HS Code for Shallots

Shallots are classified under HS code 0703.10, which covers onions and shallots, fresh or chilled. This classification is part of Chapter 7, which includes edible vegetables and certain roots and tubers. The Harmonized System groups shallots with onions because they belong to the same botanical genus (Allium) and share similar physical characteristics and culinary applications. Under GRI 1, the heading 0703 specifically names shallots. The subheading 0703.10 is further divided in many national tariffs to distinguish between onions and shallots, but at the international six-digit level, they share the same code. This classification applies only to shallots that are in a fresh or chilled state; once they are processed through drying, freezing, or preservation in brine, they move to different headings within Chapter 7 or Chapter 20.

Products Included

• Fresh grey shallots (Allium oschaninii)
• Fresh Jersey or pink shallots (Allium ascalonicum)
• Chilled shallots intended for immediate consumption
• Shallots with stems removed and outer skins intact
• Fresh shallots sold in bulk or retail packaging

Common Misclassification

The most frequent misclassification for shallots is HS code 0703.20, which is reserved for garlic. While both are alliaceous vegetables, they are distinct subheadings. Another common error involves dried shallots, which should be classified under 0712.20 (for dried onions and shallots) rather than 0703.10. If the shallots are prepared or preserved in vinegar or acetic acid, they must be classified under 2001.90. Additionally, shallots intended for planting (sets) are still classified under 0703.10 unless they are specifically identified as nursery stock under 0601.

FAQ

What is the HS code for shallots?

The HS code for fresh or chilled shallots is 0703.10, which is shared with onions.

Does this code include fried or crispy shallots?

No, fried or crispy shallots are considered prepared food and are typically classified under heading 2005 as other vegetables prepared or preserved.