Originally Posted by Jeekinz
Don't know what I'm after. I'm a total Noob when it comes to spice mixes like that. Just trying to get my feet wet.
I understand, at least you have admitted your ignorance of these matters, its a pity most chefs don't do the same!
My suggestion to you is to start simply, with a few spices, learn how to use them, what goes with what, and most importantly, how to maximize the flavours.
Throwing heavy spice mixes over meat (or even worse, vegetables) will kill the flavour of the meat/veg. Spices, used properly, enhance flavours (and can suppress other off flavours), but all are used in moderation, so one can still taste the flavour of the food being spiced. Think 'pepper', how much do you use? And learn how to cook them, especially the importance of oil/fat in their use. Start separating spices into groups of similar properties and flavour. Any help you need, just ask.