Jerk Seasoning Rub Dry
Caribbean hot blend of scotch bonnet powder, allspice, thyme, cinnamon, nutmeg, and garlic for jerk chicken. Classified HTS 2103.90.80.00 as mixed spicy condiments and seasonings.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If predominantly ground dried chili peppers
Single chili products classify under peppers regardless of minor spice additions.
If allspice/pimento berry dominant
Specific headings for allspice supersede mixed seasoning classification.
If liquid paste form with pepper mash
Wet pepper preparations classify as sauces rather than dry seasonings.
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Import Tips & Compliance
• Quantify Scoville heat units for Customs spice intensity documentation
• Jamaican imports may face additional USDA inspections for allspice
• Use heat-sealed retail pouches to qualify as mixed consumer seasonings
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