High-Heat Black Pepper Oleoresin from Canada
Extracted oleoresin from black pepper selected for intense heat units, standardized to 50,000+ SHU via solvent process for hot sauces. Classified in HTS 3301.90.10.20 as extracted black pepper oleoresin per specific subheading. Ideal for heat-stable flavor enhancement.
Duty Rate — Canada → United States
63.8%
Rate breakdown
9903.03.1450%Articles the product of Canada as provided in subdivision (b)(3) of U.S. note 51 to this subchapter
9903.05.2910%Except for products described in headings 9903.05.85–9903.05.93, articles the product of Canada, as provided for in U.S. note 52 to this subchapter
Import Tips
• Provide Scoville Heat Unit assay reports for valuation; ensure no capsaicin adulteration from chili sources
• Common pitfall: undervaluation based on liquid form density