0709.60.20.40 - Anaheim

This HTS classification, 0709.60.20.40, specifically covers Anaheim peppers, which are a variety of chili pepper. Anaheim peppers are characterized by their mild to medium heat level and their long, slender, and often slightly curved shape. They are typically green when unripe and turn red as they mature. These peppers are commonly used in culinary applications, particularly in Southwestern and Mexican cuisine, for roasting, stuffing, or as a mild flavoring ingredient.

Distinguishing Anaheim peppers from their sibling categories involves their specific varietal characteristics. While all fall under chili peppers, categories like Jalapeno (0709.60.20.20) are known for their greater heat, and Poblano (0709.60.20.50) are larger and typically used for stuffing. Mini sweet peppers (0709.60.20.30) are inherently sweeter and have a different flavor profile and typical usage. Serrano (0709.60.20.60) peppers are significantly hotter and generally smaller than Anaheim peppers.

As a leaf node in the HTS, this category does not have further subcategories. The classification relies on the specific identification of the Anaheim pepper as a distinct variety within the broader grouping of "Other" chili peppers. Therefore, the primary classification criterion is the botanical and culinary identification of the Anaheim pepper, differentiating it based on its unique heat level, size, shape, and typical market presentation from other chili pepper varieties at this level of detail.