Spices|HTS Code

Spices harmonized system code

Product Overview Spices classified under HTS 0910.91 are dried aromatic vegetable products—derived from herbaceous or woody plant parts—intended primarily for use as seasonings, condiments or culinary flavoring agents. The commodity scope includes commonly traded species and blends that are not separately enumerated at the six‑digit level (examples: thyme, bay leaves, curry mixtures, turmeric and similar dried spices); it excludes essential oils, oleoresins and prepared sauces. Key characteristics and measurable attributes: low moisture content for stability (typical commercial specification ≤12% w/w), defined physical form (whole, cut/cracked, sifted or powdered), documented bulk density and particle size distribution by sieve or micron specification, and organoleptic quality (aroma, color, flavor intensity) per purchaser tolerances. Processing levels vary from cleaned and graded (minimally processed) to milled and sieved powders; post‑harvest treatments commonly applied include seed removal, sieving, steam sterilization or irradiation and mechanical drying. At the national 10‑digit level the 0910.91 bracket is subdivided by species, physical form and treatment status to support precise customs declaration. Commercial applications cover retail packaging, industrial seasoning manufacture, food‑service supply and input material for extraction or nutraceutical processing. HTS Code Classification & Trade Specifications Full 6‑digit HTS structure and hierarchical breakdown: Chapter 09 — Coffee, tea, maté and spices; Heading 0910 — Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices; Subheading 0910.91 — the “other spices” six‑digit classification used for dried spices not otherwise specified. Classification rationale: products under 0910.91 are dried botanical parts used chiefly for flavoring, defined by botanical identity, physical form and degree of processing, and are excluded from chapters covering essential oils, extracts or prepared foods. Trade considerations and specifications: typical commercial packaging is retail (10–500 g) and bulk (inner poly‑liner with 10–25 kg jute or polypropylene sacks), with vacuum or modified‑atmosphere options for odor and moisture control; storage/shipping targets include moisture ≤12% and water activity (aw) management (commonly <0.65) to inhibit microbial growth. Import documentation and logistics: phytosanitary certificates, FDA prior notice, declaration of any irradiation/fumigation (e.g., phosphine), ISPM‑15 for wood packaging, and lot traceability. Quality and compliance references include Codex and buyer specifications, microbiological criteria (e.g., Salmonella absence in 25 g) and applicable pesticide residue tolerances per importing‑country regulation.

Spices 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.