0910.99.10.00 - Curry

This HTS classification covers "Curry," specifically as a distinct spice blend or seasoning preparation. It encompasses pre-mixed spice formulations commonly referred to as curry powder or paste, intended for culinary use to impart characteristic flavor and aroma to dishes. Unlike the individual spices listed elsewhere in Chapter 9, this category captures the synergistic combination of multiple spices.

It is crucial to distinguish this category from sibling classifications such as "Thyme; bay leaves" or "Origanum (Lippia spp.)." While those headings refer to single, identifiable herbs and spices, this heading specifically addresses mixtures designed as curry. The defining characteristic is the blend of ingredients, often including turmeric, coriander, cumin, and chili peppers, that together create the recognizable profile of curry.

As this node represents a leaf node in the HTS structure, there are no further subcategories. Therefore, classification into 0910.99.10.00 is definitive for goods that meet the description of a curry blend. The focus for classification here is on the product's formulation as a compound spice preparation rather than any individual constituent spice.