Australian Crystallised Ginger
Premium Queensland ginger root crystallized with cane sugar, known for its fibrous texture. Imported under HTS 2006.00.30.00 for crystallized ginger root.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If freshly harvested and dried
Pre-preservation dried ginger is a spice.
If syrup-retained packing
Non-drained syrup form uses general preserves heading.
If exported as confection
Confectionery labeling shifts classification.
Not sure which classification is right?
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Import Tips & Compliance
• Leverage Australia trade agreements for potential duty reductions
• Specify origin on labels for preferential tariff treatment
• Test for varietal purity to avoid blending disputes
Related Products under HTS 2006.00.30.00
Crystallized Ginger Slices
Thin slices of ginger root preserved by cooking in sugar syrup and then crystallized by draining and coating with sugar crystals. This product falls under HTS 2006.00.30.00 as it is specifically ginger root preserved by sugar in crystallized form.
Glacé Ginger Chunks
Large chunks of ginger root that have been glacéed by repeated immersion in sugar syrup until translucent and sugar-saturated. Classified under HTS 2006.00.30.00 for ginger root preserved by sugar in glacé form.
Drained Ginger Preserve
Ginger root pieces cooked in heavy sugar syrup, then drained of excess syrup to create a chewy, sugar-coated preserve. This matches HTS 2006.00.30.00 as drained ginger root preserved by sugar.
Sugar-Coated Crystallized Ginger
Whole or diced ginger root crystallized in sugar and lightly coated with additional granulated sugar for texture. Falls under HTS 2006.00.30.00 specifically for crystallized ginger root.
Stem Ginger in Sugar
Young ginger stems preserved by sugar through glacé process, resulting in tender, translucent pieces. Classified in HTS 2006.00.30.00 as ginger root preserved by sugar (glacé).
Diced Glacé Ginger
Ginger root diced into small cubes and glacéed in sugar syrup for use in baking and confectionery. HTS 2006.00.30.00 covers this sugar-preserved (glacé) ginger root.