HS Code for Bouillon

Bouillon, when defined as extracts and juices of meat, fish, crustaceans, mollusks, or other aquatic invertebrates, is classified under HS code 1603.00. This heading is situated in Chapter 16, which covers preparations of meat, of fish, or of crustaceans. The classification 1603.00 is specific to substances obtained by boiling meat or fish under pressure and concentrating the resulting liquid. These products are characterized by a high concentration of nitrogenous substances and are generally used as a base for soups, sauces, or as a nutritional supplement. Unlike finished soups, these are concentrated extracts. The classification remains here regardless of whether the product is in liquid, solid, or paste form, provided it consists essentially of the extract without the addition of significant amounts of other ingredients like vegetables or starches.

Products Included

• Concentrated beef extract
• Chicken bouillon paste
• Liquid clam juice
• Fish protein extracts
• Meat juices in concentrated form
• Whale meat extracts

Common Misclassification

The most common misclassification for bouillon is HS code 2104.10, which covers soups and broths and preparations therefor. Most retail "bouillon cubes" or granulated powders actually fall under 2104.10 because they contain significant amounts of salt, fats, MSG, and vegetable flavorings rather than being pure meat extracts. Another potential error is HS code 2103.90 for mixed condiments and seasonings. If the product is primarily a vegetable-based broth concentrate without meat, it cannot be classified under 1603.00 and must move to Chapter 21.

FAQ

What is the HS code for bouillon?

Pure meat or fish bouillon extracts are classified under HS code 1603.00.

Are bouillon cubes classified under 1603.00?

Usually no; most commercial bouillon cubes contain additives and are classified as soup preparations under HS code 2104.10.