0910.99.07.00 - Bay leaves

This HTS classification covers bay leaves, which are the aromatic leaves of the bay laurel tree (Laurus nobilis). These leaves are commonly used whole or ground as a culinary herb to impart a distinct flavor to a wide variety of dishes, including soups, stews, sauces, and meats. They are typically dried and may be presented in their whole leaf form or as a powder.

Within the broader category of "Other spices," this specific subheading distinguishes bay leaves from its sibling classification, 0910.99.06.00, which exclusively covers thyme. While both are culinary herbs and fall under the umbrella of spices, bay leaves are botanically distinct from thyme and possess a unique flavor profile and aroma. The classification relies on the specific identification of the plant source and its characteristic culinary application.

As this is a leaf node in the HTS, there are no further subcategories for bay leaves. Therefore, classification at this level is definitive. Any goods presented as bay leaves, regardless of whether they are whole, crushed, or ground, and intended for use as a spice, will fall under this classification, provided they are not specifically combined with other spices in a manner that would warrant a different heading.