Green chilli Hs Code

Green chilli harmonized system code

Product Overview Green Chilli, classified under HS Code 070960, refers to fresh or chilled varieties of Capsicum annuum or Capsicum frutescens that are harvested while immature and exhibiting a characteristic green coloration. These chillies typically measure 5-12 cm in length, possess a firm texture, and maintain high moisture content ranging between 80-90%. The product is usually unprocessed beyond harvesting and sorting, ensuring preservation of natural pungency and flavor profile. Within HS Code 070960, subcategories distinguish between different types of fresh or chilled peppers, including bell peppers and other Capsicum varieties, with Green Chilli being categorized under non-bell pepper types. Commercially, Green Chilli serves as a critical ingredient in culinary applications across food service, retail fresh produce markets, and food processing sectors, where it is utilized for flavor enhancement, seasoning, and as a raw material for sauces and condiments. Its competitive advantages include consistent pungency levels, high freshness standards, and compliance with phytosanitary requirements, positioning it as a preferred choice for international buyers seeking quality assured green chillies. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 070960 falls under Chapter 07: Edible Vegetables and Certain Roots and Tubers, Heading 07.09: Peppers (Capsicum, Pimento), Fresh or Chilled, with the six-digit subheading 070960 specifying other peppers excluding bell peppers. This classification is based on botanical origin and the product’s fresh or chilled state, adhering to WTO nomenclature and the World Customs Organization’s Harmonized Commodity Description and Coding System (HS). Trade compliance necessitates that Green Chilli be packaged in ventilated crates or perforated plastic bags, typically in batches of 5-10 kg, to maintain optimal ventilation and moisture levels during transit. Preservation methods focus on refrigeration at 7-10°C with relative humidity of 90-95% to reduce post-harvest deterioration. Quality standards align with the Codex Alimentarius guidelines, including limits on pesticide residues, absence of foreign matter, and adherence to maximum residue limits (MRLs) prescribed by the importing country. These specifications support customs clearance processes and ensure conformity with international phytosanitary and trade regulations.

Green chilli 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.