Masa Harina
Masa harina is nixtamalized corn meal where the ground product passes 95% through a 2 mm sieve, qualifying as corn meal under heading 11.03. Despite alkali processing, it remains a milling product used for tortillas and tamales.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | — | Free |
| 🇲🇽Mexico | Free | — | Free |
| 🇺🇸United States | Free | — | Free |
| 🇩🇪Germany | Free | — | Free |
| 🇯🇵Japan | Free | — | Free |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the masa harina contains added ingredients like lime or other additives
Food preparations of flour, meal, or starch fall under heading 19.01 when not purely milled cereals.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Document the nixtamalization process to show it is a milling product, not a prepared food
• Ensure the starch and ash content comply with Chapter 11 notes
• Provide a sieve analysis to confirm the 2 mm passage requirement
Related Products under Tariff item 1103.13.00
Blue Cornmeal
Blue cornmeal is ground from heirloom blue maize to a fine texture meeting the cornmeal sieve requirements of heading 11.03. It is popular for naturally colored tortillas and health foods.
Brewers Corn Grits
Brewers corn grits are coarsely ground maize kernels, with at least 95% by weight passing through a 2 mm sieve, meeting the definition of groats or meal under heading 11.03. They are used as an adjunct in beer brewing and are not further processed beyond milling.
Corn Grits
Corn grits are produced by grinding dried corn kernels into coarse particles, with at least 95% by weight passing through a 2 mm sieve, classifying them as corn meal under heading 11.03. They are commonly used in breakfast cereals and side dishes.
Cornmeal (Fine Grind)
Fine cornmeal is fragmented corn grain meeting the 95% passage through a 2 mm sieve, as defined for groats and meal in heading 11.03. It is used for cornbread, tortillas, and baking, and is distinct from corn flour by its larger particle size.
Fine Yellow Cornmeal
Fine yellow cornmeal is produced by grinding degermed corn kernels into a powder where at least 95% passes through a 2 mm sieve, classifying it as cornmeal under heading 11.03. It is a staple for baking cornbread and other goods.
Gluten-Free Cornmeal
Gluten-free cornmeal is milled in dedicated facilities to avoid cross-contamination, qualifying under heading 11.03 as corn meal. It is naturally gluten-free, but the labeling adds value for consumers with celiac disease.