HS Code for Whole ginger

Whole ginger is classified under HS code 0910.11. This classification falls within Chapter 9 of the Harmonized System, which encompasses spices. Ginger, which is botanically the rhizome of the Zingiber officinale plant, is classified under heading 0910. This heading covers ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry, and other spices. The specific subheading 0910.11 is designated for ginger that is "neither crushed nor ground." This includes both fresh ginger rhizomes and dried ginger rhizomes, provided they remain in their whole, natural state. The classification relies on the fact that the product has not been processed into a powder or small fragments. Even if the ginger has been peeled or washed, it remains under 0910.11 as long as the structural integrity of the rhizome is maintained. This code is essential for customs authorities to track the trade of raw ginger versus processed ginger products.

Products Included

• Fresh whole ginger rhizomes
• Dried whole ginger roots
• Peeled whole ginger (not preserved)
• Unpeeled whole ginger
• Green ginger in its whole form

Common Misclassification

Whole ginger is often misclassified under 0910.12, which is the code for ginger that has been crushed or ground into powder. Another common error involves 2006.00, which covers vegetables, fruit, nuts, and other edible parts of plants preserved by sugar (crystallized ginger). If the ginger has been preserved in syrup or candied, it leaves Chapter 09 entirely. Furthermore, ginger preserved in brine or vinegar may be classified under 2001.90.

FAQ

What is the HS code for whole ginger?

The HS code for whole ginger, whether fresh or dried, is 0910.11.

Is fresh ginger classified differently than dried ginger?

Under the 0910.11 subheading, both fresh and dried ginger are included, provided they are neither crushed nor ground.