HSN Code for Spices in India: Turmeric, Pepper, Cardamom & More
HSN codes for spices in India fall under Chapter 09 of the Customs Tariff Act, 1975. Black pepper is classified under 0904, turmeric under 0910 30, cardamom under 0908 31, cinnamon under 0906, cumin (whole) under 0909 31, cumin (crushed/ground) under 0909 32, coriander (whole) under 0909 21, and coriander (crushed/ground) under 0909 22. GST on spices is 5% for both branded and unbranded varieties, and export duty is Nil across all categories.
What are the HSN codes for major Indian spices?
All spices are grouped under Chapter 09 of the Indian Customs Tariff. The chapter covers everything from pepper and cinnamon to turmeric and saffron, with each spice assigned its own 4-digit heading. The 6- or 8-digit codes get more specific based on the spice variety and whether it's whole, crushed, or ground.
Here's how the chapter breaks down:
- 0904 â Pepper (black, white, long pepper) and capsicum/pimenta
- 0905 â Vanilla
- 0906 â Cinnamon and cinnamon-tree flowers
- 0907 â Cloves (whole fruit, clove stems)
- 0908 â Nutmeg (0908 11/12), mace (0908 21/22), and cardamom (0908 31/32)
- 0909 â Seeds of anise, coriander, cumin, caraway, fennel, and juniper berries
- 0910 â Ginger (0910 11/12), saffron (0910 20), turmeric (0910 30), thyme, bay leaves, curry powder, and other spices
For GST invoicing, the 4-digit code works if your annual turnover is below â¹5 crore. But shipping bills, bills of entry, and any export documentation need the full 8-digit code. Getting this right at the invoice stage saves you from fixing it later on the shipping bill.
| Spice | HSN Code | GST Rate | Export Duty |
|---|---|---|---|
| Black Pepper (whole) | 0904 11 | 5% | Nil |
| Black Pepper (crushed/ground) | 0904 12 | 5% | Nil |
| Turmeric | 0910 30 | 5% | Nil |
| Cardamom (small, whole) | 0908 31 | 5% | Nil |
| Cinnamon | 0906 | 5% | Nil |
| Saffron | 0910 20 | 5% | Nil |
| Cloves | 0907 | 5% | Nil |
| Cumin (whole) | 0909 31 | 5% | Nil |
| Cumin (crushed/ground) | 0909 32 | 5% | Nil |
| Coriander (whole) | 0909 21 | 5% | Nil |
| Coriander (crushed/ground) | 0909 22 | 5% | Nil |
| Ginger (fresh) | 0910 11 | 5% | Nil |
| Ginger (dried/ground) | 0910 12 | 5% | Nil |
Duty rates sourced from the CBIC Customs Tariff (2025-26).
How does India classify processed vs whole spices?
This is where most classification errors happen. The code for a spice changes depending on whether it's whole, crushed, or ground, and whether it's been mixed with other ingredients.
Whole vs crushed/ground within Chapter 09:
Most headings in Chapter 09 split into "neither crushed nor ground" and "crushed or ground" at the 6-digit level. Cumin is a clear example: whole cumin seeds are 0909 31, crushed or ground cumin is 0909 32. Coriander follows the same structure: 0909 21 for whole seeds, 0909 22 for powder.
The tariff treats crushing and grinding as a form of processing, but the spice still stays within Chapter 09 as long as it remains a single spice.
When a spice leaves Chapter 09:
Mixed spice preparations like curry powder blends, garam masala, chaat masala, and mixed seasonings don't belong in Chapter 09. These fall under heading 2103 90 (mixed condiments and seasonings) in Chapter 21. If you're exporting a single-spice turmeric powder, that's 0910 30. If you're exporting a turmeric-based seasoning blend with other ingredients, that's likely 2103 90.
The General Rules of Interpretation (GRI) apply here. Rule 1 says you classify based on the terms of the heading and any relevant section or chapter notes. Chapter 09 Note 1(b) states that the chapter covers spices "whether or not mixed together." But Note 1(b) also adds that mixtures covered specifically by other headings in the tariff (like 2103 for seasonings) are excluded from Chapter 09. In practice, a mix of two whole spices (say cumin and coriander seeds sold together) stays in Chapter 09, but a ground seasoning blend with added salt, MSG, or starch moves to Chapter 21.
Dehydrated and freeze-dried spices:
Dried ginger (0910 12) and dried turmeric (0910 30) remain in Chapter 09. Simple drying or dehydration doesn't change the classification. Freeze-dried spices also stay within their original heading, since the process preserves the spice without adding anything to it.
What are the export regulations for Indian spices?
India is the world's largest spice exporter by volume. The Spices Board of India, under the Ministry of Commerce, regulates spice exports. Here's what you need to get right before shipping.
