity assessment, underpinning efficient cross-border movement in accordance with WTO trade agreements and national import-export regulations.

Ginger 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.