Nutmeg Oleoresin
Extracted oleoresin from nutmeg seeds, high in myristicin and safrole precursors. Under HTS 3301.90.10 as extracted oleoresin for confectionery flavors.
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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 mixed with other aromatics
Odoriferous mixtures per Chapter notes go to 3302.
Not sure which classification is right?
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Import Tips & Compliance
• Screen for safrole content per FDA limits
• Detail solvent residues in specs
• Avoid bulk sales mimicking Chapter 9 spices
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.