What is HS code 090422 used for?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
090422
Spices; fruits of the genus Capsicum or Pimenta, crushed or ground
Heading 0904 — Pepper of the genus piper; dried or crushed or ground fruits of the genus capsicum or of the genus pimenta
Chapter 09: Coffee, tea, mate and spices
Plain-language overview
Use HS-6 090422 when importing or exporting crushed or ground spices from the genus Capsicum or Pimenta, like paprika or cayenne pepper. For instance, shipments of ground chili powder for food manufacturing fall under this code.
This code specifically covers spices that have been processed into a crushed or ground form, differentiating it from whole dried fruits of the same plants, which would fall under a different classification. For example, whole dried chili peppers are classified under HS-6 090421.
When dealing with products like ground black pepper, which is classified under HS-6 090411, it’s important to note the distinction between these spices and those from the Capsicum genus. Ground spices from Capsicum are typically used in various cuisines for their flavor and heat.
If you’re unsure whether your product fits this classification, consider the end-use and processing method. Products intended for culinary use that have been ground or crushed will likely fall under this HS code.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
crushed spices import · ground Capsicum products · spice classification · paprika HS code · chili powder shipping · culinary spices · pepper import regulations · spice packaging requirements · ground spices export · food manufacturing spices · Capsicum genus spices · dried fruit classification · seasoning products · spice trade · culinary uses of spices · spice blends import · food service spices
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Ground cayenne pepper in 25 kg bags for food production
- Paprika powder used in spice blends for sauces
- Crushed red pepper flakes for pizza seasoning
- Ground chili powder packaged for retail sale
- Spice mixes containing ground Capsicum fruits
- Dried and crushed jalapeño pepper for seasoning
- Ground pepper products for the food service industry
- Spices sold in bulk for culinary professionals
Common questions
Frequent classification questions with short practical guidance.
How to classify ground spices for import?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Are crushed chili flakes under HS 090422?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What products fall under HS code 090422?
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Differences between HS 090421 and 090422?
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How to determine if my spice is crushed or whole?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What packaging is required for ground spices?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Can I use HS 090422 for paprika powder?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
How to classify crushed spices for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
What spices are included under HS code 090422
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Guidelines for importing ground chili powder
Check the exact product specs and destination-country tariff notes before finalizing the code.
Differences between ground and whole spices HS codes
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
Best practices for shipping ground spices internationally
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Understanding HS codes for culinary spices
Use this topic to narrow your shortlist, then validate the final code against legal wording.
What to include in a shipment of ground spices
Use this topic to narrow your shortlist, then validate the final code against legal wording.
How to ensure compliance when exporting spices
Check the exact product specs and destination-country tariff notes before finalizing the code.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of spices are classified under HS code 090422?
- HS code 090422 covers crushed or ground spices from the Capsicum or Pimenta genera, such as ground chili powder, paprika, and crushed red pepper flakes.
- How can I tell if my product falls under HS 090422?
- If your product is a crushed or ground spice from the Capsicum genus, it likely falls under HS 090422. Check the processing method and end-use to confirm.
- What is the difference between HS 090421 and HS 090422?
- HS 090421 covers whole dried fruits of the Capsicum genus, while HS 090422 is for those that have been crushed or ground.
- Are there specific packaging requirements for ground spices?
- Yes, ground spices should be packaged to prevent contamination and maintain freshness. Common packaging includes sealed bags or containers.
- Can I use HS code 090422 for paprika powder?
- Yes, paprika powder is classified under HS 090422 as it is a ground spice from the Capsicum genus.
- What are the import duties for spices classified under HS 090422?
- Import duties vary by country and specific product; check with your customs authority for the applicable rates for HS 090422.
- How do I ensure compliance when exporting ground spices?
- Ensure your product meets the destination country's regulations, including labeling, packaging, and any necessary health certifications.
- What are common uses for ground Capsicum spices?
- Ground Capsicum spices are commonly used in cooking, food manufacturing, and spice blends to add flavor and heat to dishes.
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