Sourcing dried marjoram from China

Dried marjoram duty and organic controls

Read from the UK Trade Tariff on 30 September 2026, heading 0910 covers ginger, saffron, turmeric, thyme, bay leaves, curry and other spices. For dried marjoram, distinguish goods neither crushed nor ground from crushed or ground goods. The mixture rows are relevant only when buying marjoram blended with other spices.

All selected lines carry 0% duty for goods from China. The supplied data lists no anti-dumping or countervailing duty and no suspension. It attaches an organic-products import control: organic spices need an inspection certificate for release as organic. The exporter’s control body issues the certificate. Your importing company must be based and certified in the UK.

Confirm the botanical identity, processing and complete ingredients with your broker using finding your commodity code. Confirm the VAT treatment of culinary herbs and spices with HMRC or your customs broker using UK import duty and VAT. For the wider heading, see dried rosemary from China.

Specify marjoram leaf, aroma and processing

Specify culinary sweet marjoram by botanical identity, rather than accepting a generic herb description. Agree whole leaf, rubbed leaf or powder, the acceptable stem content, particle size, moisture limit and aroma against an approved sample. Record growing origin separately from the Chinese processor’s address. Ask the processor to declare drying, microbial treatment and any added ingredients.

Agree batch sampling and laboratory testing for pesticide residues and microbiology before shipment. Confirm applicable GB maximum residue levels with the relevant authority, and food business registration and traceability requirements with your local authority. For retail packs, settle the English name, net weight, best-before date, storage instructions and UK business address before printing; ask the local authority to confirm ingredient and allergen labelling requirements for blends.

Worked duty example

Illustrative example, not a quote: Palletised bags of dried marjoram for a trial wholesale order (illustrative) under 0910 99 91 00, invoiced at £2,000 free on board, with £1,500 of freight and insurance to the UK. The customs value is £3,500. Duty at 0% is £0. Import VAT at 20% is charged on the customs value plus duty, £3,500, so it is £700. With no duty, the only import tax is the VAT, which a VAT-registered importer can usually reclaim. The import duty and VAT guide explains each step. This assumes the goods are standard-rated for VAT. Most food for human consumption is zero-rated, and animal feed can be too, in which case no import VAT is due, so check the rate for your product in HMRC's VAT Notice 701/14.

Inspection checklist

Identity: compare the leaf and aroma with the approved marjoram sample; investigate other leaves, excess stalks and unexpected powder.

Condition: check moisture against the agreed limit, clumping, insects, foreign matter and any musty smell; compare colour and aroma across bags.

Batch evidence: match bag lot numbers to pesticide residue and microbiology reports; retain a sealed sample from each lot.

Packing: check clean, sealed liners, bag damage and weights against the packing list, then repeat arrival checks before repacking. See quality inspection explained.

What goes wrong

An unspecified leaf-to-stem balance can leave the buyer with a woody product. Excess fines change the appearance of rubbed marjoram, while weak aroma can make an otherwise tidy lot unsuitable for the intended recipe. Agree acceptance against a retained sample and check the production lot rather than relying on a sales sample.

Damp or damaged bags can allow mould and insect problems. Appearance alone cannot establish pesticide residue or microbiological compliance. Match laboratory evidence to the shipped lot, inspect liners on arrival and isolate suspect bags while investigating.

Cambridge China Bridge sources these products for UK businesses, checking the factory and the documents before shipment. See factory verification. For repeat volumes, see container programmes.