3301.90.10.20/High-Heat Black Pepper Oleoresin/Mexico

High-Heat Black Pepper Oleoresin from Mexico

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 — Mexico → United States

13.8%

Rate breakdown

9903.05.5510%Section 301 (forced labor) — additional 10% ad valorem on products of Mexico

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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