What products are classified under HSN 7094000 ?
It includes Celery (Excl. celeriac)
HSN Code 07094000 represents Celery (Excl. celeriac) under GST classification. This code helps businesses identify Celery (Excl. celeriac) correctly for billing, taxation, and trade. With HSN Code 07094000, companies can avoid errors in invoices, simplify compliance, and enable hassle-free import/export of Celery (Excl. celeriac).
HSN Code 07094000 relates to the following description:
Celery (Excl. celeriac) does not include products with the following descriptions:
| HSN Code | Description |
|---|---|
| Other vegetables, fresh or chilled globe artichokes | |
| Asparagus | |
| Aubergines (egg-plants) | |
| Mushrooms and truffles: Mushrooms of the genus agaricus | |
| Mushrooms and truffles: Mushrooms of the genus Boletus | |
| Mushrooms and truffles: Mushrooms of the genus Cantharellus | |
| Mushrooms and truffles: Shiitake (Lentinus edodes) | |
| Mushrooms and truffles: Matsutake (Tricholoma matsutake, Tricholoma magnivelare, Tricholoma anatolicum, Tricholoma dulciolens, Tricholoma caligatum) | |
| Mushrooms and truffles: Truffles (Tuber spp.) | |
| Mushrooms and truffles: Other | |
| Fruits of the genus Capsicum or of the genus Pimenta : Green Chilly | |
| Fruits of the genus Capsicum or of the genus Pimenta : Other | |
| Spinach, New Zealand spinach and orache spinach (garden spinach) | |
| Other vegetables, fresh or chilled other : other | |
| Other : Glove artichokes | |
| Other : Olives | |
| Other vegetables,fresh or chilled - other -pumpkins,squash and gourds (cucurbita spp.) | |
| Other : Pumpkins | |
| Other : squash | |
| Other : Bitter gourd | |
| Other : Bottle gourd | |
| Other : Snake gourd | |
| Other : Coccinia (Kundru) | |
| Other : Other | |
| Other : Other: Green Pepper | |
| Other vegetables,fresh or chilled - other -other—mixed vegetables | |
| Other : Other: Okra/lady finger (Bhindi) | |
| Other : Other: Other |
Other vegetables, fresh or chilled globe artichokes
Asparagus
Aubergines (egg-plants)
Mushrooms and truffles: Mushrooms of the genus agaricus
Mushrooms and truffles: Mushrooms of the genus Boletus
Mushrooms and truffles: Mushrooms of the genus Cantharellus
Mushrooms and truffles: Shiitake (Lentinus edodes)
Mushrooms and truffles: Matsutake (Tricholoma matsutake, Tricholoma magnivelare, Tricholoma anatolicum, Tricholoma dulciolens, Tricholoma caligatum)
Mushrooms and truffles: Truffles (Tuber spp.)
Mushrooms and truffles: Other
Fruits of the genus Capsicum or of the genus Pimenta : Green Chilly
Fruits of the genus Capsicum or of the genus Pimenta : Other
Spinach, New Zealand spinach and orache spinach (garden spinach)
Other vegetables, fresh or chilled other : other
Other : Glove artichokes
Other : Olives
Other vegetables,fresh or chilled - other -pumpkins,squash and gourds (cucurbita spp.)
Other : Pumpkins
Other : squash
Other : Bitter gourd
Other : Bottle gourd
Other : Snake gourd
Other : Coccinia (Kundru)
Other : Other
Other : Other: Green Pepper
Other vegetables,fresh or chilled - other -other—mixed vegetables
Other : Other: Okra/lady finger (Bhindi)
Other : Other: Other
It includes Celery (Excl. celeriac)
Under HSN 07094000, Celery (Excl. celeriac) attracts Varies when sold in taxable form. Describe the form and packaging clearly on the invoice.
For many agri/food items, GST applies at 5% when they are not fresh/chilled and are sold as pre‑packaged & labelled. Loose or fresh/chilled forms may be Nil.
If your outward supply is taxable (5%/12% etc.), eligible ITC is available subject to general restrictions. For exempt/Nil supplies, reverse credit per Rule 42.
Use separate invoice lines per HSN and apply the correct rate per line (e.g., Varies for Celery (Excl. celeriac); Nil for exempt items if applicable).
Generate an e‑way bill if the consignment value exceeds ₹50,000 (subject to exemptions). e‑Invoicing is turnover‑based (presently AATO > ₹5 crore) for B2B supplies.
The above does not constitute professional advice or a formal recommendation. We recommend consulting a professional tax consultant before acting on the information contained in this piece of content.