9902.01.09 - Pepperoncini, prepared or preserved otherwise than by vinegar or acetic acid, not frozen (provided for in subheading 2005.99.55)

This HTS category, 9902.01.09, specifically addresses pepperoncini that have been prepared or preserved through methods other than the use of vinegar or acetic acid. Crucially, these pepperoncini must not be frozen. This classification is a temporary measure under Section 22 of the Agricultural Adjustment Act, as amended, and is further detailed within Chapter 99. The parenthetical note "(provided for in subheading 2005.99.55)" indicates that these goods are fundamentally classified under the general heading for vegetables prepared or preserved otherwise than by vinegar or acetic acid, but are subject to specific temporary import restrictions or modifications under this Chapter 99 code.

Distinguishing this category from its siblings within Chapter 99 is paramount. While other Chapter 99 codes might address temporary modifications or restrictions for various goods, 9902.01.09 is uniquely focused on this specific preparation of pepperoncini. It differs from the broader HTS classifications of Section 01 (Live Animals), for instance, which are entirely separate and deal with live animals rather than processed agricultural products. The temporal and specific nature of this classification means it is distinct from permanent headings that might cover similar, but differently preserved, pepperoncini.

As this is a leaf node within the HTS, there are no further subcategories. Classification under 9902.01.09 is definitive for pepperoncini that meet the described preparation (not by vinegar/acetic acid), preservation, and temperature (not frozen) criteria, and are subject to the temporary provisions outlined. Importers must ensure their goods precisely align with these specifications and consult relevant U.S. Customs and Border Protection (CBP) rulings or directives for complete compliance.