HS-4 · Heading
0910 — Ginger, saffron, tumeric (curcuma), thyme, bay leaves, curry and other spices
Chapter 09: Coffee, tea, mate and spices
Plain-language overview
Use HS-4 0910 when importing spices like ginger, saffron, or turmeric. For instance, if you're shipping whole ginger roots, this heading is applicable. Each subheading under this code specifies different forms or types of these spices, helping you classify your products accurately.
When deciding between HS-6 091011 and HS-6 091012, consider the form of ginger you're importing. If it's whole and unprocessed, go with 091011. However, if it's crushed or ground, then 091012 is the correct choice. This distinction is crucial for proper tariff classification.
For saffron imports, use HS-6 091020. This subheading is specifically for saffron, which is often sold in small quantities due to its high value. If your shipment includes saffron mixed with other spices, you might need to look at HS-6 091091 instead, which covers mixtures of different spices.
If your spice shipment doesn't fit neatly into the other categories, HS-6 091099 is the catch-all for spices not classified elsewhere in this heading. This could include unique blends or lesser-known spices that don't have a dedicated subheading.
Keywords & topics
Short phrases that describe this HS-4 heading when you're searching or filtering schedules.
ginger import code · saffron classification · turmeric HS code · spice import regulations · HS-4 0910 details · crushed ginger tariff · whole ginger customs · spice mixture classification · HS-6 subheadings · spices not elsewhere classified
Examples
Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.
- Whole ginger roots (HS-6 091011)
- Crushed ginger powder (HS-6 091012)
- Pure saffron threads (HS-6 091020)
- Dried turmeric rhizomes (HS-6 091030)
- Mixed spice blends containing ginger and turmeric (HS-6 091091)
- Other spices not classified in the previous categories (HS-6 091099)
Common questions
How people often phrase their search when they're trying to classify goods like yours.
- What is the HS code for whole ginger?
- How to classify crushed ginger for import?
- Is saffron covered under HS-4 0910?
- What are the subheadings for spices in HS-4?
- How to import turmeric rhizomes?
- What does n.e.c. mean in spice classification?
Related topics
Longer phrases that come up when you're comparing codes or talking to a broker.
- how to classify ginger for customs
- differences between crushed and whole ginger HS codes
- importing saffron and its tariff classification
- what spices fall under HS-4 0910
- guidelines for importing turmeric
- mixtures of spices classification under HS-6
- understanding n.e.c. in spice imports
- how to find the right HS code for spices
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What is the difference between HS-6 091011 and HS-6 091012?
- HS-6 091011 is for whole ginger, while HS-6 091012 is for crushed or ground ginger.
- Can I use HS-4 0910 for mixed spices?
- Yes, if your mixture includes spices from different headings, use HS-6 091091.
- What should I use for importing saffron?
- Use HS-6 091020 specifically for saffron imports.
- What does n.e.c. mean in HS-6 091099?
- n.e.c. stands for 'not elsewhere classified', covering spices that do not fit other categories.
- How do I determine the right HS code for turmeric?
- For turmeric, use HS-6 091030 for dried turmeric rhizomes.
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Heading-browse mode uses HS-6 091000 (first line of this block).