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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If whole or split but not ground to flour fineness
Dried lentils without the fragmentation to pass 1.25mm sieve stay in 0713 as unprepared vegetables.
If including fava bean germ or rolled forms
Cereal germ products are excluded and classified separately, but legume equivalents with germ may shift if not pure flour.
If high ash content exceeding chapter limits
Legume brans or screenings with ash over specified limits fall into Chapter 23 as residues, not Chapter 11 flours.
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Import Tips & Compliance
• Include certificates confirming no additives or roasting, as prepared products go to Chapter 19 or 21
• Test for moisture content under 13% to match dried legume status from 0713
• Watch for mislabeling as 'pulse flour' which could trigger scrutiny
Related Products under HTS 1106.10.00.00
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.
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.