2101.30.00.00 - Roasted chicory and other roasted coffee substitutes and extracts, essences and concentrates thereof 🖩

This HTS category, 2101.30.00.00, specifically covers roasted chicory and other roasted coffee substitutes. It also includes their respective extracts, essences, and concentrates. This classification is for products intended for human consumption that mimic the flavor and aroma of coffee but are derived from alternative sources, primarily chicory root, but can also include other roasted plant-based materials. The key defining characteristic is the roasting process, which develops the characteristic flavors and aromas.

This category is distinct from its siblings, 2101.10 (coffee extracts, essences, and concentrates) and 2101.20 (tea or maté extracts, essences, and concentrates). While all relate to beverages and their preparations, 2101.30.00.00 is exclusively for non-coffee-based roasted substitutes and their derivatives. The distinction lies in the source material, with this code focusing on roasted chicory and other roasted coffee substitutes, whereas the others are dedicated to coffee, tea, or maté.

As this is a leaf node within the HTS system, there are no further subcategories. Therefore, classification within 2101.30.00.00 hinges on whether the product is a roasted coffee substitute or an extract, essence, or concentrate derived from such a substitute. The emphasis is on the nature of the roasted substitute itself and its concentrated forms, rather than the original coffee bean or tea leaf.