Piperine-Rich Black Pepper Oleoresin
This oleoresin extract from black pepper emphasizes high piperine content (40-50%), extracted via organic solvents for use in supplements and pharmaceuticals. Classified under HTS 3301.90.10.20 as a black pepper extracted oleoresin per chapter notes excluding natural forms. It provides potent pungency without the bulk of whole spice.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If classified as vegetable extract rather than oleoresin
Broad vegetable extracts of other solvents fall under 1302, but pepper oleoresins are specifically directed to 3301.
If highly purified piperine isolate
Purified piperine as a heterocyclic compound shifts to Chapter 29 organic chemicals.
If for whole or crushed black pepper berries
Unprocessed pepper forms are spices in Chapter 9, lacking extraction.
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Import Tips & Compliance
• Include lab reports confirming piperine percentage and solvent residues below limits; declare as oleoresin not essential oil to avoid reclassification
• Watch for FDA GRAS status requirements on entry
Related Products under HTS 3301.90.10.20
Black Pepper Oleoresin Extract
Black pepper oleoresin is a highly concentrated extract obtained from ground black pepper berries using solvent extraction, capturing the pungent piperine and volatile oils. It falls under HTS 3301.90.10.20 as an extracted oleoresin of black pepper, distinct from natural oleoresins excluded by chapter notes. This form is standardized for industrial use in flavoring.
Food-Grade Black Pepper Oleoresin 40/20
Standardized black pepper oleoresin with 40% piperine and 20% volatile oils, solvent-extracted for seasoning blends in processed foods. HTS 3301.90.10.20 covers this as extracted oleoresin of black pepper, suitable for retail packings per chapter notes. It replaces ground pepper at 1-5% ratios in formulations.
Organic Black Pepper Oleoresin
Solvent-extracted oleoresin from certified organic black pepper, retaining natural volatiles and piperamides without synthetic pesticides. Falls under HTS 3301.90.10.20 as black pepper extracted oleoresin, aligning with chapter exclusions for non-extracted forms. Used in premium natural flavor systems.
High-Heat Black Pepper Oleoresin
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.
Capsicum-Free Black Pepper Oleoresin
Pure black pepper oleoresin extracted to exclude any capsicum cross-contamination, viscous dark green liquid for clean-label products. HTS 3301.90.10.20 designates it as black pepper extracted oleoresin. Used in allergen-free spice blends.
Standardized Black Pepper Oleoresin 20/10
Balanced oleoresin with 20% piperine and 10% essential oil content, solvent-extracted for consistent flavor in meat curing. Under HTS 3301.90.10.20 as extracted oleoresin of black pepper, per chapter scope for such concentrates. Economical for large-scale food processing.