| 0906.11.00 | 00 | Neither crushed nor ground: | | | | |
| 0906.11.00 | 00 | Cinnamon (Cinnamomum zeylanicum Blume) | kg | Free | | Free |
| 0906.20.00 | 00 | Crushed or ground | kg | Free | | 11¡é/kg |
| 0907.00.00 | 00 | Cloves (whole fruit, cloves and stems) | kg | Free | | Free |
| 0908 | | Nutmeg, mace and cardamoms: | | | | |
| 0908.20.20 | 00 | Bombay or wild mace, ground | kg | 7.4¡é/kg | Free (A,AU,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) | 49¡é/kg |
| 0909 | | Seeds of anise, badian, fennel, coriander, cumin or caraway; juniper berries: | | | | |
| 0909.10.00 | 00 | Seeds of anise or badian | kg | Free | | Free |
| 0909.20.00 | 00 | Seeds of coriander | kg | Free | | Free |
| 0909.30.00 | 00 | Seeds of cumin | kg | Free | | Free |
| 0909.40.00 | 00 | Seeds of caraway | kg | Free | | Free |
| 0909.50.00 | 00 | Seeds of fennel; juniper berries | kg | Free | | Free |
| 0910 | | Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices: | | | | |
| 0910.30.00 | 00 | Turmeric (curcuma) | kg | Free | | Free |
| 0910.91.00 | 00 | Other spices: | | | | |
| 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% |
| 0910.99.05 | 00 | Thyme; bay leaves: | | | | |
| 0910.99.05 | 00 | Crude or not manufactured | kg | Free | | Free |
| 0910.99.20 | 00 | Origanum (Lippia spp.): | | | | |
| 0910.99.20 | 00 | Crude or not manufactured | kg | Free | | Free |
| 1001 | | Wheat and meslin: | | | | |
| 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 | | | |
