What is HS code for vinegar?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
220900
Vinegar and substitutes for vinegar; obtained from acetic acid
Heading 2209 — Vinegar and substitutes for vinegar obtained from acetic acid
Chapter 22: Beverages, spirits and vinegar
Plain-language overview
Use HS-6 220900 when importing or exporting vinegar and its substitutes derived from acetic acid. This includes products like balsamic vinegar, apple cider vinegar, and distilled vinegar, often shipped in bottles or bulk containers.
This code specifically covers vinegar products, distinguishing them from related items like acetic acid itself, classified under HS-6 2915. While acetic acid is a chemical used in various applications, HS-6 220900 is strictly for the final vinegar products consumed as food.
When considering vinegar substitutes, such as those made from fermented fruit juices or synthetic sources, ensure they meet the criteria for this HS-6. For example, flavored vinegars or those blended with other ingredients also fall under this classification.
If you're dealing with vinegar-based dressings or sauces, they may require a different classification, often under food preparations. Always verify the product's primary use to avoid misclassification.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
vinegar imports · acetic acid substitutes · balsamic vinegar HS code · apple cider vinegar classification · distilled vinegar shipping · vinegar packaging requirements · food grade vinegar · vinegar export regulations · bulk vinegar shipments · vinegar product examples · vinegar for cooking · vinegar in retail · vinegar labeling · vinegar types · vinegar and food preparations
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Balsamic vinegar in 500ml glass bottles
- Apple cider vinegar sold in bulk containers
- Distilled white vinegar used for cooking
- Red wine vinegar packaged for retail sale
- Rice vinegar used in sushi preparation
- Flavored vinegar with herbs and spices
- Organic vinegar made from fermented fruits
- Vinegar substitutes made from synthetic acetic acid
Common questions
Frequent classification questions with short practical guidance.
How to classify vinegar for import?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Is balsamic vinegar covered under HS-6 220900?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What products fall under HS-6 220900?
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Are vinegar substitutes classified the same as vinegar?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to ship apple cider vinegar internationally?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the packaging requirements for vinegar?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Can flavored vinegar be classified under HS-6 220900?
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 different types of vinegar
Use this topic to narrow your shortlist, then validate the final code against legal wording.
vinegar substitutes classification for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
examples of products under HS-6 220900
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vinegar shipping regulations and requirements
Use this as a checklist topic, then confirm legal requirements with your broker or customs advisor.
what to include in vinegar product descriptions
Use this topic to narrow your shortlist, then validate the final code against legal wording.
balsamic vinegar export documentation needed
Check the exact product specs and destination-country tariff notes before finalizing the code.
differences between vinegar and acetic acid classification
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
vinegar labeling requirements for import
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 vinegar are included in HS-6 220900?
- HS-6 220900 includes various types of vinegar such as balsamic, apple cider, red wine, white distilled, and rice vinegar.
- Are flavored vinegars classified under HS-6 220900?
- Yes, flavored vinegars that are derived from acetic acid are classified under HS-6 220900, as long as they meet the vinegar criteria.
- How do I determine if my product qualifies as vinegar?
- Your product must be made from acetic acid and intended for consumption as a food product to qualify as vinegar under HS-6 220900.
- Is there a difference between vinegar and acetic acid in classification?
- Yes, acetic acid is classified under HS-6 2915, while vinegar products made from acetic acid fall under HS-6 220900.
- What are the packaging requirements for shipping vinegar?
- Vinegar should be packaged in leak-proof containers, clearly labeled, and compliant with food safety regulations for international shipping.
- Can I use HS-6 220900 for vinegar-based sauces?
- No, vinegar-based sauces typically fall under a different classification, often related to food preparations, not directly under HS-6 220900.
- What documentation is needed for importing vinegar?
- Documentation typically includes a commercial invoice, packing list, and any necessary health or safety certifications, depending on the destination country.
- Are there any restrictions on importing vinegar?
- Import restrictions may vary by country, so check local regulations regarding food imports, labeling, and safety standards.
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