3301.29.51.15 - Of garlic 🖩

This classification, HTS Code 3301.29.51.15, specifically encompasses essential oils derived from garlic. These oils are extracted or distilled from the bulbs and other parts of the garlic plant (Allium sativum) and are characterized by their distinct pungent aroma and flavor profile, inherent to garlic. They are typically used as flavoring agents in the food and beverage industry, as well as in certain pharmaceutical and cosmetic applications where garlic's purported properties are desired.

Within the broader category of "Essential oils other than those of citrus fruit," this subcategory distinguishes itself by its singular focus on garlic. Unlike sibling categories such as those for anise, caraway, cassia, or cedarwood, this classification is exclusively for oils possessing the specific chemical composition and organoleptic properties of garlic. The "Other" designation at this level signifies that while the essential oil is not derived from citrus fruit, it is not specifically listed under any other preceding sub-designation within the 3301.29.51 group, thus capturing garlic oil.

As this is a leaf node within the HTS, there are no further subcategories. Therefore, classification under HTS 3301.29.51.15 depends on the accurate identification of the essential oil as being derived from garlic. Importers and exporters should ensure their documentation clearly specifies garlic as the source material to avoid misclassification.