Seasoning powder Hs Code

Seasoning powder harmonized system code

Product Overview Seasoning powder classified under HS Code 210390 refers to finely milled or granulated mixtures of spices, herbs, flavor enhancers, and other culinary additives formulated to impart specific taste profiles to food products. Typically characterized by uniform particle size distribution, low moisture content (generally below 12%), and absence of contaminants, these powders undergo standardized processing including drying, blending, and sieving to ensure consistent quality and solubility. The HS Code 210390 encompasses a broad range of seasoning powders excluding mustard flour, often subdivided into subcategories such as mixed spices, herb blends, and proprietary seasoning mixes. Commercially, these products serve diverse applications across food service sectors, retail consumer markets, and industrial food manufacturing—used for flavoring meats, snacks, sauces, and ready-to-eat meals. Their value proposition lies in versatility, extended shelf life, and ease of application, making them essential ingredients in global culinary supply chains and offering competitive advantages in terms of cost-effectiveness and compliance with international food safety standards. HS Code Classification & Trade Specifications The full HS Code designation for seasoning powders is 2103.90, where Chapter 21 covers “Miscellaneous Edible Preparations,” Heading 2103 specifies “Sauces and preparations thereof; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard,” and Subheading 90 pertains to “Other” seasoning powders not classified elsewhere. This classification is based on the product’s composition as a prepared mixture primarily intended for flavoring, differentiating it from raw spices (HS 0904) or mustard flour (HS 2103.20). Trade practices typically involve packaging in moisture-barrier containers ranging from retail sachets (10-50 g) to bulk drums (up to 25 kg), with preservation methods including vacuum sealing or modified atmosphere packaging to maintain organoleptic properties and inhibit microbial growth. Shipping requirements adhere to International Maritime Dangerous Goods (IMDG) codes where applicable, ensuring product integrity during transit. Quality standards conform to Codex Alimentarius guidelines and ISO certifications related to food safety management (e.g., ISO 22000), supporting compliance with WTO rules and facilitating smooth customs clearance through accurate tariff classification and documentation.

Seasoning powder Chapter Note

1.- This Chapter does not cover : (a) Mixed vegetables of heading 07.12; (b) Roasted coffee substitutes containing coffee in any proportion (heading 09.01); (c) Flavoured tea (heading 09.02); (d) Spices or other products of headings 09.04 to 09.10; (e) Food preparations, other than the products described in heading 21.03 or 21.04, containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (f) Products of heading 24.04; (g) Yeast put up as a medicament or other products of heading 30.03 or 30.04; or (h) Prepared enzymes of heading 35.07. 2.- Extracts of the substitutes referred to in Note 1 (b) above are to be classified in heading 21.01. 3.- For the purposes of heading 21.04, the expression “homogenised composite food preparations” means preparations consisting of a finely homogenised mixture of two or more basic ingredients such as meat, fish, vegetables, fruit or nuts, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may be added to the mixture for seasoning, preservation or other purposes. Such preparations may contain a small quantity of visible pieces of ingredients.