Practically any spice can be ground and creamed with butter so that it can be easily incorporated into a sauce at the last minute without the risk of forming lumps. Spices can be freshly ground in a small home coffee grinder. Some spices, such as those contained in curry—cardamom, fenugreek, coriander, cumin, turmeric, nutmeg—should be cooked for about a minute in a small amount of butter on the stove before being incorporated into the rest of the butter. This wakes up their flavor, especially if they are a bit stale.