A Simple Belief
Traditional Vietnamese spices are not just flavor. They are the memory of an afternoon meal cooked by mother. It is the aroma of chili sauce simmering through the house. It is what people miss when they are far from home, not because of hunger, but because of a lack of something hard to name.
But gradually, that is fading. Industrial chili sauce dominates supermarket shelves. Red color from food coloring. Sharp sweet taste from chemical sweeteners. Long shelf life thanks to preservatives. Faster, cheaper, more uniform – but no longer the memory of home-cooked meals.
In 2020, Spico was born from a simple belief: traditional values deserve to be preserved and elevated. Because – the traditions our ancestors utilized from nature are the key to our health in the future.
From a Single Clay Jar to 150+ Agents Nationwide
2018 – 2019: Research
Years of silently learning traditional fermentation. Trying, failing, and trying again. Until one day opening the jar: results beyond expectations – fermented chili with rich aroma, sharp spicy taste, and natural bright red color.
2020: Spico is Born
Spicy Country Co., Ltd. was established in Thanh Hoa. At that time, Spico was sold “hand-carried” at local markets. People tried, nodded, and came back for more.
2021
OCOP Certification from Thanh Hoa province.
2022: Product Line Expansion
Developed Phuc Loc Tho, tomato paste, garlic chili sate, baby chili sauce, and An Nhien vegan chili sauce.
2023: Certification & Scaling
HACCP certification. 1,500m² fermentation area. 25ha VietGAP/GlobalGAP associated raw ingredient area.
2024
More than 150 nationwide agents. Shopee, Lazada, TikTok Shop. Exported to Canada and the Netherlands.
2025
Achieved ISO 22000:2018 certification. Products distributed through more than 190 agents nationwide.
Four Words Guiding Every Spico Decision
HEART (TÂM)
Crafted with Passion
Every batch is fermented for 3 – 6 months. Even when the market demands higher production, Spico still takes the full time needed for each batch of fermented chili, without rushing or adding speed-up chemicals.
INTEGRITY (CHÍNH)
Work with Honesty
Product labels list exact ingredients, no hidden additives or hard-to-read chemical names. Whatever commitment we make, we fulfill it to the end.
WISDOM (TRÍ)
Grounded Innovation
Combining traditional clay jar fermentation with ISO 22000 standards. Spico chooses to inherit and develop.
PROSPERITY (THỊNH)
Sustainable Growth
Farmers receive stable purchasing prices. Agents get substantial support. Employees enjoy a growing environment.
Know Your Raw Ingredients Origin
Trust in every natural spice product from SPICO
Chili
Region: Thanh Hoa
Harsh climate creates thin-skinned, deep-spicy chilis. VietGAP & GlobalGAP associated. Area: 1.5ha.
Tomato
Region: Lam Dong
Highland soil helps tomatoes grow sweet and rich with high Brix. VietGAP & TCVN Organic associated. Area: 1ha.
Sea Salt
Region: Ninh Binh
Traditional sun-dried salt, unbleached. Retains natural minerals.
Fish Sauce
Region: Hoang Hoa, Thanh Hoa
Traditional first-press fish sauce aged at least 12 months. Creates natural depth of umami.
Cane Sugar
Region: Lam Son, Thanh Hoa
Raw sugar from local sugarcane, unbleached. Mild natural sweetness, retaining cane molasses.
FERMENTATION & PRODUCTION PROCESS OF SPICO CHILI SAUCE
Step 1
Sorting Fresh Ingredients
Processed within 24 hours of harvest. Hand-selected batch by batch, discarding bruised or unripe fruits.
Step 2
Natural Fermentation in Clay Jars for 3–6 Months
Natural yeast creates deep umami that no synthetic chemical can replicate. Each type of chili has its own fermentation time and method.
Step 3
Pureeing
Retains the natural coarse texture without filtering out fibers and small seeds. This is why Spico chili sauce has a distinct thickness, real taste, and deep aroma.
Step 4
Continuous Concentration for 2–3 Hours
Slow concentration at moderate temperature – keeping the volatile aroma and natural color. Fast industrial concentration destroys most of the flavor.
Step 5
Natural Pasteurization
Destroys harmful bacteria while keeping beneficial microorganisms. Preserves for 12–18 months without preservatives.
Every Spico Bottle You Purchase Supports Vietnamese Farmers’ Livelihoods
For Farmers
Direct Partnership — No Middlemen
25ha associated farming areas. Buying at stable seasonal prices. Dozens of farming households have stable outlets, free from middlemen.
For Environment
Clean from Soil to Every Bottle
Natural fermentation with zero chemical discharge. VietGAP/GlobalGAP cultivation limits pesticides, aiming for international organic certification.
For Culture
Preserving Vietnamese Culinary Heritage
Restoring and conserving traditional clay jar fermentation techniques that are fading away – a culinary heritage of Vietnamese people.
5
+ years
Research & Development
190
+ agents
Nationwide
20000
bottles/month
Current Capacity (Max 50,000)
3
ha
VietGAP/GlobalGAP Farming Area
You Now Know Who Spico Is / The Next Step Is Tasting
Order online – home delivery. Or message Zalo for advice on the best product for your needs.
