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HSN Code Finder

Find HSN Code or ITC HS Code and their GST Rates for your product with our HSN Code Search Tool. Search by either product name or HSN Code. Use a category list as an alternative way to get to your product's HS code
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All HS Codes or HSN Codes for powder coating machine with GST Rates

Rice
HSN CodeDescriptionGST%Effective Date
10063010SHEETS AND BED COVERS OF COTTON Products Include: Bed Sheets Products Include: Gunny Bags, Rice Powder, Ir 64 Parboiled Rice5%

01/07/2017

Buckwheat, millet, canary seed and other cereals (excluding wheat and meslin, rye, barley, oats, maize, rice and grain sorghum)
Cereal grains otherwise worked, e.g. hulled, rolled, flaked, pearled, sliced or kibbled; germ of cereals, whole, rolled, flaked or ground (excluding cereal flours, and husked and semi- or wholly milled rice and broken rice)
Flour, meal and powder of peas, beans, lentils and other dried leguminous vegetables of heading 0713, of sago and manioc, arrowroot and salep, Jerusalem artichoke, sweet potatoes and similar roots and tubers with high starch or inulin content of heading 0714, produce of chapter 8 "Edible fruit and nuts; peel of citrus fruits or melons"
Starches; inulin
Groundnuts, whether or not shelled or broken (excluding roasted or otherwise cooked)
Plants and parts of plants, incl. seeds and fruits, of a kind used primarily in perfumery, medicaments or for insecticidal, fungicidal or similar purposes, fresh or dried, whether or not cut, crushed or powdered
Locust beans, seaweeds and other algae, sugar beet and sugar cane, fresh, chilled, frozen or dried, whether or not ground; fruit stones and kernels and other vegetable products, incl. unroasted chicory roots of the variety Cichorium intybus sativum, of a kind used primarily for human consumption, n.e.s.
Swedes, mangolds, fodder roots, hay, alfalfa, clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets
Lac; natural gums, resins, gum-resins, balsams and other natural oleoresins
Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners derived from vegetable products, whether or not modified,
Vegetable materials of a kind used primarily for plaiting, e.g. bamboos, rattans, reeds, rushes, osier, raffia, cleaned, bleached or dyed cereal straw, and lime bark
Vegetable materials, such as broom-corn, piassava, couch-grass and istle, of a kind used primarily in brooms or in brushes, whether or not in hanks or bundles
Vegetable products, n.e.s.
Fats of bovine animals, sheep or goats (excluding oil and oleostearin)
Olive oil and its fractions obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to deterioration of the oil, whether or not refined, but not chemically modified
Vegetable waxes, beeswax, other insect waxes and spermaceti, whether or not refined or coloured (excluding triglycerides)
Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs
Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved (excluding smoked)
Cane or beet sugar and chemically pure sucrose, in solid form
Cocoa powder, not containing added sugar or other sweetening matter
Chocolate and other food preparations containing cocoa
Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing < 40% by weight of cocoa calculated on a totally defatted basis, n.e.s.; food preparations of milk, cream, butter milk, sour milk, sour cream, whey, yogurt, kephir, and similar goods of heading 0401 to 0404, not containing cocoa or containing < 5% by weight of cocoa calculated on a totally defatted basis, n.e.s.
Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid
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)