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09.10 ‑ Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices.
The heading includes :(a) Ginger (including fresh ginger, provisionally preserved in brine, unsuitable in that state for immediate consumption); ginger preserved in syrup is excluded (heading 20.08). (b) Saffron, which consists of the dried stigmas and styles of the flowers of the saffron crocus (Crocus sativus). It may also be presented as an orange‑red powder with a strong, penetrating and agreeable odour. It contains a colouring element of little stability. It is used as a seasoning and also in confectionery and medicine. (c) Turmeric or curcuma (Curcuma longa), sometimes incorrectly called "Indian saffron" because of its vivid yellow colour; the curcuma rhizome is marketed either whole or, more often, in powder form. (d) Thyme (including wild thyme) and bay leaves, whether or not dried. (e) Curry powder, consisting of a mixture in variable proportions of turmeric (curcuma), of various other spices (e.g., coriander, black pepper, cumin, ginger, cloves) and of other flavouring substances (e.g., garlic powder) which, although not falling in this Chapter, are often used as spices. (f) Dill seed (Anethum graveolens), and fenugreek seed (Trigonella foenum graecum). (g) Mixtures of the products of headings 09.04 to 09.10 when the separate ingredients of the mixture fall in different headings, e.g., mixtures of pepper (heading 09.04) with products of heading 09.08.
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