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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
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Import Tips & Compliance
• Test for color value (ASTA units) to justify classification
• Ensure oil-soluble form distinguishes from water extracts
• Pitfall: high dilution classifies as prepared coloring under 3203
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.
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.
Clove Oleoresin
Oleoresin from clove buds, concentrated in eugenol and sesquiterpenes. HTS 3301.90.10 classification for this extracted form used in dental and food applications.