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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If beans or soy dominate over pepper mass
Bean-heavy ferments are condiments under Chapter 21, not pepper mixtures.
If sold as a prepared food product with additives
Prepared food preparations with mixed ingredients fall into Chapter 21.
If other ground Capsicum not specified as mashed mixtures
General ground red peppers without salt mixture specification.
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Import Tips & Compliance
• Lab test for pepper content >50% to defend against Chapter 21 reclassification; fermentation logs aid compliance
• Label for soy allergens and ensure HACCP plan; pitfall is undeclared preservatives
• Declare as bulk spice mixture to minimize packaging duties
Related Products 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
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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.