Parsley Oleoresin
Oleoresin extracted from parsley seeds or leaves, containing apiole. HTS 3301.90.10 for this green herb oleoresin in dressings and sausages.
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More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If leaf/seed vegetable extracts
Non-aromatic parsley extracts in Chapter 13.
If culinary herb concentrates
Spice/herb preparations under Chapter 9.
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Import Tips & Compliance
• Specify seed vs leaf extraction
• Assay for apiol safety
• Pitfall: high water content may classify as distillate
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.