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Übersicht TARIC-Nomenklatur Einreihungsleitfaden vZTA EU-Einreihungsverordnungen EuGH-Rechtsprechung - Tarifliche Einreihung Marktintelligenz Warenursprung Ausfuhrkontrolle CBAM-Rechner EUDR-Prüfung ClassifyAI SH Zollwert Incoterms® 2020

Tarifliche Einreihung

TARIC-Nomenklatur

Einreihungsleitfaden

EU-Einreihungsverordnungen

EuGH-Rechtsprechung - Tarifliche Einreihung

Marktintelligenz

Warenursprung

Ursprungsleitfäden

Ausfuhrkontrolle

Ausfuhrkontrolle

Umwelt

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Automatisierte tarifliche Einreihung mit AV-Begründung

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Übersicht TARIC-Nomenklatur Einreihungsleitfaden vZTA EU-Einreihungsverordnungen EuGH-Rechtsprechung - Tarifliche Einreihung Marktintelligenz Warenursprung Ausfuhrkontrolle CBAM-Rechner EUDR-Prüfung ClassifyAI SH Zollwert Incoterms® 2020

Tarifliche Einreihung

TARIC-Nomenklatur

Einreihungsleitfaden

EU-Einreihungsverordnungen

EuGH-Rechtsprechung - Tarifliche Einreihung

Marktintelligenz

Warenursprung

Ursprungsleitfäden

Ausfuhrkontrolle

Ausfuhrkontrolle

Umwelt

Werkzeuge

ClassifyAI SH/TARIC

Incoterms® 2020

ClassifyAI SH/TARIC

Automatisierte tarifliche Einreihung mit AV-Begründung

Produkt einreihen

Hilfe benötigt?

Stellen Sie eine Frage zu diesem Code oder finden Sie einen Experten für tarifliche Einreihung.

The Trade Hub
...Zollintelligenz
Einreihungsverordnungen

EU-Einreihungsverordnungen

Offizielle tarifliche Einreihungsentscheidungen der Europäischen Kommission

Siehe auch

TARIC-Nomenklatur

25 000+ codes

vZTA

1 000 000+ BTI

Einreihungsleitfaden

1 095 HS4

6 Einreihungsverordnungen

A product in the form of a brownish, turbid extract of vanilla beans (which contains water and 35 % vol. alcohol as solvents), to which 5 % by weight of sugar has been added. The product has an intense vanilla flavour and a distinctive taste of alcohol and sugar. It is put up for retail sale in 100 ml bottles and is used to improve the taste of dishes.

Classification is determined by general rules 1 and 6 for the interpretation of the Combined Nomenclature and the wording of CN codes 2103 , 2103 90 and 2103 90 90 . The product cannot be considered as a vegetable extract of heading 1302 as due to the addition of sugar it has the character of a food preparation (see also the Harmonized System Explanatory Notes (HSEN) to heading 1302 , point (A), sixth paragraph). Preparations used to flavour certain dishes and made from various ingredients are to be classified under heading 2103 (see also the HSEN to heading 2103 , point (A), first paragraph). The product is therefore to be classified under CN code 2103 90 90 as a mixed condiment or seasoning. Documented CN 2026 code: 21039090.

2. Juni 2017

A red, viscous product containing strawberries (whole fruits and pieces thereof), consisting of (% by weight): — strawberries — sugar — water 38, 48, 13, and small quantities of pectin and citric acid. During the production process the ingredients are mixed and boiled under reduced pressure to reduce the water content. The product is presented in a 2 kg plastic bag and is used as a sauce e.g. for desserts.

Classification is determined by the general rules 1 and 6 for the interpretation of the Combined Nomenclature and the wording of CN codes 2103, 2103 90 and 2103 90 90. The product is excluded from classification in Chapter 20 because it is a preparation based on fruit which is used as a sauce (see also the Harmonized System Explanatory Notes to heading 2103, letter (A), third paragraph). The product is therefore to be classified under CN code 2103 90 90 as a sauce. Documented CN 2026 code: 21039090.

2. Feb. 2015

Homogeneous, non-grainy, soft paste with a spicy smell and a predominantly salty, spicy flavour (‘Shiro miso’). The product consists of (% by weight): — soya beans 43; — rice 43; — salt 12; — water 2. The paste is obtained by fermentation (Koji mould) of a mixture of steamed soya beans and steamed rice. Different flavours develop during the fermentation, and the product is used as an ingredient in traditional Japanese dishes.

Classification is determined by the General Rules 1 and 6 for the interpretation of the Combined Nomenclature and the wording of CN codes 2103, 2103 90 and 2103 90 90. The product is added to dishes in order to flavour them, can be used in a wide variety of dishes and meets the characteristics of mixed condiments and mixed seasonings of heading 2103. The product is a preparation that adds flavour to a dish but is not intended to be eaten on its own. Classification under heading 2008 is therefore excluded (see also the Harmonised System Explanatory Notes to heading 2103, (A), third paragraph). As the description of heading 2103 is more specific, classification under heading 2106 as food preparations not elsewhere specified or included is excluded. The product is therefore to be classified under CN code 2103 90 90 as other mixed condiments and mixed seasonings. Documented CN 2026 code: 21039090.

7. Mai 2013

Liquid product made up as a pepper sauce, prepared from pods of pepper, which is mixed with salt and is fermented over three years. After fermentation, vinegar is added. The product is available in different varieties, e.g. as a green- pepper sauce.

Classification is determined by General Rules 1 and 6 for the interpretation of the Combined Nomenclature, and the wording of CN codes 2103, 2103 90 and 2103 90 90. The mixing with salt, the fermentation and the addition of vinegar is to be considered as a process of manufacturing which goes beyond the process mentioned in Note 1 to Chapter 9. Consequently the products no longer retain the essential character of goods of Chapter 9. Because of the composition and the use of the product, it is to be classified in heading 2103. See also Harmonised System Explanatory Notes to heading 2103 (A), second paragraph, last sentence. Documented CN 2026 code: 21039090.

24. Juli 2008

Item 2: Food-preparation, in the form of a powder, consisting by weight of: 30- 35 % powdered whey, 20-25 % powdered cheese, 15-18 % salt, 8-10 % onion and garlic, 8-10 % powdered buttermilk, 3-4 % lactic acid and citric acid, <1 % parsley, <0,5 % extract of paprika, <0,5 % spice, <0,25 % soyabean oil and <0,5 % silicon dioxide. This product is used as seasoning in the manufacture of snack-foods.

Classification is determined by General Rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of CN codes 2103, 2103 90 and 2103 90 90. Documented CN 2026 code: 21039090.

26. Juli 1996

Item 3: Preparation in the form of a powder, for the manufacture of a sauce for a noodle- dish simply by adding milk or water. Composition by weight: 48 % of powdered cheese, 20 % powdered whey, 8 % various seasonings and kitchen herbs, 6 % powdered buttermilk, 6 % modified starch, 4 % powdered cream, 4 % wheat flour, 4 % various flavourings, including cooking salt

Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the combined nomenclature and the texts of CN codes 2103, 2103 90 and 2103 90 90. In particular because of the presence of flour and starch which act as binders, the product is a preparation for a sauce and not a seasoned grated or powdered cheese Documented CN 2026 code: 21039090.

5. Feb. 1990