Search Results for: Leguminous skinned
witloof, fresh or chilled carrots and turnips, fresh or chilled salad beets (salad beetroot), salsify, celeriac, radishes and edible roots, nesoi, fresh or chilled cucumbers and gherkins, fresh or chilled peas (pisum sativum), fresh or chilled beans (vigna spp., phaseolus spp.), fresh or chilled leguminous
fresh or chilled vegetables, nesoi, fresh or chilled potatoes, uncooked or cooked by steaming or boiling in water, frozen peas (pisum sativum), uncooked or cooked by steaming or boiling in water, frozen beans (vigna spp., phaseolus spp.), uncooked or cooked by steaming or boiling in water, frozen leguminous...
http://www.qizegypt.gov.eg/Page/HS_Code
eidble roots, fresh or chilled i nil . carrots and turnips i nil . horse radish fresh or chilled i nil . other radish fresh or chilled i nil . salad beetroot fresh or chilled i nil . carrots, turnips & other edible roots, fresh or chill: other i nil . cucumbers and gherkins, fresh or chilled i nil . leguminous
vegetables, shelled or unshelled, fresh or chilled i nil . peas (pisum sativum) shelled or unshelled, fresh or chilled i nil . beans (vigna spp, phaseolus spp) shelled or unshelled, fresh or chilled i nil . other leguminous vegetables shelled or unshelled, fresh or chilled i nil . other vegitables,...
http://www.eximguru.com/content/gst/gst-hsn-codes-and-rates-infodrive-india.pdf
.- heading covers all dried vegetables of the kinds falling in headings to , other than : (a) dried leguminous vegetables, shelled (heading ); (b) sweet corn in the forms specified in headings to ; (c) flour, meal, powder, flakes, granules and pellets of potatoes (heading ); (d) flour, meal and powder
of the dried leguminous vegetables of heading (heading ). .- however, dried or crushed or ground fruits of the genus capsicum or of the genus pimenta are excluded from this chapter (heading ). ___________ heading h.s. code potatoes, fresh or chilled. - seed - other tomatoes, fresh or chilled. onions...
http://www.starmarine.net/wp-content/uploads/2016/02/HScode.pdf