Bay leaves

Bay leaves This subheading covers the leaves of the bay laurel (Laurus nobilis), whether or not dried. Other These subheadings include dill seed (Anethum graveolens), Kani and ‘negro pepper’ produced from the fruit of Xylopia aethiopica. However, despite the fact that they are commonly used as spices, the following are not classified in these subheadings: (a) mustard seeds (heading 1207 ); (b) all types of galanga rhizomes (heading 1211 ); (c) the product called ‘bastard saffron’ or ‘safflower’, the colour of which is more red than true saffron and which consists of the flowers of safflower or zaffre — Carthamus tinctorius or Carthamus oxyacantha or Carthamus palaestinus (heading 1404 ). Many seasoning plants which are not properly speaking spices are also excluded from this chapter and classified in particular in Chapters 7 and 12 (see the explanatory notes to those chapters). General Dried ears of cereal (for example, maize) which have been bleached, dyed, impregnated or otherwise treated for ornamental purposes are classified in subheading 0604 90 99 . Cereals remain classified in this chapter although they have undergone heat treatment for preservation purposes which may cause the grains to partially gelatinise and sometimes burst. The partial gelatinisation (pregelatinisation) occurs in the drying process and concerns only a small quantity of the grains. This transformation of the starch is not the aim of the heat treatment, but only a side effect. That treatment is not to be considered as ‘otherwise worked’ within the meaning of note 1(B) to Chapter 10.