Both are fragrant short grains, but they serve different shelves — festive premium versus heritage Gujarati plates.
Kasturi is bought for aroma first. The grain is small and translucent, and the musk-like fragrance opens as soon as it hits hot water. Retailers use it when they want a premium short-grain option without moving into long basmati.
Krishna Kamod carries a sweeter, heritage note that many Gujarati households recognise from festive and temple meals. It cooks very soft, so it is better for traditional plates than for a fluffy restaurant pulao.
If your customers ask for “strong smell rice”, start them on Kasturi. If they ask for a regional grain with story and tenderness, Krishna Kamod is the better conversation. We pack both in 5, 10 and 25 kg for retail and wholesale.
