Unless the recipe specifically calls for it, don't use more than three
herbs and spices in any one dish. The exception to this rule is East
Indian cooking, which often calls for 10 or more different spices in one
curry dish.
For long-cooking dishes, such as soups and stews add herbs and spices
an hour or less before serving. For best results try crushing the herbs
before adding to your dish.
For shorter cooking-dishes try adding dry spices earlier in cooking.
Fresh spices and herbs should be added towards the end of cooking.
When seasoning with herbs and spices try to compliment your dish by
not overwhelming the flavor of the food. Cooking spices for too long
may result in overly strong flavors.
Store spices in a cool, dark place. Heat,humidity, and excessive light
will result in the dry herbs and spices losing their flavor more quickly.
A good way to store herbs and spices is in small, glass airtight
containers.
Spices,sauces