| 0814.00.80 | 00 | Other | kg | 1.6￠/kg | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 4.4￠/kg |
| 0901.11.00 | 10 | Arabica | kg | | | |
| 0901.11.00 | 90 | Other | kg | | | |
| 0901.21.00 | 60 | Other | kg | | | |
| 0901.22.00 | 60 | Other | kg | | | |
| 0902.10.90 | 00 | Other | kg | Free | | Free |
| 0902.20.90 | 00 | Other | kg | Free | | Free |
| 0902.30.00 | 90 | Other | kg | | | |
| 0902.40.00 | 00 | Other black tea (fermented) and other partly fermented tea | kg | Free | | Free |
| 0904.20.20 | 00 | Paprika | kg | 3￠/kg | Free (A*,AU,BH, CA,CL,E,IL,J,JO, MA, MX,P,SG) | 11￠/kg |
| 0904.20.40 | 00 | Anaheim and ancho pepper | kg | 5￠/kg | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 11￠/kg |
| 0904.20.60 | 90 | Other | kg | | | |
| 0904.20.73 | 00 | Mixtures of mashed or macerated hot red peppers and salt | kg | Free | | 17.6￠/kg |
| 0904.20.76 | 00 | Other | kg | 5￠/kg | Free (A*,AU,BH, CA,CL,E,IL,J,JO, MA,MX,P,SG) | 17.6￠/kg |
| 0906.19.00 | 00 | Other | kg | Free | | Free |
| 0908.20.40 | 00 | Other | kg | Free | | Free |
| 0909.20.00 | 00 | Seeds of coriander | kg | Free | | Free |
| 0910.91.00 | 00 | Mixtures referred to in note 1(b) to this chapter | kg | 1.9% | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 25% |
| 0910.99.40 | 00 | Other | kg | 3.4% | Free (A*,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 25% |
| 0910.99.60 | 00 | Other | kg | 1.9% | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 25% |
| 1001.10.00 | | Durum wheat | | 0.65￠/kg | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 1.5￠/kg |
| 1001.10.00 | 91 | Having a specified dark hard vitreous kernel content exceeding 84% | kg | | | |
| 1001.10.00 | 92 | Having a specified dark hard vitreous kernel content not exceeding 84% | kg | | | |
| 1001.10.00 | 95 | Having a specified dark hard vitreous kernel contentexceeding 84% | kg | | | |
| 1001.10.00 | 96 | Having a specified dark hard vitreous kernel content not exceeding 84% | kg | | | |
