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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fermented with significant rice or soybeans exceeding pepper content
Products with substantial added ingredients like grains or soybeans shift to Chapter 21 as sauces and condiments, not pure pepper mixtures.
If vinegar or acetic acid is a primary ingredient
Vinegar-preserved pepper mixtures are classified under prepared vegetables in Chapter 20, not spice mixtures.
If simply ground without mashing or maceration
Non-mashed, merely ground hot red peppers fall under the general crushed/ground Capsicum subheading.
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Import Tips & Compliance
• Verify the mixture contains over 50% mashed hot red peppers by weight with salt to qualify under this HTS; provide lab analysis if audited
• Ensure FDA prior notice and comply with food labeling for allergens like soy in fermented pastes; common pitfall is insufficient documentation
• Avoid importing in retail packaging under 2.3kg without checking container duties; bulk imports reduce costs
Related Products under HTS 0904.22.73.00
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.