Other
Vegetables, fruit, nuts, fruit-peel and other parts of plants preserved by sugar (drained, glacé or crystallized): > Other, including mixtures: > Other: > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 2006.00.90.00
Glacé Cherries
Whole or halved cherries preserved by sugar through immersion in a heavy syrup and slow cooking until candied, resulting in a glacé texture. Classified under HTS 2006.00.90.00 as vegetables, fruit preserved by sugar (drained, glacé or crystallized), specifically glacé fruit not fitting other subheadings. Commonly used in baking and cocktails.
Crystallized Ginger Slices
Ginger root slices cooked in sugar syrup until saturated and then crystallized by rolling in sugar, drained for storage. Falls under HTS 2006.00.90.00 as other vegetables/fruit preserved by sugar in crystallized form. Popular as a chewy confection or baking ingredient.
Drained Candied Pineapple Chunks
Pineapple chunks preserved by cooking in sugar syrup, then drained and partially crystallized. Classified in HTS 2006.00.90.00 as other sugar-preserved fruits that are drained or crystallized, excluding specific citrus or melon. Used in fruitcakes and confections.
Sugar-Preserved Kumquats
Whole kumquats cooked in heavy sugar syrup until glacé-like, then drained. HTS 2006.00.90.00 covers these as other citrus fruit preserved by sugar, drained or crystallized (not fitting 2006.00.20 specific citrus). Decorative in desserts.
Glacé Apricots
Apricot halves slowly cooked in graduated sugar syrups to achieve glacé preservation, drained and ready for use. Under HTS 2006.00.90.00 as other drained, glacé fruits preserved by sugar. Ideal for fruitcakes and pâtisserie.
Crystallized Rose Petals
Edible rose petals preserved by sugar, painted with syrup and rolled in caster sugar for crystallization. HTS 2006.00.90.00 includes other plant parts preserved by sugar, drained or crystallized. Used as cake decorations.
Drained Glacé Figs
Whole or halved figs preserved by sugar glacé process, cooked and drained. Classified HTS 2006.00.90.00 as other sugar-preserved fruits. Traditional in Mediterranean pastries.
Mixed Glacé Fruit Assortment
Assorted glacé cherries, pineapple, and citrus peel preserved by sugar, drained. HTS 2006.00.90.00 for mixtures of sugar-preserved fruits. Baking staple.
Crystallized Violet Petals
Edible violet flowers sugar-preserved and crystallized for decoration. Under 2006.00.90.00 as other plant parts preserved by sugar. Luxury cake topping.
Sugar-Drained Mango Chunks
Mango pieces preserved by sugar syrup cooking, drained and crystallized. HTS 2006.00.90.00 other tropical fruit preserved. Confection use.
Glacé Angelicas Stems
Angelica plant stems preserved by glacé sugar method, drained. 2006.00.90.00 other plant parts. Flavoring and decoration.
Crystallized Lemon Peel
Lemon peel cooked in syrup, crystallized and drained. Technically other under 2006.00.90.00 if not fitting specifics. Candy ingredient.
Drained Candied Papaya
Papaya chunks sugar-preserved, drained. 2006.00.90.00 other. Tropical confection.
Glacé Pear Quarters
Pears glacé-preserved by sugar, drained. HTS 2006.00.90.00. Dessert use.
Crystallized Angelica Leaves
Angelica leaves sugar-crystallized. 2006.00.90.00 plant parts.