HS Code for Spices

Spices are classified in chapter 9 of the HTSUS, where most individual spices have their own dedicated heading: pepper and capsicum fruits point toward heading 0904, cinnamon toward 0906, nutmeg and mace toward 0908, and ginger, turmeric, saffron and spice mixtures toward 0910. Two factors usually drive the subheading: which spice it is, and whether it is presented whole (neither crushed nor ground) or crushed or ground. Most whole single spices carry a general rate of Free, while some crushed or ground forms and spice blends differ, for example crushed or ground chili peppers carry a small specific per-kilogram rate, and spice mixtures a modest percentage rate. Identifying the specific spice, and its form, is the first step in exploring the most appropriate heading.

Spices sit together in chapter 9 of the HTSUS, but the chapter is organized spice-by-spice, so the individual spice is the starting point rather than a single catch-all heading. Pepper of the genus Piper and the fruits of the genus Capsicum (chili, cayenne, paprika) point toward heading 0904; cinnamon toward 0906; cloves toward 0907; nutmeg, mace and cardamom toward 0908; seeds such as anise, coriander, cumin and caraway toward 0909; and ginger, saffron, turmeric, thyme, bay leaves, curry and spice mixtures toward heading 0910.

Within most of these headings the next branch is the form of the spice. Many headings split between spices that are neither crushed nor ground and those that are crushed or ground, and that distinction changes the subheading. Whole black peppercorns, for example, point toward 0904.11, while crushed or ground pepper points toward 0904.12. The same whole-versus-ground pattern runs through the capsicum, cinnamon and several 0910 provisions, so the presentation of the product matters as much as its botanical identity, and in some cases, such as crushed or ground chili peppers, the form also changes the duty treatment.

Spice blends are handled separately. A mixture of two or more spices drawn from different headings of the chapter points toward the mixtures provisions in heading 0910 (0910.91), rather than being forced into the heading of any single component spice. A single spice that is not named in its own heading points toward the residual 'other spices' line at 0910.99.

A practical way to approach it is to identify the specific spice first, confirm whether it is whole or crushed/ground, and then check whether it is a single spice or a blend. That sequence usually points toward a single most-appropriate heading and subheading to explore. Because chapter 9 covers spices specifically, it is generally better to stay within it than to reach for broader food-preparation headings in chapters 20 or 21, which are intended for prepared or preserved foods rather than the spices themselves.

General duty rates for spices are low, and most whole single spices enter at a general rate of Free, including whole pepper, cinnamon, nutmeg, ginger and turmeric. The form of the spice can change the treatment: crushed or ground chili peppers of the genus Capsicum, for example, carry a small specific rate expressed per kilogram (around 5¢/kg) rather than entering Free. Spice mixtures under heading 0910 (0910.91) and the residual 'other spices' line (0910.99) carry a modest rate in the area of 1.9%. Because whole and crushed/ground forms can differ, the form is worth checking against the specific subheading. Preferential rates under free trade agreements or programs such as the Generalized System of Preferences may reduce or eliminate duties further for qualifying origins. Because the rates are already low across most of the chapter, the main reason to identify the right heading and form is arriving at a better classification suggestion rather than a large change in estimated duty. These figures are estimates for general planning purposes only.