Common Condiment Import Instructions and Commodity Code Classification

Condiments (flavouring, condiment, seasoning) refer to supplementary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health.Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health.

In a broad sense, condiments include salty, sour, sweet, umami and spices, such as salt, soy sauce, vinegar, monosodium glutamate, sugar (described separately), star anise, fennel, pepper, mustard And so on belong to this category.

The mountain city of Chongqing prefers all kinds of heavy-tasting foods, so there is a relatively large demand for various condiments. Among the condiments in Chongqing, Sichuan pepper, chili, ginger, and hot pot base are the best. So what should be paid attention to when importing these products? What about customs clearance and technical trade requirements?Let's take a look at the 'Instructions' that the editor has compiled for everyone:

According to the different commodity properties and business habits of condiments, the currently used prickly ash, chili, ginger, and hot pot bottom ingredients are divided into four categories:

(1) Pickle condiments:Pickled vegetable condiments are salted vegetables, through the action of enzymes in the cells of relevant microorganisms and fresh vegetables, the protein and some carbohydrates in the vegetables are converted into amino acids, sugars, aromas and pigments, which have special flavors.Such condiments mainly include: pickled chili and pickled ginger.

(2) Condiments for fresh vegetables:Fresh vegetable condiments are mainly fresh plants.Such condiments mainly include: pepper, ginger.

(3) Dry condiments:Dried seasonings are mostly made from roots, stems, and dried fruits, and contain special spicy or spicy flavors.Such condiments mainly include: Chinese prickly ash, dried chili, and sliced ​​ginger.

(4) Other condiments:Condiments that do not belong to the above categories mainly include: spicy soy sauce, chili oil, hot pot base oil, etc.

09109910

Tariff:15% VAT rate:13%

Regulatory Credentials Requirements:AB Inspection and quarantine requirements:PR/QS

Declaration elements:1. Product name; 2. Composition content.

The 'ingredient content' here includes the composition and content of the product.

Tariff:20% VAT rate:9%

Regulatory Credentials Requirements:AB Inspection and quarantine requirements:PR/QS

Declaration elements:1. Product name; 2. Production and storage method [unground, ground; dry, powder].

07096000 Fruits of capsicum and allspice

Tariff:13% VAT rate:9%

Regulatory Credentials Requirements:AB Inspection and quarantine requirements:PR/QS

Declaration elements:1. Product name; 2. Production or storage method [fresh, cold].

Tariff:15% VAT rate:9%

Regulatory Credentials Requirements:AB Inspection and quarantine requirements:PR/QS

Declaration elements:1. Product name; 2. Processing method [unground, ground]

21039090

Tariff:12% VAT rate:13%

Regulatory Credentials Requirements:AB Inspection and quarantine requirements:R/S

Declaration elements:1. Product name; 2. Ingredient content; 3. Packaging specifications; 4. Brand (Chinese or foreign name).

The 'packaging specification' here refers to the individual packaging method and specification of the product.For example, '220 liters/barrel'.

1. The record number of the consignee and consignor;

2. The original label and the corresponding Chinese translation;

3. The right to operate import and export;

4. Food circulation license;

5. Official certificate of origin;

6. Official health certificate/certificate of free sale of the producing country;

7. The manufacturer's composition test report;

8. Animal and phytosanitary certificate;

9. Packing list and contract, etc.;

10. Product information: product name, quantity, packaging, weight and volume, etc.;

1. To apply for registration, an overseas production enterprise shall meet the following conditions:

(1) Confirm whether the food safety management system of the country (region) where the enterprise is located has passed the equivalence assessment and review by the General Administration of Customs. If it is not clear, the enterprise should contact the competent authority of the country (region) where it is located to clarify;

(2) The enterprise should confirm that it has the qualifications approved by the competent authority of the country (region) where it is located and is under its effective supervision;

(3) The enterprise itself should establish an effective food safety and sanitation management and protection system, and its production and export comply with the laws and regulations of the country (region) where it is located. When the enterprise exports food to China, it should implement the main responsibility and ensure the export to China The food complies with relevant Chinese laws and regulations and national food safety standards;

(4) The enterprise should also confirm with the competent authority of the country (region) where it is located whether there are relevant inspection and quarantine requirements agreed with the General Administration of Customs, and if so, it should also meet the agreed relevant inspection and quarantine requirements.

2. The registration method is determined according to the product category. The scope of registration involves all types of food production enterprises. The registration methods are divided into official recommendation registration, enterprise self-registration or agency registration.Condiments are officially recommended registrations.

3. Preparation of official recommended registration materials:

When necessary, the General Administration of Customs may request to provide documents on the enterprise's food safety and sanitation and 18 protection system, such as the floor plan of the enterprise's factory area, workshop, and cold storage, and process flow charts.

The imported food importer shall file with the customs at its place of residence and provide the following materials:

09109910 (Huajiao) access to the following countries:Japan

09042100 (dry and unground) access to the following countries:United States, Myanmar, Peru, Japan, Thailand, India, Vietnam, Rwanda, Uzbekistan, Canada.

09042200 (dry ground) access to the following countries:Austria, Australia, Germany, Korea, Canada, Malaysia, USA, Peru, South Africa, Japan, Thailand, Turkey, Spain, Israel, India, Taiwan.

07096000 (Fruits of the genus Capsicum and Allspice) have access to the following countries:Korea, Netherlands, Myanmar, Thailand, Uzbekistan, Vietnam.

09101100 (unground)/09101100 (ground) access to the following countries:Australia, Philippines, Korea, Laos, Malaysia, USA, Myanmar, Nigeria, Japan, Thailand, India, Vietnam.

GB/T15691-2008 General technical requirements for spices and condiments

GB/T 22656-2008 HACCP application specification for condiment production

GB/T 30391-2013 Sichuan peppercorn

GB/T 22479-2022 Pepper Seed Oil

GB/T 20293-2006 oil chili

GB/T 23183-2009 paprika

GB/T 30382-2013 peppers (whole or powdered)

GB/Z 26583-2011 Technical specification for pepper production

GB/T 30383-2013 ginger

GB/T 39014-2020 ginger essential oil

GB/Z 26584-2011 Technical specification for ginger production

DBS50/ 022-2021Food Safety Local Standard Hot Pot Base Ingredients