2001.90.35.00 - Pimientos (Capsicum anuum) 🖩

This HTS subheading, 2001.90.35.00, specifically classifies pimientos (identified scientifically as *Capsicum annuum*) that have been prepared or preserved in vinegar or acetic acid. This category encompasses whole or sliced pimientos that undergo pickling or marinating processes using vinegar as the primary preservative. The defining characteristic is the presence of vinegar or acetic acid as the preservation medium, which imparts a distinct tangy flavor and extends shelf life.

Distinguishing this classification from its siblings, 2001.90.35.00 is unique in its specific focus on pimientos. While other sibling categories like 2001.90.25.00 (Artichokes), 2001.90.30.00 (Beans), 2001.90.33.00 (Nopalitos), and 2001.90.34.00 (Onions) also cover vegetables preserved in vinegar, they pertain to entirely different produce. The "Other" categories within 2001.90.38.00 are reserved for vegetables preserved in vinegar that do not fit into any more specific subheading.

As this subheading is a leaf node, there are no further subdivisions within 2001.90.35.00. Therefore, the focus for classification purposes is on ensuring the product is indeed pimientos (*Capsicum annuum*) and that the preservation method involves vinegar or acetic acid. Any pimientos prepared or preserved by other methods, such as canning in brine or oil, would fall under different HTS classifications.