2008.19.30.20 - Pistachios 🖩

This HTS category, 2008.19.30.20, specifically designates pistachios that have been prepared or preserved. This includes pistachios that are roasted, salted, shelled, or otherwise processed beyond their raw form. The key aspect of this classification is that these preparations are not further refined into pastes, flours, or incorporated into complex food preparations where the pistachio is not the primary identifiable component. The classification is relevant for both shelled and unshelled pistachios as long as they are presented in a prepared or preserved state.

This classification is distinct from its sibling category, 2008.19.30.10, which covers pignolia nuts. While both fall under the broader heading of "Pignolia and pistachios," 2008.19.30.20 is exclusively for pistachios, whereas 2008.19.30.10 is for pignolia. The defining characteristic for this particular subcategory is the specific identification of the nut species as pistachio.

As this is a leaf node within the HTS classification structure, there are no further subcategories that subdivide this classification. Therefore, all prepared or preserved pistachios, regardless of minor variations in processing (such as the addition of small amounts of oil for roasting or minimal seasoning), will fall under this specific code, provided they do not meet the criteria for other HTS chapters or headings, such as those for confectionery or edible pastes.