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Message: <blockquote data-quote="Jdvn1" data-source="post: 2746533" data-attributes="member: 26424">It's a matter of taste, as buzzard said. Then again, I disagree, with some of his pointers. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=";)" title="Wink    ;)"  data-smilie="2"data-shortname=";)" />What I like to do is get an idea of what I'm making, mix spices in a prep bowl beforehand, and smell the spices in the bowl. If you like how it smells and think it goes with what you want, then go for it. If you think something doesn't match, don't put it in.My two cents:Don't overcook garlic (it's fairly delicate). I prefer fresh herbs (fresh oregano, for example, I think, is a million times better than dried). Salt and pepper is used in just about everything, although sometimes to a small extent. Don't fret about skipping it entirely if you want (but a dash of it generally brings out flavors). Remember that sugar is a good spice, and so is cinnamon. They can work even in places you wouldn't expect, like beef, pork, or chicken. Try fruits an vegetables as spices (as it cooks, it'll release juices, which can mingle well with your meats).Try different stuff, see what you like and what you don't. Experiment with recipes of other people.</blockquote>