0910.99.50.00 - Dill

This HTS classification, 0910.99.50.00, specifically covers dill. Dill, botanically classified as *Anethum graveolens*, is a culinary herb known for its feathery leaves and aromatic seeds. It is typically used as a flavoring agent in food preparation, particularly in pickles, sauces, and seafood dishes.

This particular subdivision distinguishes dill from other "other spices" within the broader heading 0910. While the parent category encompasses a wide range of less common spices not explicitly listed elsewhere, this code narrows the focus to the singular identification of dill. The sibling category, 0910.99.60.00, titled "Other," would cover any residual spices not falling under the specific provisions like dill.

As this is a leaf node, there are no further subcategories under this HTS code. Therefore, all forms of dill, whether fresh, dried, or in seed form, will be classified under this specific code, provided they do not meet the criteria for any other more specific HTS provision. The classification hinges on the commodity itself, dill, irrespective of its processing state, as long as it remains recognizable as dill and intended for use as a spice or flavoring.