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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not preserved by sugar, just dried
Unglazed dried ginger is classified as a spice in heading 0910, lacking sugar preservation.
If preserved in syrup without draining
Ginger in undrained syrup would be fruit/veg preserves of other types, not drained/glacé/crystallized.
If predominantly sugar with ginger flavoring
Minimal ginger content makes it a sugar confection rather than vegetable preserve.
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
• Conduct Brix value testing to confirm high sugar content required for 'preserved by sugar' status
• Avoid common pitfalls by distinguishing from candied ginger not meeting drained/glacé/crystallized specs
• Include processing records showing sugar preservation method during customs entry
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.
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.