Arrowroot, sago, rice, and other botanical starches that do not fall under the named categories for wheat, corn, potato, or cassava are captured here as residual starch types. These specialty starches often serve niche food applications — arrowroot in infant foods and confectionery, rice starch in cosmetics and hypoallergenic formulations — where their unique granule morphology or digestibility profile commands a premium. Classification in this residual category requires careful review to confirm the starch source is not more specifically provided for elsewhere in the schedule. Food-grade imports are subject to FDA oversight, and importers should verify supplier compliance with applicable food safety requirements.

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