Other kg 2

09.10 - Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices. - Ginger : 09 10.1 1 - - Neither crushed nor ground - - Crushed or ground 0910.20 - Saffron 09 10.30 - Turmeric (curcurna) - Other spices : 0910.91 - - Mixtures referred to in Note 1 (b) to this Chapter 0910.99 - - Other 09 10.12 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 saffion crocus (Crocus sativus). It may also be presented as an orange-red owder with a strong, penetrating and a eeable odour. It contains a colouring element of ittle stability. It is used as a seasoning an also in confectionery and medicine. ? ? (c) Turmeric or curcuma (Curcuma longa), sometimes incorrectly called " Indian safion " 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 ep er, cumin, gin er, cloves) and of other flavourin substances (e.g., garlic powder) weicf, although not alling in this Chapter, are often use as spices. f (f) f Dill seed (Anethum graveolens), and fenugreek seed (Trigonellafoenum graecum). (g) Mixtures of the roducts of headings 09.04 to 09.10 when the separate ingredients of the mixture fall in dif! erent headings, e.g., mixtures of pepper (heading 09.04) with products of heading 09.08.