Baking Grade Drained Ginger
Coarsely chopped ginger root drained after sugar preservation, ideal for commercial baking. HTS 2006.00.30.00 applies to drained ginger root preserves.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If juice-extracted residue
Post-juicing ginger waste uses juice residues heading.
If pre-mixed baking confection
Set with other ingredients becomes confectionery.
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
• Bulk packaging requires proper ventilation to prevent moisture buildup
• Industrial end-use documentation helps avoid retail classification issues
• Calculate volume duties accurately for container shipments
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.