Extracted oleoresins
Essential oils (terpeneless or not), including concretes and absolutes; resinoids; extracted oleoresins; concentrates of essential oils in fats, in fixed oils, in waxes or the like, obtained by enfleurage or maceration; terpenic by products of the deterpenation of essential oils; aqueous distillates and aqueous solutions of essential oils: > Other: > Extracted oleoresins
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 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 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(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 3301.90.10
Black Pepper Oleoresin
Extracted oleoresin from black pepper berries, containing concentrated piperine and volatile oils. Classified under HTS 3301.90.10 as an extracted oleoresin derived from natural plant material, used primarily in food flavoring.
Turmeric Oleoresin
Concentrated oleoresin extracted from turmeric rhizomes, rich in curcuminoids and essential oils. Falls under HTS 3301.90.10 as an extracted oleoresin from plant sources, ideal for food coloring and flavoring.
Ginger Oleoresin
Oleoresin obtained by solvent extraction from dried ginger rhizomes, capturing gingerol and volatile compounds. HTS 3301.90.10 applies to this extracted plant oleoresin used in flavor and fragrance industries.
Capsicum Oleoresin
Extracted oleoresin from capsicum fruits (chili peppers), standardized for capsaicin content. Classified in HTS 3301.90.10 as an extracted oleoresin, applied in hot sauces, pharma, and repellents.
Paprika Oleoresin
Color-intensive oleoresin extracted from paprika peppers, high in capsanthin carotenoids. HTS 3301.90.10 covers this as extracted oleoresin for natural food coloring in processed goods.
Cardamom Oleoresin
Extracted oleoresin from cardamom seeds, featuring 1,8-cineole and terpenes. Under HTS 3301.90.10 as plant-derived extracted oleoresin for premium flavorings.
Clove Oleoresin
Oleoresin from clove buds, concentrated in eugenol and sesquiterpenes. HTS 3301.90.10 classification for this extracted form used in dental and food applications.
Cinnamon Oleoresin
Extracted oleoresin from cinnamon bark, rich in cinnamaldehyde. Classified under HTS 3301.90.10 as an extracted oleoresin for baking and fragrance uses.
Pimento Oleoresin
Oleoresin extracted from allspice (pimento) berries, blending clove-cinnamon notes. HTS 3301.90.10 for this plant oleoresin in meat seasonings.
Nutmeg Oleoresin
Extracted oleoresin from nutmeg seeds, high in myristicin and safrole precursors. Under HTS 3301.90.10 as extracted oleoresin for confectionery flavors.
Celery Oleoresin
Oleoresin from celery seeds, capturing sedanolide and phthalides. Classified HTS 3301.90.10 for use in savory seasonings and blood pressure aids.
Fenugreek Oleoresin
Extracted oleoresin from fenugreek seeds, featuring sotolon for maple-like aroma. HTS 3301.90.10 as plant oleoresin in curry and syrup flavors.
Cubeb Oleoresin
Oleoresin from cubeb pepper berries, with cubebene and peppery notes. Under HTS 3301.90.10 for niche flavorings in liqueurs and tobacco.
Bay Leaf Oleoresin
Extracted oleoresin from bay laurel leaves, rich in eucalyptol. Classified in HTS 3301.90.10 as extracted oleoresin for culinary and medicinal uses.
Parsley Oleoresin
Oleoresin extracted from parsley seeds or leaves, containing apiole. HTS 3301.90.10 for this green herb oleoresin in dressings and sausages.