HS Code for Ground ginger

Ground ginger is classified under HS code 091012 according to the General Rules of Interpretation (GRI) 1 and 6. Heading 0910 covers ginger, saffron, turmeric, thyme, bay leaves, curry, and other spices. Within this heading, the classification is further divided based on the state of the product. Subheading 091012 specifically applies to ginger that has been crushed or ground. This classification is reserved for the dried rhizomes of the Zingiber officinale plant that have undergone mechanical processing to reduce them to a powder or small fragments. To remain under this code, the product must not be mixed with other substances in proportions that change its essential character as a spice, nor should it be preserved in sugar or syrup, which would move it to Chapter 20 or 21.

Products Included

• Powdered dried ginger root
• Crushed ginger fragments for culinary use
• Ground ginger used as a spice ingredient
• Dehydrated and pulverized ginger rhizomes

Common Misclassification

Ground ginger is frequently misclassified under HS code 091011, which is reserved for ginger that is neither crushed nor ground (whole ginger). Another common error is using HS code 210690 for ginger preparations; however, 210690 only applies if the ginger is mixed with significant amounts of sugar, flavorings, or other food preparations. Additionally, fresh ginger (not dried) is often incorrectly placed here, but it belongs under 091011. If the ginger is candied or preserved in syrup, it must be classified under 200600.

FAQ

What is the HS code for Ground ginger?

The specific HS code for ground ginger is 091012, which falls under the broader category of spices.

Does this code include ginger mixed with other spices?

No, mixtures of spices are generally classified under HS code 091091. HS code 091012 is strictly for ground ginger that has not been blended with other spice types.