Chickpea Flour
Finely ground flour made from dried chickpeas (garbanzo beans) of heading 0713, used in baking and gluten-free recipes like flatbreads and pancakes. It falls under HTS 1106.10.00.00 as a meal or powder obtained by milling dried leguminous vegetables, meeting the particle size criteria for fragmentation products. This distinguishes it from coarser products in heading 1102.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not sufficiently fragmented into flour/meal
Dried chickpeas that do not meet the sieve passage requirements for groats or meal under heading 1106 remain classified as unprepared dried leguminous vegetables in 0713.
If mixed with other cereal flours exceeding legume content
Blends where cereals predominate shift to Chapter 11 cereal flours, as this heading is specific to pure legume products from 0713.
If prepared or flavored for direct consumption like snack mixes
Processed legume flours made into ready-to-eat products like puffs fall under prepared cereal foods, not plain milled flours.
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Import Tips & Compliance
• Verify the flour meets the 95% passage through 2mm sieve for corn-like legumes or 1.25mm for others per Chapter 11 notes to avoid reclassification to 0713
• Provide lab analysis for starch and ash content if challenged
• Label accurately as 'chickpea flour' to prevent mix-up with wheat flours
Related Products under HTS 1106.10.00.00
Lentil Flour
Powdered flour produced by grinding dried lentils from heading 0713, commonly used in Indian dal dishes, soups, and gluten-free baking. Classified in HTS 1106.10.00.00 because it is a fragmented product of dried leguminous vegetables with the required fineness per chapter notes. It excludes any preparation that would move it to Chapter 19.
Yellow Pea Flour
Fine yellow flour milled from dried yellow peas (Pisum sativum) of heading 0713, popular in plant-based protein powders and snacks. HTS 1106.10.00.00 covers this as a powder from fragmented dried leguminous vegetables, distinct from coarser pea meals. It must meet starch and ash criteria from chapter notes.
Soybean Flour (Defatted)
Low-fat flour obtained by milling defatted dried soybeans from heading 0713, used in baking and meat alternatives. It qualifies for HTS 1106.10.00.00 as a legume powder meeting fragmentation and purity standards of Chapter 11. Excludes full-fat or enzyme-treated versions.
Fava Bean Flour
Gluten-free flour ground from dried fava beans (Vicia faba) of heading 0713, utilized in pasta and thickening agents. HTS 1106.10.00.00 applies to this fragmented legume product per sieve and ash limits in chapter notes. Not suitable for pharmaceutical uses in Chapter 30.
Mung Bean Flour
Fine powder from milled dried mung beans of heading 0713, essential for Asian noodles and desserts. Classified under HTS 1106.10.00.00 for its status as a pure legume flour meeting chapter starch/ash and sieve criteria. Differs from root starches in 1106.20.
Black Gram Flour (Urad Dal Flour)
Urad dal flour from ground dried black gram (Phaseolus mungo) of heading 0713, key ingredient in Indian dosa batter. HTS 1106.10.00.00 due to fragmentation into meal/powder form per legal definitions. Excludes fermented or prepared batters.