HS Code for Condiments

Condiments and mixed seasonings are classified under HS code 2103.90. This code is part of Chapter 21, which covers miscellaneous edible preparations. Heading 2103 specifically includes sauces and preparations therefor, mixed condiments, and mixed seasonings. Subheading 2103.90 is a residual category for products that do not fall into the specific subheadings for soya sauce (2103.10), tomato ketchup (2103.20), or mustard flour and prepared mustard (2103.30). The classification logic depends on the product being a mixture of two or more ingredients used to enhance the flavor of food. Once a single spice (from Chapter 9) is mixed with other substances like salt, sugar, or other spices, it is generally excluded from Chapter 9 and moved to 2103.90.

Products Included

• Mayonnaise and salad dressings
• Mixed seasoning salts (e.g., garlic salt, celery salt)
• Prepared horseradish sauce
• Barbecue sauces and steak sauces
• Mixed spice blends (e.g., curry powder if containing multiple additives)

Common Misclassification

A common error is classifying mixed seasonings under Chapter 9 (Spices). For example, pure black pepper is 0904, but a "lemon pepper" blend containing salt and citric acid must be classified under 2103.90. Another misclassification involves 2103.20; only sauces with a tomato base that are specifically ketchup should be there. Other tomato-based sauces like salsa or pasta sauce are often correctly placed in 2103.90. Finally, liquid seasonings that are purely fermented (like certain vinegars) belong in 2209.

FAQ

What is the HS code for condiments?

The general HS code for mixed condiments and sauces (excluding ketchup, soya sauce, and mustard) is 2103.90.

Is hot sauce classified under 2103.90?

Yes, most chili-based hot sauces are classified under 2103.90 as a prepared sauce, provided they are a mixture of ingredients like peppers, vinegar, and salt.