Glacé Angelico Nuts
Angelica stems treated as fruit, sugar-glacé. 2006.00.70.00 fruit/nuts.
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Related Products under HTS 2006.00.70.00
Glacé Cherries
Glacé cherries are whole or halved cherries preserved by cooking in a sugar syrup until candied and drained, resulting in a glossy, translucent fruit used in baking and confectionery. They fall under HTS 2006.00.70.00 as 'other fruit' preserved by sugar (drained, glacé or crystallized), distinct from mixtures or fruit peels.
Crystallized Ginger Slices
Crystallized ginger consists of ginger root pieces preserved by repeated immersion in sugar syrup, drained, and coated in sugar crystals for a chewy texture. Classified in HTS 2006.00.70.00 as 'other fruit and nuts' since ginger is botanically a fruit rhizome preserved by sugar in glacé or crystallized form.
Drained Glacé Pineapple Chunks
Glacé pineapple chunks are pineapple pieces slowly cooked in heavy sugar syrup, drained, and preserved with a candied finish for use in fruitcakes and pastries. This product fits HTS 2006.00.70.00 for other sugar-preserved fruits that are drained, glacé, or crystallized.
Sugar-Coated Apricots
Sugar-coated apricots are whole or halved apricots crystallized by sugar preservation, drained, and rolled in granulated sugar for a sparkling finish. They are classified under HTS 2006.00.70.00 as other fruit preserved by sugar in crystallized form.
Glacé Orange Peel Strips
Glacé orange peel strips are citrus peels preserved by sugar syrup immersion, drained, and candied for use in cakes and chocolate. Despite being peel, when sugar-preserved and not separately classified, they fall under HTS 2006.00.70.00 as other fruit parts.
Crystallized Mango Chunks
Crystallized mango chunks are mango pieces preserved through sugar syrup processing, drained, and sugar-coated for tropical confections. HTS 2006.00.70.00 covers this as other tropical fruits preserved by sugar in crystallized form.