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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If contains olive oil, garlic, or cumin as key ingredients
Mixtures with oils or multiple spices become mixed condiments in Chapter 21.
If ground cayenne specifically without mashing
Pure ground cayenne has its own subheading separate from mixtures.
If dried but not mashed, in dehydrated form
Dehydrated, non-macerated peppers are under dried vegetables if not spice-processed.
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Import Tips & Compliance
• Provide compositional breakdown showing peppers and salt dominance; customs rejects if oil or garlic exceeds thresholds
• Comply with FSMA foreign supplier verification; common error is improper country-of-origin labeling
• Use refrigerated containers for fresh-macerated pastes to maintain quality and avoid spoilage claims
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.
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.