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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If dried and not sugar-preserved
Dried ginger root without sugar preservation falls under Chapter 9 as spices, not fruit/vegetable preserves.
If other vegetables or mixtures preserved by sugar
Applies if blended with other vegetables preserved by sugar, outside the specific ginger root subheading.
If sold as sugar confectionery with minimal ginger
If ginger is incidental and product is primarily sugar-based candy, it shifts to Chapter 17 sugar confections.
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
• Verify the product meets the 'preserved by sugar' criteria with lab tests showing sugar content dominates preservation
• Provide certificates of origin and sugar content analysis to avoid misclassification as fresh or dried ginger
• Ensure packaging labels clearly indicate 'crystallized ginger root' to comply with FDA food import regulations
Related Products under HTS 2006.00.30.00
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.
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.