Curry
Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices: > Other spices: > Other: > Curry
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 0910.99.10.00
Madras Curry Powder
Madras curry powder is a blend of ground spices including coriander, turmeric, cumin, fenugreek, and chili, commonly used in Indian cooking for its hot and tangy flavor. It falls under HTS 0910.99.10.00 as 'curry,' a specific provision for spice mixtures recognized as curry preparations. This classification applies to pure spice blends without additives like salt or MSG.
Garam Masala Curry Blend
Garam masala is a aromatic curry spice mix of roasted spices like black pepper, cinnamon, cloves, cardamom, and cumin, essential for North Indian curries. Classified under HTS 0910.99.10.00 for curry preparations, it represents traditional spice combinations used to flavor dishes. Ground form ensures it fits as a processed spice product.
Tikka Masala Spice Mix
Tikka masala spice mix combines paprika, coriander, cumin, turmeric, and garam masala for marinating chicken or vegetables in creamy curries. It is specifically provided for under HTS 0910.99.10.00 as curry, distinguishing it from generic spice blends. Ideal for retail packaging in small jars.
Korma Curry Powder
Korma curry powder features mild spices like coriander, cumin, cardamom, and coconut for creamy, nutty curries popular in British-Indian cuisine. HTS 0910.99.10.00 covers this as curry, emphasizing its role as a defined spice mixture. Typically finely ground for even dispersion in sauces.
Rogan Josh Curry Blend
Rogan Josh curry blend uses fennel, ginger, chili, and asafoetida for Kashmiri lamb curries with vibrant red color from Kashmiri chilies. It qualifies under HTS 0910.99.10.00 specifically for curry spices, separate from other mixtures. Authentic versions are dry-roasted for intensified aroma.
Vindaloo Curry Powder
Vindaloo curry powder is a fiery blend of chili, garlic, vinegar-infused spices, cumin, and mustard for Portuguese-Indian pork curry. Classified as curry under HTS 0910.99.10.00, it must be pure spice without liquid. Heat level varies from medium to extra hot.
Butter Chicken Masala Powder
Butter chicken masala is a rich spice mix of fenugreek, cumin, coriander, and tomato powder for creamy tomato-based curries. HTS 0910.99.10.00 includes it as curry preparation, provided no dairy or wet ingredients. Retail-packed for home cooks.
Balti Curry Powder
Balti curry powder mixes paprika, turmeric, coriander, and garam masala for stir-fried curries in Birmingham-style Balti bowls. It is dutiable under HTS 0910.99.10.00 as curry, a recognized spice blend. Medium heat suits UK market preferences.
Jalfrezi Curry Blend
Jalfrezi curry blend features green chilies, coriander, cumin, and bay leaves for stir-fried hot curries with peppers and onions. HTS 0910.99.10.00 applies to this curry-specific mixture of spices. Developed in British India for leftover meat dishes.
Sri Lankan Curry Powder
Sri Lankan curry powder roasts coriander, rice, cumin, fennel, and chilies for coconut milk-based seafood curries. Classified under HTS 0910.99.10.00 for curry, distinguishing regional variations. Roasted rice adds unique toasted flavor.
Thai Green Curry Paste Powder
Dry Thai green curry powder version includes lemongrass, galangal, coriander, cumin, and green chili for paste reconstitution. HTS 0910.99.10.00 covers dry curry spice forms, excluding wet pastes. Used in Southeast Asian fusion cooking.
Bombay Curry Powder
Bombay curry powder blends 10+ spices like chili, turmeric, coriander, fenugreek, and ginger for versatile Indian cooking. Specific HTS 0910.99.10.00 provision for curry separates it from other spice mixes. Commercial staple since colonial era.
Massaman Curry Powder
Massaman curry powder fuses Islamic spices cinnamon, star anise, cardamom, cumin, and chili for Thai-Muslim beef curry. Under HTS 0910.99.10.00 as curry, despite unique profile. Slow-simmer essential for flavor melding.
Punjabi Chole Masala Powder
Punjabi chole masala powder mixes black salt, pomegranate seeds, coriander, cumin, and chili for chickpea curry. HTS 0910.99.10.00 classifies as curry spice blend for regional dish. Black salt gives signature tang.
Goan Fish Curry Powder
Goan fish curry powder uses dried red chilies, coriander, cumin, pepper, and tamarind for tangy seafood curries. Fits HTS 0910.99.10.00 as curry preparation for coastal cuisine. Vinegar aroma from tamarind fermentation.