3301.29.51.03 - Of anise

This HTS classification, 3301.29.51.03, specifically identifies essential oils derived from anise. These oils are obtained from the seeds of the Pimpinella anisum plant, known for their distinct licorice-like aroma and flavor. They are typically used in the food and beverage industry as flavorings, in perfumery for their aromatic properties, and in some traditional medicinal applications. The classification covers both terpeneless and non-terpeneless forms of anise essential oil, as well as any related resinoids or oleoresins extracted from anise.

This category is distinguished from its siblings by the specific botanical origin of the essential oil. For example, while 3301.29.51.05 covers essential oils of caraway and 3301.29.51.07 covers those of cassia, this particular sub-heading is exclusively for anise. The physical and chemical properties, as well as the characteristic aromatic profiles, are unique to each of these distinct botanical sources, forming the basis for their separate classifications.

As this is a leaf node within the HTS, there are no further subcategories. Therefore, the focus for classification under 3301.29.51.03 rests on confirming that the essential oil in question is indeed derived from anise. This confirmation is typically based on analytical testing, botanical identification of the source material, and origin documentation. Understanding the specific sensory characteristics and chemical composition associated with anise essential oil is crucial for accurate classification within this detailed sub-heading.