Spice blending

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Ras el hanout Chili powder Garam masala Za'atar Herbes de Provence Homemade spice blends Chinese five-spice powder Jerk seasoning Cajun seasoning Berbere Spice mixes

What is the actual ratio in a basic garam masala and why does every household differ? What separates ras el hanout from cinnamon and cumin stirred together? Why do two brands of the same named spice blend taste nothing alike? Why does a chili powder blend taste so different from pure ground chile? How do I bloom spices in oil without burning them? Why do Cantonese and Sichuan five-spice blends taste nothing alike? Why bloom ground spices in fat instead of stirring them into liquid? Why does toasting whole spices before grinding change the blend so much? What is the difference between curry powder and a masala built for one dish? How do I build my own spice blend instead of buying one? Why does a whole spice added at the end taste different from the same spice ground into the blend? How much salt can go into a spice blend before it stops being one? How long does a ground spice blend actually keep its punch? How do you scale a blend recipe up without the proportions drifting? Why do some spice blends taste flat until they rest overnight?

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