HS Code for Vegetable extracts

Vegetable extracts not elsewhere specified are classified under HS code 1302.19. Heading 1302 covers vegetable saps and extracts, pectic substances, and agar-agar. Subheading 1302.19 is a residual category for extracts that do not fall under specific subheadings like opium (1302.11), liquorice (1302.12), hops (1302.13), or ephedra (1302.14). Classification is determined by the extraction process, which typically involves the use of water, alcohol, or other solvents to remove the active constituents from plant material. To remain in Chapter 13, the extract must not be further processed into a single chemically defined compound, nor should it have added substances that change its character into a food preparation or a medicament. This classification follows GRI 1 and the Explanatory Notes to Chapter 13, which emphasize that these extracts are generally used as raw materials in the pharmaceutical, cosmetic, or food industries.

Products Included

• Aloe vera extract
• Ginseng extract
• Valerian extract
• Belladonna extract
• Chamomile extract
• Garlic extract (non-essential oil)

Common Misclassification

Vegetable extracts are frequently misclassified under HS code 3301, which covers essential oils. The difference is that essential oils are obtained by steam distillation or expression, whereas extracts in 1302.19 are obtained by solvent extraction. They are also often confused with food preparations under 2106.90, especially if they are marketed as supplements. If the extract has been significantly modified or mixed with other ingredients like vitamins or minerals, it may move to 2106. Additionally, if the extract is put up as a measured dose for therapeutic use, it must be classified under Chapter 30 as a medicament.

FAQ

What is the HS code for vegetable extracts?

The HS code for vegetable extracts not elsewhere specified is 1302.19.

How do I distinguish an extract from an essential oil?

Extracts (1302.19) are typically produced using solvents and contain a broader range of plant constituents, whereas essential oils (3301) are volatile liquids usually obtained by steam distillation or mechanical pressing of citrus rinds.