Mixtures of mashed or macerated hot red peppers and salt
Pepper of the genus Piper; dried or crushed or ground fruits of the genus Capsicum (peppers) or of the genus Pimenta (e.g., allspice): > Fruits of the genus Capsicum or of the genus Pimenta: > Crushed or ground: > Of the genus Capsicum (including cayenne Pepper, paprika and red pepper): > Mixtures of mashed or macerated hot red peppers and salt
Duty Rate (from China)
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Articles the product of any country, as provided for in subdivision (aa)(ii) of U.S. note 2 to this subchapter
Products classified under HTS 0904.22.73.00
Gochujang Pepper Paste
Gochujang is a fermented Korean condiment made from mashed hot red peppers, salt, glutinous rice, and soybeans, classified under HTS 0904.22.73.00 due to its primary composition of macerated hot red peppers and salt. The mashing process fits the 'mashed or macerated' criterion, distinguishing it from simply ground peppers.
Sambal Oelek Chili Paste
Sambal oelek is an Indonesian chili paste produced by mashing fresh hot red peppers with salt, matching HTS 0904.22.73.00 for mixtures of macerated hot red peppers and salt. It lacks additional binders or ferments, keeping it in the spice chapter.
Harissa Pepper Paste
Harissa is a Tunisian hot sauce base of mashed red chili peppers and salt, classified in HTS 0904.22.73.00 as a mixture of macerated hot red peppers and salt. Minimal other spices keep it within pepper mixture provisions.
Doubanjiang Fermented Chili Bean Paste
Doubanjiang is a Sichuan Chinese paste from fermented hot red peppers mashed with salt and fermented broad beans, fitting HTS 0904.22.73.00 when pepper-salt base predominates. The maceration of peppers defines its spice classification.
Piri Piri Mashed Chili Paste
Piri piri paste from macerated African bird's eye hot red peppers and salt, directly under HTS 0904.22.73.00 for mashed hot pepper and salt mixtures. Used in Portuguese-African cuisines for heat base.
Chiltepin Pepper Mash with Salt
Chiltepin pepper mash is made by macerating small wild hot red peppers (Capsicum annuum var. glabriusculum) with salt, classified under HTS 0904.22.73.00. This artisanal product retains pure spice character.
Bird's Eye Chili Salt Mash
Bird's eye chili salt mash combines macerated Thai hot red peppers with salt, fitting HTS 0904.22.73.00 precisely as a mixture of mashed hot red peppers and salt. Popular in Southeast Asian cooking.