HS Code 2001
Pickled Vegetables, Fruit and Nuts
HS code 2001 covers vegetables, fruit, nuts, and other edible plant parts that are prepared or preserved using vinegar or acetic acid solutions.
4-digit Section IVFCL
HS Code 2001 — Pickled Vegetables, Fruit and Nuts
This code applies to plant-based foods that have been preserved using vinegar or acetic acid. This gives them a characteristic tangy flavour and extended shelf life, common for items like pickles and chutneys.
What's included
- Pickled cucumbers (gherkins)
- Pickled onions
- Chutneys
- Pickled peppers
What's excluded
- Olives in brine → use
200570(Brine is salt water; 2001 requires vinegar or acetic acid.)
Common examples
- Pickled gherkins in jars
- Mango chutney
- Pickled jalapeños
- Kimchi with vinegar
Frequently asked questions
What if the vegetable is preserved in oil?
If it is only in oil, it usually falls under 2005. HS 2001 is specific to vinegar or acetic acid preserved items.
Trade & shipping notes
- Typical duty range: 5% - 15%
- Documentation: Standard food safety and ingredient labels are required.
- Typical shipping mode: FCL
- Top exporters: India, Turkey, Mexico
- Top importers: United States, Germany, United Kingdom
Related HS codes
Key takeaway
Acetic acid or vinegar is the defining preservative for this specific HS heading.
Related HS codes
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