Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices:
Part of: 09 — Coffee, tea, mate and spices
H053755 · 2013-08-09 — Revocation, in part, of NY N024368, dated March 20, 2008; tariff classification of chili powder blends
, of New York Ruling Letter (NY) N024368, dated March 20, 2009, as it pertains to the classification under the Harmonized Tariff Schedule of the United States (“HTSUS”), of two of the six different chili powder blends used in soup-style chili and other seasoning packets. On June 22, 2009, an organoleptic test of the six different chili powder blends was conducted in our office. Based on such test and in accordance with your request for reconsideration and revocation, in part, of NY N024368, CBP has reviewed the classification of Samples 2 and 4 and has determined that the cited ruling is in…
088327 · 1991-01-29 — Saffron; azafran; spice; seasoning; food flavoring
This ruling letter is in response to your request of November 18, 1990, concerning the tariff classification under the Harmonized Tariff Schedule of the United States Annotated (HTSUSA) of a certain spice. FACTS: The product is identified as "azafran." It is described as "a spice that is used in Spanish dishes." Azafran is a Spanish- language term that translates into the English-language term "saffron." See Cassell's Spanish Dictionary 108, 1274 (1968). Saffron is the deep-orange aromatic pungent dried stigmas and styles of the saffron crocus (Crocus sativus) used to color and flavor foods.…
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