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That is what I am afraid of. Going through all the work of making a dish only to have a bitter taste to it or something in the recipe that just doesn't work together and makes the dish taste bad.
There are plenty of combinations that don't go together.
In addition, there are traditional combinations for regional food. If you go too far outside those traditional seasonings, your dish won't be authentic for the region.
Most Americans don't like too much in the way of "warming spices". Those being cinnamon, nutmeg, cloves... probably several others.
Personally I love a pork roast cooked with a dry rub including cloves. But it's too strong for the wife.
I find it really hard to learn about flavors from American food... because in the grand scheme of things our food is really bland. We use so little of ANY spice (except salt? ) that it's hard for somebody like me to even taste what one spice or another is actually doing in American food. Lately I've been trying new foods like Indian and Thai food- and OMFG they use a ton of spices .
And the Indians in particular use the craziest spice combinations I've ever come across. Have you ever wondered how mint, cumin, and cilantro would taste like in one dish? Well Indian food has it... and a lot more. I think it's really improved my understanding of how different spices interact just by trying these foods from elsewhere that use a TON of spices.
I find it really hard to learn about flavors from American food... because in the grand scheme of things our food is really bland. We use so little of ANY spice (except salt? ) that it's hard for somebody like me to even taste what one spice or another is actually doing in American food.
I think, and this is going to come out as not PC - but that's not my intent, here in the US we are fortunate to have enough high quality food that little spice is needed. In my opinion, spicing high quality meats and vegetables takes away from the actual flavor.
I think we can agree that French cuisine is the pinnacle of the culinary world, and there they are not hiding their food behind spices.
To use your example of Indian food - whether it's tofu, chicken or mixed vegetables, at the end of the day you're eating curry. The main component isn't the shining star, as much as the spice is.
I'll take a well seasoned, high quality vegetable and protein over an over-spiced mystery any day. And that's not knocking Indian food (which I eat with my Indian friends from time to time), I just like the main component to be the star of the show.
There are plenty of combinations that don't go together.
In addition, there are traditional combinations for regional food. If you go too far outside those traditional seasonings, your dish won't be authentic for the region.
What are some spices that don't go together. Or maybe you have a link.
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) that it's hard for somebody like me to even taste what one spice or another is actually doing in American food. Lately I've been trying new foods like Indian and Thai food- and OMFG they use a ton of spices 
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