Tamarind Hs Code

Tamarind harmonized system code

Product Overview Tamarind, classified under HS Code 081090, is the edible pulp derived from the mature pods of the Tamarindus indica tree. This product encompasses both raw and processed forms, including whole pods, shelled fruit, paste, concentrate, and dried pulp. Physically, tamarind exhibits a brown, sticky consistency with a characteristic sweet-sour flavor profile, and moisture content typically ranges between 15-25% depending on the processing method. Quality attributes include uniform color, absence of foreign matter, and compliance with food safety standards such as Maximum Residue Limits (MRLs) for pesticides. The HS Code 081090 broadly covers “Fruits, dried other than those of headings 0801 to 0806,” with tamarind further segmented into subcategories based on processing—such as raw dried tamarind, tamarind paste, and tamarind concentrate. Commercially, tamarind serves diverse applications across food service, retail, and manufacturing sectors, including use as a flavoring agent, ingredient in sauces and beverages, and as a natural preservative. Its value proposition lies in its versatility, shelf stability, and global demand, positioning it as a competitive commodity in international dried fruit trade markets. HS Code Classification & Trade Specifications The complete HS Code for tamarind is 0810.90, where Chapter 08 denotes “Edible fruit and nuts; peel of citrus fruit or melons,” Heading 0810 specifies “Fruit, nuts and other edible parts of plants, otherwise prepared or preserved,” and Subheading 90 covers “Other” dried fruits not classified elsewhere. Tamarind's classification under 081090 is due to its status as a dried fruit product, distinct from fresh or frozen variants listed under other codes. Trade professionals recognize this classification based on tamarind’s physical form and preparation state, aligning with the Harmonized System's guidelines. Common packaging formats include vacuum-sealed polyethylene bags, food-grade jute sacks, or bulk containers, designed to preserve moisture levels between 15-25% and prevent microbial contamination during transit. Shipping typically requires temperature-controlled environments to maintain product integrity, especially for processed forms like paste or concentrate. Quality standards adhere to Codex Alimentarius norms and WTO SPS agreements, ensuring compliance with phytosanitary regulations and accurate declaration in customs documentation. Consistent application of HS Code 081090 facilitates efficient customs clearance, tariff assessment, and trade compliance verification in international markets.

Tamarind Chapter Note

1.- This Chapter does not cover inedible nuts or fruits. 2.- Chilled fruits and nuts are to be classified in the same headings as the corresponding fresh fruits and nuts. 3.- Dried fruit or dried nuts of this Chapter may be partially rehydrated, or treated for the following purposes : (a) For additional preservation or stabilisation (for example, by moderate heat treatment, sulphuring, the addition of sorbic acid or potassium sorbate), (b) To improve or maintain their appearance (for example, by the addition of vegetable oil or small quantities of glucose syrup), provided that they retain the character of dried fruit or dried nuts. 4.- Heading 08.12 applies to fruit and nuts 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.