3301.90.10.20 - Black pepper

This HTS subheading specifically classifies black pepper (Piper nigrum) when it is presented as an extracted oleoresin. Extracted oleoresins are produced by solvent extraction of the pepper, resulting in a concentrated form of the spice's flavor and aroma compounds. This product is distinct from the whole or ground pepper spice itself, focusing instead on a processed extract.

This category differs from its siblings by its specific inclusion of black pepper. For instance, 3301.90.10.10 covers paprika oleoresin, which is derived from peppers of the genus *Capsicum*. The sibling category 3301.90.10.50 is a residual category for other extracted oleoresins not specifically enumerated. Therefore, the crucial distinguishing factor is the botanical origin and the specific product being classified.

As this is a leaf node, there are no further subdivisions. Classification under 3301.90.10.20 is definitive for extracted oleoresin of black pepper, provided it meets the definition of an oleoresin derived from this specific spice.