Pickled Ginger Slices
Thinly sliced young ginger root preserved in sweetened vinegar, served with sushi. Classifies to HTS 2001.90.38.00 as ginger (Zingiber officinale) rhizome treated as vegetable pickled with acetic acid.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If dried or powdered as spice
Ginger as spice, neither preserved nor prepared as foodstuff, in Chapter 9.
If fruit-based like cherries with vinegar
Vinegar-preserved fruits go to heading 2006.
If blanched without vinegar
Provisional preservation shifts classification.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Young ginger (pink) vs mature affects sugar content declaration
• FDA acidified foods regs strictly enforced for ginger pickles
• Not spice (0910.30) due to preservation method
Related Products under HTS 2001.90.38.00
Pickled Jalapeño Peppers
Whole or sliced jalapeño peppers preserved in vinegar brine with spices, used in Mexican cuisine and as pizza toppings. This fits HTS 2001.90.38.00 for other vegetables preserved by vinegar or acetic acid, as peppers are not specifically listed elsewhere in 2001.90. Typically in jars for retail.
Pickled Cauliflower Florets
Cauliflower broken into florets and pickled in vinegar with turmeric and mustard seed for yellow color. HTS 2001.90.38.00 applies as cauliflower is an other vegetable preserved by vinegar/acetic acid. Popular in Indian-style piccalilli.
Pickled Okra Pods
Whole okra pods preserved in vinegar brine, often with dill, a Southern US delicacy. Classified in HTS 2001.90.38.00 as okra (Abelmoschus esculentus) is an other vegetable pickled with vinegar or acetic acid.
Pickled Baby Corn
Immature corn cobs (Zea mays) pickled in vinegar solution, used in salads and stir-fries. HTS 2001.90.38.00 for other vegetables preserved by vinegar, distinct from sweet corn in 2005.80.
Pickled Water Chestnuts
Sliced water chestnuts (Eleocharis dulcis tubers) preserved in vinegar, common in Asian cuisine. Fits HTS 2001.90.38.00 as an other vegetable pickled with acetic acid.
Pickled Garlic Cloves
Peeled garlic cloves preserved in vinegar, used whole in cooking or as antipasto. Under HTS 2001.90.38.00 as garlic is an other vegetable preserved by vinegar/acetic acid.