Celery Oleoresin
Oleoresin from celery seeds, capturing sedanolide and phthalides. Classified HTS 3301.90.10 for use in savory seasonings and blood pressure aids.
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More Specific Codes
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If non-essential oil vegetable extracts
Celery saps without deterpenation in Chapter 13.
If herbal spice applications
Chapter 9 for seed-based spice extracts.
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Import Tips & Compliance
• Provide phthalide profile for classification support
• Ensure food-grade purity
• Pitfall: pharma labeling shifts to medicinal extracts
Related Products 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.