2005.99.55.10 - Sweet bell-type peppers 🖩

This HTS classification, 2005.99.55.10, specifically covers sweet bell-type peppers that have been prepared or preserved by methods other than pickling in vinegar or acetic acid, and are not frozen. This includes a variety of bell peppers, such as those commonly used for stuffing, salads, or as a culinary ingredient, processed to extend their shelf life or alter their texture and flavor without refrigeration. The preparation methods can include canning, drying, salting, or preserving in oil, as long as vinegar or acetic acid is not the primary preserving agent.

This subheading distinguishes itself from its sibling category, 2005.99.55.90, which covers "Other" vegetables and mixtures of vegetables that fall under the broader "Other" grouping within prepared vegetables. While this sibling category might include a wide array of other preserved vegetables not specifically enumerated, 2005.99.55.10 is exclusively dedicated to the specific type of sweet bell pepper, regardless of color (e.g., green, red, yellow, orange), provided they meet the preparation and non-frozen criteria.

As this is a leaf node within the HTS structure, there are no further subcategories. Therefore, the classification relies on the precise definition of "sweet bell-type peppers" and the exclusion of preservation by vinegar or acetic acid, as well as freezing. Items that do not fit this specific description, such as pickled bell peppers or frozen bell pepper pieces, would be classified elsewhere.