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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If over 35% pimenta or allspice
Allspice mixtures have threshold-based subheading.
If adulterated with salt fillers
Excessive non-spice minerals classify as salt.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Multi-spice blends need composition certificates for verification
• Avoid salt >20% to prevent Chapter 21 shift
• Color standardization via turmeric content aids grading
Related Products 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.