“A Grandmother’s Love, Preserved in Every Jar”

At SPISO, we believe the future of Indian food begins on our children’s plates. That’s why every jar we make is crafted not just with real ingredients—but with real love.

I’m Valsamma Thomas—a mother, grandmother, and lifelong cook from Cherupuzha, Kerala. For decades, my kitchen was the heart of our home and neighborhood, filled with the aromas of hand-ground masalas and pickles made the traditional way—with patience, care, and zero shortcuts. These recipes were passed down from my parents, who are still thriving in their 90s, and every bite carries their legacy of health and balance.

Today, my cooking begins with one question: Is this good enough for my two-year-old granddaughter? Her joy, curiosity, and growing plate inspire me to choose only the purest ingredients—just like I did for my own children. Together with my daughter and son-in-law, we created SPISO—a family mission to share clean, gut-friendly food with households like ours.

My son-in-law brings his decade-long passion for fermentation to our kitchen. From kimchi and sauerkraut to kombucha and fermented garlic, he’s spent years studying how real, probiotic-rich foods can support digestion and immunity. With him, we’ve added a vibrant new layer to our pickling tradition—fusing Kerala heritage with modern gut science.

My daughter—now a mother herself—ensures that every product is safe, flavorful, and child-approved. In fact, every SPISO jar is first tasted by the three of us: grandmother, mother, and toddler. If she loves it, it’s ready for your family too.

At SPISO, we’re not just preserving pickles.
We’re preserving health, heritage, and homegrown care—one jar at a time..