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HSN Code Finder

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Home / HSN Code / Chapter 20

HSN Code for Chapter 20 - Preparations of vegetables, fruit, nuts or other parts of plants

HSN Code 2001

Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid

HSN Code 2002

Tomatoes, prepared or preserved otherwise than by vinegar or acetic acid

HSN Code 2003

Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid

HSN Code 2004

Vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen (excluding preserved by sugar, and tomatoes, mushrooms and truffles)

HSN Code 2005

Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen (excluding preserved by sugar, and tomatoes, mushrooms and truffles)

HSN Code 2006

Vegetables, fruit, nuts, fruit-peel and other edible parts of plants, preserved by sugar "drained, glacé or crystallised"

HSN Code 2007

Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter

HSN Code 2008

Fruits, nuts and other edible parts of plants, prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit (excluding prepared or preserved with vinegar, preserved with sugar but not laid in syrup, and jams, fruit jellies, marmalades, fruit purée and pastes, obtained by cooking)

HSN Code 2009

Fruit juices, incl. grape must, and vegetable juices, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter

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