Beardy Butter

Hello again, everyone, and welcome back to the last of my Gingerbeard reviews. At least for now, since I’ll probably be picking up something new when I go back for more of their fabulous piccalilli.

Let’s not get ahead of ourselves too early, though. That product may have been a real winner but today’s was always the one that I was most looking forward to. And the one that sounded most representative of the company, themselves.

This Gingerbread Satay may be another of their many collaborations but it’s the only one to give their namesake spice and company logo a starring role.


Plus, are those almonds chasing down the gingerbread man? Could this perhaps be a little more indian and a tad less thai than its “satay” name implies?

Well, the label’s light-green, bamboo-patterned background does say asian but I’m intrigued, either way, and, as always, I intend to get my answers in the form of a taste test.


It’s thick, grainy and yellow – Much as you might expect from something with a nut butter base – yet it’s also made murky by a heavy use of spices. Shreds of leaves, chilli, peppercorns and assorted powders all make themselves immediately obvious to me but its the underlying creaminess that’s most striking in its aroma.

Despite everything else going on in this satay paste, it’s the sheer intensity of its nuttiness that hits my nose the hardest.

Flavour-wise, though, the spices certainly come through amidst the unexpectedly tangy and onion-heavy, almond butter base. And there’s rather more of them than I’d’ve thought. Turmeric, in particular, being a bold example of a spice not commonly used in gingerbread.

This is not the sweet cooking sauce that its namesake dish and biscuits led me to believe. It has elements of both but its taste is far sharper and drier. Which, when combined with its almonds and fenugreek, lends an almost indian feel.

Which is strange because the curry that it most resembles isn’t the savoury sort. It’s a korma. A fact which only further rams home how much its flavour belongs in something sweeter.

The Gingerbread Satay doesn’t quite work for me as a dipping sauce, like Gingerbeard suggests, and it takes more than just coconut milk to make it enjoyable as a curry – Indian or thai. Plus, its taste is too complex and too vinegary to add to a jam sandwich, as I would peanut butter.

The only thing that it’s found a home in, so far, is the indian yoghurt drink that I’m addicted to. My mango lassi.

That sweetness, creaminess and fruit all work together to hide its unwanted tang and bring out the gingerbread spices. Really making the best of this nutty sauce, while all but masking its



So, much as I want to like this product – To be able to recommend Gingerbeard’s collaboration with Nutcessity – I’m not sure that I can.

It’s not a bad flavour, per se, but it’s not what it was sold to me as and it leaves me wanting every time. I won’t be going back for more of this “satay”, like I will their piccalilli, and that makes me sad, given the potential that I saw in it.

I may well give the original Nutcessity almond butter a try, though, to see if it holds up better without the vinegar, lime and additional spices. Keep an eye on my twitter if you’d like to find out but, until then, I’m just going to leave you with the full list of Gingerbeard’s ingredients:

Water, Nutcessity’s Gingerbread Spice Almond Nut Butter (almonds, coconut flakes, pumpkin seeds, dried apricot, cinnamon, ginger, nutmeg, black pepper) (16%), onion, creamed coconut, lime juice & zest, fresh red chilli, red wine vinegar (sulphur dioxide), ginger, tamarind, vegetable oil, garlic, sea salt, fenugreek, turmeric, cumin, coriander, black pepper, lemongrass

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