HS Codes of Chapter 21 : Miscellaneous Edible Preparations

HS CODES CHAPTER
Chapter	Chapter Description
21	Miscellaneous Edible Preparations
HS CODES
HS code	Heading 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]