What is the HS code for sauces?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
HS-2 · Chapter 21
HS chapter 21: Miscellaneous edible preparations
Section III — Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes
Goods classified under this chapter include items like sauces, yeasts, and ice cream. For instance, if you're importing a shipment of prepared mustard, you'd refer to this chapter for the appropriate HS code.
To determine the correct HS-4 code, start by identifying the product's primary use. If it's a sauce, you would look at heading 2103. If it's a yeast, then 2102 is your target. Each heading narrows down the specific type of edible preparation.
Once you have the HS-4 code, further refine your classification to HS-6 by checking the detailed descriptions and notes. For example, if your product is a mixed condiment, ensure it aligns with the definitions in 2103 to avoid misclassification.
Be mindful of neighboring headings that may cause confusion, such as distinguishing between extracts in 2101 and sauces in 2103. Always verify the product form and end-use to ensure compliance with customs regulations.
Terms & reference phrasing
These are common trade terms used for this chapter. Use them as context, not as a substitute for legal wording.
HS-21 · miscellaneous edible preparations · sauces · yeasts · ice cream · food preparations · condiments · coffee extracts · prepared mustard · broths · baking powders · edible ice · composite food preparations · mixed seasonings · food imports · food exports · customs classification
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Related topics
Longer phrases that come up when you're comparing codes or talking to a broker.
- HS code for mixed condiments and seasonings
- How to classify edible ice for customs
- Requirements for importing prepared baking powders
- Determining HS-4 codes for sauces and broths
- Classification of food preparations not elsewhere specified
- Understanding HS-21 for miscellaneous edible goods
- How to find the right HS code for coffee extracts
- Guidelines for exporting sauces and condiments
Examples & common questions
Example products reflect typical trade descriptions. The questions below mirror practical doubts teams raise during filing.
Example products
- Extracts of coffee or tea for beverage production
- Active dry yeast for baking
- Prepared mustard for condiment use
- Ready-to-eat soups and broths
- Ice cream with added flavors or inclusions
- Food preparations like sauces for cooking
- Concentrated coffee substitutes for instant drinks
Common classification questions
How to classify ice cream in HS-21?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
What are the requirements for importing yeast?
Confirm composition, processing stage, and end-use in your documents before mapping to country digits.
Which HS-4 code applies to prepared mustard?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
How to determine the right code for food preparations?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
What is included in HS-21 miscellaneous edible preparations?
Use it as a chapter cue, then verify the final choice against heading and subheading legal wording.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of products fall under HS-21?
- HS-21 includes various edible preparations like sauces, yeasts, ice cream, and food preparations not specified elsewhere.
- How do I classify a product that contains both yeast and sauce?
- Identify the primary function of the product. If it's primarily a sauce, use HS-4 **2103**; if yeast is the main component, use HS-4 **2102**.
- Are there specific notes for HS-21 that I should consider?
- Yes, always review the notes associated with each HS-4 heading for specific exclusions and inclusions that may affect classification.
- What is the difference between extracts and sauces in HS-21?
- Extracts, found under HS-4 **2101**, are concentrated forms of coffee, tea, or mate, while sauces are classified under HS-4 **2103** and include a variety of condiments.
- Can I use HS-21 for products not specifically listed?
- Yes, you can use HS-4 **2106** for food preparations that do not fit into the other specified categories.
All HS-4 headings in chapter 21 (6)
Each HS-4 links to a dedicated page with plain-English explanation, HS-6 subheadings, and FAQs. Use Browse to open the lookup in heading mode for that line.
2101
Extracts, essences, concentrates of coffee, tea or mate; preparations with a basis of these products or with a basis of coffee, tea or mate; roasted chicory and other roasted coffee substitutes and extracts, essences and concentrates thereof
2102
Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading no. 3002); prepared baking powders
2103
Sauces and preparations therefor; mixed condiments and mixed seasonings, mustard flour and meal and prepared mustard
2104
Soups and broths and preparations therefor; homogenised composite food preparations
2105
Ice cream and other edible ice; whether or not containing cocoa
2106
Food preparations not elsewhere specified or included
Browse first heading (HS-4 2101)
Opens the lookup in heading browse for the first HS-4 block in this chapter (2101). Prefer the table above for a specific HS-4 page with full copy.
Before you file customs documents
Chapter pages on TradeTools are educational summaries, not legal classification determinations. Cross-check candidate codes with official notes, advance rulings where available, and your broker for high-value or borderline goods.
How we classify products explains what TradeTools does (and does not) automate.