Saffron Hs Code

Saffron harmonized system code

Product Overview Saffron, classified under HS Code 091020, is the dried stigmas of the Crocus sativus flower, recognized for its distinctive aroma, flavor, and coloring properties. This product typically presents as deep red, thread-like strands with a slightly brittle texture and a characteristic bitter taste. Processing involves careful hand-harvesting, drying under controlled conditions to preserve volatile oils and crocin content, the primary pigment responsible for saffron’s coloring strength. The HS Code 091020 encompasses saffron in its pure form, excluding saffron extracts or derivatives, and may be further segmented by quality grades based on crocin, picrocrocin, and safranal concentrations as per ISO 3632 standards. Commercially, saffron is predominantly utilized in the food service sector as a high-value spice and coloring agent, extensively employed in culinary applications ranging from seasoning and flavoring to natural food coloring. Additionally, it serves niche markets in pharmaceutical and cosmetic industries due to its antioxidant properties. Its market positioning hinges on its premium quality, traceability, and compliance with international food safety standards, which provide competitive advantages in global trade. HS Code Classification & Trade Specifications The full HS Code 091020 is structured as follows: Chapter 09 (Coffee, tea, maté, and spices), Heading 0910 (Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices), with subheading 091020 specifically assigned to saffron. This classification is based on the product’s botanical origin, form, and primary use as a spice. From a trade compliance perspective, saffron is generally packaged in hermetically sealed, moisture-resistant containers such as glass vials, aluminum foil pouches, or airtight tins to maintain its organoleptic properties and prevent contamination. Preservation protocols emphasize temperature and humidity control throughout storage and shipping to safeguard quality attributes, including crocin concentration and moisture content (typically maintained below 12%). Quality standards align with ISO 3632 specifications and Codex Alimentarius guidelines, ensuring conformity with international regulatory frameworks and facilitating customs clearance. Import/export documentation requires precise declaration under HS 091020 to support tariff classification, origin determination, and adherence to WTO trade facilitation agreements. These parameters collectively ensure efficient customs processing and uphold product integrity in international supply chains.

Saffron 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.