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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not fully crystallized but simply dried with sugar dusting
Unglazed ginger preparations remain under spices in Chapter 9.
If syrup-preserved without crystallization
Uncooked syrup-preserved fruit/veg goes to heading 2007.
If for retail packs over 0.5 kg with high sugar
Certain crystallized fruits enter sugar confections under 1704 if meeting sucrose thresholds.
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Import Tips & Compliance
• Document sugar penetration process to distinguish from dried ginger; include certificates of analysis for sugar content
• Comply with FDA prior notice for food imports
• Avoid bulk shipments exceeding retail packaging to prevent reclassification
Related Products 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.
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.