Curry Blend 1 tablespoon Butter Buds® Mix 2 teaspoons ground coriander 2 teaspoons turmeric 1 teaspoon cumin 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon fennel seed, crushed 1/2 teaspoon ground cloves 1/2 teaspoon ground mustard 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper Combine all ingredients. Store spice blend in a glass or plastic container with a tight-fitting lid. How To Use It: Curried Chicken Salad Stir 2 teaspoons of spice blend into 1 tablespoon each reduced-fat mayonnaise and plain yogurt. Combine with 1 cup cooked diced chicken and 1/4 cup diced celery. For best flavor, refrigerate for several hours before serving. Savory Bean Dip Drain 1 (15-ounce) can garbanzo beans, reserving liquid. Place beans in blender with 1 tablespoon spice blend and salt to taste; blend on low speed while adding enough reserved liquid to make mixture smooth. Stir in 2 tablespoons minced green onions. Serve with toasted pita bread triangles. Quick Curried Shrimp Place 1 (15-ounce) can diced tomatoes, 2 garlic cloves, 1 tablespoon spice blend and 1 tablespoon red wine in blender; blend until smooth. Heat tomato mixture in skillet; add 1 pound peeled deveined shrimp and cook 5 minutes until shrimp are no longer pink. Serve over cooked rice.