Spices Board registration:
Registration with the Spices Board of India is mandatory for all spice exporters. You apply online through the Spices Board portal (indianspices.com), providing your IEC, GST registration, and business documents. Registration is valid for 5 years and needs renewal.
Without this registration, customs won't clear your spice shipment, even if every other document is in order.
FSSAI compliance:
All food products exported from India, including spices, must comply with FSSAI regulations. Your spices need to meet the food safety standards for the specific destination country, which often means testing for aflatoxin levels, pesticide residues, and microbiological contamination.
FSSAI licensing is required for any entity involved in food processing, manufacturing, or export. The license type (state or central) depends on your annual turnover.
Phytosanitary certificate:
The importing country usually requires a phytosanitary certificate issued by the Plant Quarantine authority in India. This confirms the spices are free from pests and diseases. The certificate is issued after inspection at the port of export.
For EU-bound shipments, the requirements are stricter. The EU has specific maximum residue limits (MRLs) for pesticides on spices, and consignments can be rejected at the border if they fail testing.
Quality standards:
The Spices Board has AGMARK grading standards for certain spices. While AGMARK grading isn't mandatory for export, many buyers in Europe and the US expect compliance with Codex Alimentarius standards or equivalent quality certifications. ISO 22000 or HACCP certification for your processing facility helps close deals with institutional buyers.
Documentation checklist for spice exports:
- IEC (Import Export Code)
- Spices Board registration certificate
- FSSAI license
- Phytosanitary certificate
- Certificate of origin
- Commercial invoice with correct HSN codes
- Packing list
- Bill of lading or airway bill
What GST rates apply to spices?
GST on spices is straightforward compared to many other product categories. Most spices attract 5% GST, regardless of whether they're branded or unbranded, whole or ground.
The 5% rate covers:
- All spices listed in Chapter 09, including pepper, turmeric, cardamom, cumin, coriander, cinnamon, cloves, nutmeg, saffron, and ginger
- Both whole and ground/crushed forms
- Branded and unbranded spices (the distinction that affects rice and pulses does not change the rate for spices)
Where the rate changes:
Mixed spice preparations (garam masala, curry powder blends) classified under 2103 90 attract 18% GST, more than triple the single-spice rate. Filing a blended masala under Chapter 09 instead of Chapter 21 creates both a customs problem and a GST liability issue.
For exporters:
Spice exports are zero-rated under GST. You can either pay IGST at 5% and claim a refund after export, or export under a Letter of Undertaking (LUT) without paying IGST upfront. Most regular exporters prefer the LUT route because it avoids the refund cycle and keeps working capital free.
The IGST refund process typically takes 30-60 days through the automated system. If you're exporting consistently, the LUT saves both time and cash flow.
How does Eximoz help classify spice products?
Whole turmeric, ground turmeric, and a turmeric-based seasoning blend each classify under different headings. A single wrong digit on the HSN code means the wrong duty rate, the wrong GST liability, and potentially a held shipment.
Eximoz automates spice classification by matching the product description against the Customs Tariff, accounting for whether the spice is whole, ground, or part of a mix. The system flags cases where a product might fall outside Chapter 09 (like mixed seasonings that belong in 2103 90) before you file the shipping bill.
For spice exporters handling multiple SKUs across different forms and blends, this replaces hours of manual tariff lookup with a classification you can verify against the source heading in seconds.
Try Eximoz's HSN classifier for spices â
Frequently asked questions
What is the HSN code for turmeric powder?
Turmeric, both whole and ground, is classified under 0910 30 in the Indian Customs Tariff. The code doesn't change based on whether you're selling whole dried turmeric or finely ground turmeric powder. Both forms stay under the same 6-digit heading within Chapter 09.
What is the export duty on Indian spices?
Zero. Export duty on all spice categories from India is Nil. India is the world's largest spice exporter, shipping over 1.8 million tonnes annually to more than 180 countries. The government has no incentive to tax an industry that brings in significant forex revenue.
What is the HSN code for mixed masala?
Mixed spice preparations like garam masala, chaat masala, curry powder, and sambar powder fall under 2103 90 (mixed condiments and seasonings), not Chapter 09. This is one of the most common classification mistakes. A single-spice powder stays in Chapter 09; a blend with multiple spices or added ingredients moves to Chapter 21. The GST rate also jumps from 5% to 18%.
Do I need Spices Board registration for export?
Yes. Registration with the Spices Board of India is mandatory for all spice exporters under the Spices Board Act, 1986. You register through the Spices Board portal at indianspices.com. Without registration, your export shipment will be stopped at customs regardless of other documentation being in order.
What is the HSN code for black pepper?
Black pepper has two codes depending on form: 0904 11 for whole peppercorns (neither crushed nor ground) and 0904 12 for crushed or ground pepper. White pepper follows the same split: 0904 21 (whole) and 0904 22 (ground). The 4-digit heading 0904 covers all pepper varieties including long pepper and capsicum.