0910 - Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices:
Sub-classifications
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0910 1100
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0910 1200 00
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0910 3000 00
Overview
This HTS category, 0910, encompasses a wide range of dried spices commonly used for flavoring and coloring food. It specifically includes ginger, saffron, turmeric (curcuma), thyme, and bay leaves. The scope also extends to "other spices," which covers a broad spectrum of dried aromatic plant parts, including seeds, fruits, roots, bark, and buds, when imported in their dried form for culinary purposes.
Unlike other chapters in Section II of the Harmonized System, such as Chapter 07 (Edible vegetables and certain roots and tubers) or Chapter 08 (Edible fruit and nuts), this chapter exclusively deals with spices in their dried state, intended to impart flavor and aroma rather than significant nutritional value. It is distinct from categories like essential oils or extracts of spices, which are classified elsewhere based on their processing and form.
Within this category, further subdivisions provide specific classifications for key spices like saffron, turmeric, and ginger. The remaining "other spices" are grouped together, requiring careful consideration of the specific plant part and its characteristic aroma and flavor profile to ensure accurate classification.