0904.21.40.00 - Anaheim and ancho pepper 🖩

This HTS subcategory, 0904.21.40.00, specifically encompasses Anaheim and ancho peppers when they are dried but not crushed or ground. These particular varieties of Capsicum are distinguished by their unique flavor profiles and are often used in culinary applications for their mild to moderate heat and smoky, earthy notes. The classification hinges on the pepper being in its whole, dried form, preserving its original shape.

This classification is distinct from its siblings, such as paprika (0904.21.20.00), which typically refers to dried, ground peppers used as a spice and coloring agent, and "other" dried Capsicum peppers (0904.21.60) that do not fit the specific descriptions of Anaheim, ancho, or paprika. The key differentiating factor lies in both the specific pepper varietal and its physical state (whole and dried versus crushed or ground).

As this is a leaf node, there are no further subcategories under 0904.21.40.00. Therefore, the focus for classification within this code is solely on the accurate identification of dried Anaheim and ancho peppers, ensuring they meet the criteria of being neither crushed nor ground, and are indeed fruits of the Capsicum genus.