Turmeric - turmeric powder Hs Code

Turmeric - turmeric powder harmonized system code

Product Overview Turmeric - Turmeric Powder, classified under HS Code 091030, is the ground form of dried rhizomes of Curcuma longa L., a perennial herbaceous plant. This product is characterized by its fine to medium powder texture, bright yellow to orange coloration, and a distinctive aromatic, mildly bitter flavor profile attributable to curcuminoids and essential oils. Processing involves cleaning, drying (typically at controlled temperatures to preserve active compounds), and grinding to achieve a standardized particle size distribution, commonly ranging from 60 to 150 mesh, ensuring consistent quality and solubility. The product is further evaluated for moisture content (generally below 12%), volatile oil content (minimum 3%), and curcumin concentration (typically 2-5%), complying with international food safety and quality standards. Under the HS Code 091030, turmeric powder is categorized alongside other spices and aromatic vegetable products, with subcategories delineating raw, ground, and processed forms. Commercially, turmeric powder is extensively utilized in food service for seasoning and colorant applications, in retail markets as a culinary spice, and in processing industries including nutraceuticals, cosmetics, and pharmaceuticals. Its market positioning is strengthened by its multifunctional properties, consistent quality parameters, and compliance with global trade and phytosanitary regulations. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 091030 is structured as follows: Chapter 09 – "Coffee, Tea, Mate and Spices"; Heading 0910 – "Ginger, Saffron, Turmeric (Curcuma), Thyme, Bay Leaves, Curry and Other Spices"; Subheading 091030 – specifically designates “Turmeric (Curcuma)”. This classification is justified due to the botanical origin, processing method (drying and grinding), and usage profile consistent with spice commodities. Trade considerations for turmeric powder include standard commercial packaging formats such as multi-layered kraft paper bags, polyethylene liners, or food-grade polypropylene sacks, with net weights typically ranging from 10 kg to 50 kg to facilitate bulk shipping and storage. Preservation protocols emphasize moisture control, inert atmosphere packaging options, and temperature regulation during transit to prevent microbial contamination and degradation of active constituents. Shipping is conducted under conditions adhering to ISO standards for food safety and international phytosanitary regulations. Quality standards align with Codex Alimentarius guidelines and ISO 3632 specifications, ensuring parameters such as moisture content, total ash, volatile oil content, and curcumin levels meet prescribed thresholds. Documentation for customs compliance requires clear declaration of HS code, country of origin, certificate of analysis, and adherence to WTO trade facilitation provisions, enabling streamlined clearance and reduced risk of misclassification in global trade operations.

Turmeric - turmeric 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.