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HS Codes of Chapter 21 : Miscellaneous Edible Preparations

HS CODES CHAPTER
ChapterChapter Description
21Miscellaneous Edible Preparations
HS CODES
HS codeHeading Description
2101 EXTRACTS, ESSENCES AND CONCENTRATES, OF COFFEE, TEA OR MATE AND PREPARATIONS WITH A BASIS OF THESE PRODUCTS OR WITH A BASIS OF COFFEE, TEA OR MATE; ROASTED CHICORY AND OTHER ROASTED COFFEE SUBSTITUTES, AND EXTRACTS, ESSENCES AND CONCENTRATES THEREOF
2102 YEASTS (ACTIVE OR INACTIVE); OTHER SINGLE CELL MICRO-ORGANISMS, DEAD (BUT NOT INCLUDING VAC-CINES OF HEADING 3002); PREPARED BAKING POWDERS
2102 Yeasts and prepared baking powders[Rate Ref by SNo 43 in Sch II of Ntfn 01/2017 IGST]
2103 SAUCES AND PREPARATIONS THEREFOR, MIXED CONDIMENTS AND MIXED SEASONINGS; MUSTARD FLOUR AND MEAL AND PREPARED MUSTARD
2104 SOUPS AND BROTHS AND PREPARATIONS THEREFOR; HOMOGENISED COMPOSITE FOOD PREPARATIONS
2106 FOOD PREPARATIONS NOT ELSEWHERE SPECIFIED OR INCLUDED
2106 All kinds of food mixes including instant food mixes, soft drink concentrates, Sharbat, Betel nut product known as "Supari", Sterilized or pasteurized millstone, ready to eat packaged food and milk containing edible nuts with sugar or other ingredients,
2106 Prasadam supplied by religious places like temples, mosques, churches, gurudwaras, dargahs, etc.[Rate Ref by SNo(98) in Ntfn 02/2017- IGST]
2106 Texturised vegetable proteins (soya bari) and Bari made of pulses including mungodi[Rate Ref by SNo 45 in Sch II of Ntfn 01/2017 IGST]
2106 Food preparations not elsewhere specified or included i.e. Protein concentrates and textured protein substances, Sugar-syrups containing added flavouring or colouring matter, not elsewhere specified or included; lactose syrup; glucose syrup and malto dext
2103 Sauces and preparations therefor [other than Curry paste; mayonnaise and salad dressings; mixed condiments and mixed seasoning[Rate Ref by SNo 44 in Sch II of Ntfn 01/2017 IGST]