HS Code for Mixed sauces

Mixed sauces are classified under HS code 2103.90. This code is found in Chapter 21, which encompasses miscellaneous edible preparations. Heading 2103 specifically covers sauces and preparations therefor, mixed condiments, and mixed seasonings. Subheading 2103.90 serves as the residual category for all sauces and preparations that are not specifically named in other subheadings (such as soy sauce, tomato ketchup, or mustard flour). Classification here requires that the product be a prepared liquid, emulsion, or powder used to flavor or accompany food. These products are typically complex mixtures of various ingredients like water, oils, vinegar, spices, thickeners, and flavor enhancers. The "preparations therefor" part of the heading means that even intermediate products used to make sauces are included here. This code is vital for the global food trade, covering a vast array of culinary products from around the world that do not fit into traditional single-ingredient categories.

Products Included

• Mayonnaise and creamy salad dressings
• Worcestershire sauce and steak sauces
• Mixed seasoning powders and dry sauce mixes
• Cheese-based sauces and pasta sauce blends (non-tomato based)
• Prepared horseradish and chili sauces (other than soy-based)

Common Misclassification

Mixed sauces are often misclassified under 2103.10 (Soy sauce) or 2103.20 (Tomato ketchup) if they contain those ingredients, but the overall character is different. Another common error is using 2002.90 for tomato-based sauces; however, 2002.90 is for prepared tomatoes, whereas a sauce with multiple ingredients and seasonings belongs in 2103.90. Additionally, liquid soups are classified under 2104.10, not as sauces.

FAQ

What is the HS code for mixed sauces?

The general HS code for mixed sauces and preparations is 2103.90.

Are dry seasoning packets classified under this code?

Yes, mixed condiments and mixed seasonings in dry form are included under HS code 2103.90.