Spices powder Hs Code

Spices powder harmonized system code

Product Overview Spices powder classified under HS Code 091099 comprises finely ground mixtures or single types of dried aromatic vegetable substances primarily used for flavoring, seasoning, or coloring food. This category encompasses a diverse range of powdered spices excluding those separately listed under other subheadings, including but not limited to ground turmeric, paprika, cinnamon powder, and mixed spice blends. Physically, these powders exhibit uniform particle size distribution typically ranging from 150 to 300 microns, a moisture content below 12%, and absence of adulterants or foreign matter, ensuring high purity and consistent quality. Processing involves cleaning, drying, milling, and sieving under controlled hygienic conditions to preserve volatile oils and active phytochemicals. Commercially, spices powder finds extensive application across food manufacturing sectors, retail packaging, food service establishments, and culinary industries, where they enhance flavor profiles and shelf stability. The product’s positioning leverages standardized quality attributes, traceability, and compliance with international food safety standards, providing importers and exporters with reliable, trade-compliant spice powders suitable for diverse gastronomic applications. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 091099 falls under Chapter 9: "Coffee, Tea, Mate and Spices," Heading 09.10: "Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices," and specifically refers to "Other spices" not individually specified elsewhere within this heading. The classification rationale is based on the product’s botanical origin, physical form (powdered), and exclusion from other defined subheadings such as 091020 (ginger) or 091030 (saffron). Standard trade practices for spices powder include packaging in moisture-resistant, food-grade materials such as laminated foil pouches or multi-layered kraft paper sacks, typically in net weights ranging from 25 kg for bulk shipments to retail-ready packs of 100 g to 1 kg. Preservation involves controlled atmosphere packaging and desiccants to maintain low humidity and prevent microbial growth during transit. Shipping conditions adhere to temperature ranges of 10-25°C to protect volatile constituents. Quality standards conform to Codex Alimentarius and ISO 6571 specifications, ensuring compliance with WTO-sanctioned customs documentation requirements and facilitating smooth cross-border trade operations.

Spices 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.