HS Code for Spice blends

Spice blends are mixtures consisting of two or more aromatic vegetable substances used for seasoning and flavoring food. In the Harmonized System, spices are generally classified under Chapter 9. Heading 0910 covers ginger, saffron, turmeric, thyme, bay leaves, curry, and other spices. Subheading 0910.91 is specifically provided for mixtures of two or more products of different headings within Chapter 9. The classification logic follows the principle that a mixture of spices from different botanical families (which are separated into different headings like 0904 for pepper or 0906 for cinnamon) must be grouped under this specific "mixtures" code. This ensures that complex seasonings like garam masala or pumpkin spice (when composed purely of spices) are categorized uniformly. However, the classification is sensitive to the addition of other ingredients; if the blend contains significant amounts of salt, sugar, or flour, it may lose its character as a spice blend and move to a different chapter entirely.

Products Included

• Garam Masala (mixture of spices from different headings)
• Pumpkin spice blends (cinnamon, nutmeg, cloves, ginger)
• Mixed pickling spices
• Poultry seasoning blends
• Quatre épices

Common Misclassification

The most frequent misclassification occurs with heading 2103, which covers mixed condiments and mixed seasonings. If a spice blend contains added salt, MSG, or other flavorings not classified in Chapter 9, it is often moved to 2103.90. Another error involves mixtures of spices from the same heading; for example, a mix of different types of dried peppers remains in heading 0904 and does not move to 0910.91. Additionally, if the mixture consists of plants used primarily in perfumery or pharmacy, it might be classified under heading 1211.

FAQ

What is the HS code for Spice blends?

The HS code for spice blends consisting of spices from different headings is 0910.91.

What happens if the spice blend contains salt?

If salt is added in a quantity that exceeds what is necessary for preservation or if it acts as a base, the product is usually classified under HS code 2103.90.