2001.90.25.00 - Artichokes 🖩

This HTS classification, 2001.90.25.00, specifically covers artichokes that have been prepared or preserved by vinegar or acetic acid. This includes whole or cut artichoke hearts and bottoms that have undergone a pickling process to alter their flavor and extend their shelf life. The key characteristic is the preservation method; the product must be immersed or treated with vinegar or acetic acid, imparting a distinct sourness.

While this category falls under "Other vegetables" within the broader "Prepared or preserved by vinegar or acetic acid" heading, it is distinct from its sibling categories. For instance, 2001.90.30.00 refers to beans preserved in a similar manner, while 2001.90.34.00 covers onions. This specific classification for artichokes isolates them based on their botanical origin and the unique characteristics they possess after pickling, differentiating them from other pickled vegetables listed at the same level.

As a leaf node, 2001.90.25.00 does not have further subcategories. Therefore, classification decisions at this level rely on accurately identifying the product as pickled artichokes. If a product were prepared or preserved in a different manner, such as through canning in brine or freezing, it would not fall under this specific code and would require classification under a different HTS provision.