HSN Code 20089912 -- – Fruit, nuts and other edible parts ofplants, otherwise prepared or preserved, wh (GST Rate 5%)

HSN Code 20089912

Fruit, nuts and other edible parts ofplants, otherwise prepared or preserved, whether or not containing added sugar orother sweetening matter or spirit, notelsewhere specified or included - - other, including mixtures other than those of sub-heading 2008 19 : other : squash : lemon

HSN20089912

Fruit, nuts and other edible parts ofplants, otherwise prepared or preserved, whether or not containing added sugar orother sweetening matter or spirit, notelsewhere specified or included - - other, including mixtures other than those of sub-heading 2008 19 : other : squash : lemon

5%
IGST
Schedule I
CGST2.5%
SGST/UTGST2.5%
CessNil
Heading: 2008
Subheading: 200899
Source: Notification No. 9/2025 - Central Tax (Rate)
Effective from: 2025-09-22
Last verified: 2026-06-03

When does this rate apply?

Use this HSN Code on tax invoices when supplying Fruit, nuts and other edible parts ofplants, otherwise prepared or preserved, wh. GST is charged at 5% (IGST for inter-state, or CGST 2.5% + SGST 2.5% for intra-state). If the supply is exported under LUT, the rate is zero with no IGST charged.

This page is reviewed by CA Tirumalesh. For high-value or unusual transactions, confirm with the latest CBIC notification or consult a chartered accountant before invoicing.

Frequently asked questions

What is HSN Code 20089912?
HSN Code 20089912 is the official Harmonized System of Nomenclature code for Fruit, nuts and other edible parts ofplants, otherwise prepared or preserved, whether or not containing added sugar orot, as per the CBIC GST rate schedule.
What is the GST rate for HSN Code 20089912?
HSN Code 20089912 attracts GST at 5% (IGST). For intra-state supplies, this is split as CGST 2.5% + SGST 2.5%. As per Notification No. 9/2025 - Central Tax (Rate).
Which chapter does HSN Code 20089912 belong to?
HSN Code 20089912 falls under Chapter 20 -- Preparations of vegetables, fruit of the GST tariff.
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