Banana, tapioca and potato chips scattered over an antique world map with bowls of spices from around the world

Our Story

Bolder Fusions With Borderless Flavours

01 — How flavours travel

Ever noticed how flavours travel with people?

Jute sacks of pepper, cinnamon and chillies in the hold of an old wooden trading ship — Sometimesin a trader’s cargo.

A grandmother’s hands writing in an old recipe notebook beside an open steel masala dabba — Sometimesin a family’s recipes.

An open vintage suitcase with small packets of homemade spices tucked between folded clothes — And sometimesin a small packet of spices tucked into a suitcase.

For centuries, Indian spices travelled to kitchens around the world, and ingredients from other lands found their way into ours. Over time, they became part of how we eat today.

The great flavour exchange

Spices sailed out. New ingredients sailed in.

Out into the worldIndian spices that travelled outward

Black peppercorns with a green pepper sprig

Black pepperIndia → Rome & EuropeNative to the Western Ghats, once so prized it was called “black gold”.

CardamomIndia → Arabia & ScandinaviaFrom the Western Ghats to Arabic coffee and Nordic cardamom buns.

Fresh turmeric roots and turmeric powder

TurmericIndia → the worldOur everyday golden spice, now in kitchens and cafés everywhere.

GingerIndia → Rome & ArabiaShipped along ancient sea routes to Roman and Arab kitchens.

Into Indian kitchensTravellers that made India home

ChilliThe Americas → IndiaArrived with Portuguese traders in the 1500s and became our signature heat.

PotatoThe Andes → IndiaCame in with European traders, then made itself at home in every region.

TomatoThe Americas → IndiaA newcomer that now sits at the heart of countless Indian gravies.

TapiocaBrazil → IndiaCassava sailed in with the Portuguese, and became one of our chip bases.

Even two of our three chip bases, potato and tapioca, first arrived here as travellers.

Some of these exchanges began through invasions, migrations and trade. Later, the journeys continued as Indian students, professionals and families moved abroad. They carried tastes from home while discovering new ones in a foreign land.

Somewhere between the two, they found their favourites, a blend of the familiar with the unfamiliar.

An Indian couple strolling through a lively night food market abroad, pointing at a stall

Foodies, wherever they went

02 — The people behind it

Satheesh and Sija had a similar journey when his career with American FMCG brands took them across the globe.

Being foodies, they experienced a world of flavours wherever they went.

They were fascinated by how spices travelled far beyond their origins, adapted to new places and became something new without losing their roots.

And that got them thinking:

What if a snack could capture that meeting of worlds?

What if the chips we grew up loving could take on flavours from around the world?

03 — The spark

That thought sparked Krispino.

The team began experimenting, bringing Indian favourites and global flavours together until each combination felt just right.

Bowls of banana, tapioca and potato chips being seasoned with different spice blends in a test kitchen

04 — Today

Two worlds in every bite.

Today, those flavour fusions come alive across Krispino’s banana, tapioca and potato chips. Together, they represent a Global Indian: rooted in who we are, curious about what’s out there, and excited by what we can create when two different worlds meet.