Resistant Starch (RS) are those parts of our ingested food which are not digested by our digestive enzymes and are passed into the intestine where they get fermented. According to their digestive activities against α-amylase, RS can be of five types- RS1 (physically inaccessible), RS2 (native), RS3 (retrograded), RS4 (modified) and RS5 (amylose-lipid complex). Some of them can be digested partially after processing and cooking. RS have various beneficial effects on our digestive system, like maintaining intestinal microbial flora, restricting colon cancer, insulin level, glycemic index, etc. It also acts as a good source of fiber and enhances color and taste of food. Thus, it finds a huge application in processed food industries and healthcare sector for its unique physicochemical characteristics.