Natural Fermentation
The process of transforming organic substrates under the action of enzymes secreted by natural microorganisms present in the raw materials and environment, without adding artificial yeast. This process requires a long time (3-6 months) to produce complex flavor compounds.
Indigenous Lactic Acid Bacteria
Beneficial bacterial strains naturally distributed in the Thanh Hoa raw material area, perfectly adapted to local soil and climate, providing strong fermentation capabilities and creating a distinct, unique flavor that cannot be replicated.
Brix Scale
A measurement of the soluble solids content (mainly natural sugar) in juice. SPICO strictly controls the Brix level of fresh Lam Dong tomatoes and Thanh Hoa pineapples to ensure a balanced, mild sweetness for our products.
Natural Umami
A savory, deep sweet aftertaste created by breaking down proteins into amino acids (such as glutamate) during months of natural fermentation combined with traditional fish sauce, completely different from the sharp sweetness of monosodium glutamate (MSG).
No preservatives - how long does it last?
Unopened: 12–18 months. After opening: refrigerate, use within 21–45 days depending on the product. If you notice an unusual smell or color change, do not use it.
Why is it more expensive than supermarket chili sauces?
Aged for 3–6 months instead of a few days. Sourced directly from VietGAP associated farmers. No modified starch used to increase volume. No synthetic flavorings. No preservatives.
Can I order in bulk for gifts?
Yes. We accept corporate gifts, Lunar New Year gift boxes, and conference gifts. Custom cards printed on request. Contact Zalo 0814 385 588.
Nationwide delivery? How long?
Thanh Hoa city center: 1 day. Other provinces: 2–5 working days. Glass bottles are bubble-wrapped to prevent breakage.
What if items are broken or defective upon receipt?
Take a photo immediately upon receipt. Message Zalo 0814 385 588 with the photo – Spico will replace the items within 24 hours.
Is it suitable for dieters / diabetics?
No medical prescriptions provided. Read ingredients carefully and consult your doctor. Spico provides complete nutritional information upon request.
How do natural fermented spices differ from industrial ones?
SPICO fermented spices use indigenous microflora to naturally create a mild sourness and deep umami aftertaste. In contrast, industrial spices use artificial acids, flavor enhancers (MSG), and coloring to quickly simulate taste.
Why does the product last 12–18 months without preservatives?
The 3 to 6-month fermentation process produces natural Lactic Acid. This acid lowers the pH of the product to a level where harmful bacteria cannot survive. Then, the closed heat pasteurization process locks in safety, allowing long-term preservation without preservatives like Sodium Benzoate.
Does SPICO chili sauce separate or change color over time?
Naturally fermented from pure fresh ingredients, without industrial stabilizers or thickeners, so slight separation or darkening over time is completely natural and proves the product is 100% real. Just shake well before use.
Is the product safe for young children or dieters?
Our Kid’s Chili Sauce line is researched to minimize spiciness, combined with sweet vegetables, making it very safe for children aged 2 and up. All SPICO products have transparent ingredient labels with no chemical sweeteners, but individuals with strict medical diets should consult their doctor.
Natural Fermentation
The process of transforming organic substrates under the action of enzymes secreted by natural microorganisms present in the raw materials and environment, without adding artificial yeast. This process requires a long time (3-6 months) to produce complex flavor compounds.
Indigenous Lactic Acid Bacteria
Beneficial bacterial strains naturally distributed in the Thanh Hoa raw material area, perfectly adapted to local soil and climate, providing strong fermentation capabilities and creating a distinct, unique flavor that cannot be replicated.
Brix Scale
A measurement of the soluble solids content (mainly natural sugar) in juice. SPICO strictly controls the Brix level of fresh Lam Dong tomatoes and Thanh Hoa pineapples to ensure a balanced, mild sweetness for our products.
Natural Umami
A savory, deep sweet aftertaste created by breaking down proteins into amino acids (such as glutamate) during months of natural fermentation combined with traditional fish sauce, completely different from the sharp sweetness of monosodium glutamate (MSG).
No preservatives - how long does it last?
Unopened: 12–18 months. After opening: refrigerate, use within 21–45 days depending on the product. If you notice an unusual smell or color change, do not use it.
Why is it more expensive than supermarket chili sauces?
Aged for 3–6 months instead of a few days. Sourced directly from VietGAP associated farmers. No modified starch used to increase volume. No synthetic flavorings. No preservatives.
Can I order in bulk for gifts?
Yes. We accept corporate gifts, Lunar New Year gift boxes, and conference gifts. Custom cards printed on request. Contact Zalo 0814 385 588.
Nationwide delivery? How long?
Thanh Hoa city center: 1 day. Other provinces: 2–5 working days. Glass bottles are bubble-wrapped to prevent breakage.
What if items are broken or defective upon receipt?
Take a photo immediately upon receipt. Message Zalo 0814 385 588 with the photo – Spico will replace the items within 24 hours.
Is it suitable for dieters / diabetics?
No medical prescriptions provided. Read ingredients carefully and consult your doctor. Spico provides complete nutritional information upon request.
How do natural fermented spices differ from industrial ones?
SPICO fermented spices use indigenous microflora to naturally create a mild sourness and deep umami aftertaste. In contrast, industrial spices use artificial acids, flavor enhancers (MSG), and coloring to quickly simulate taste.
Why does the product last 12–18 months without preservatives?
The 3 to 6-month fermentation process produces natural Lactic Acid. This acid lowers the pH of the product to a level where harmful bacteria cannot survive. Then, the closed heat pasteurization process locks in safety, allowing long-term preservation without preservatives like Sodium Benzoate.
Does SPICO chili sauce separate or change color over time?
Naturally fermented from pure fresh ingredients, without industrial stabilizers or thickeners, so slight separation or darkening over time is completely natural and proves the product is 100% real. Just shake well before use.
Is the product safe for young children or dieters?
Our Kid’s Chili Sauce line is researched to minimize spiciness, combined with sweet vegetables, making it very safe for children aged 2 and up. All SPICO products have transparent ingredient labels with no chemical sweeteners, but individuals with strict medical diets should consult their doctor.
