Originally Posted by
CDTraveler
Rice is a good neutral background for many spices.
But "spices" is a really broad term. There are some that go best on meat, others add flavors to cakes. What is your cooking end goal?
Really just to learn what they are. I accept that my sense of taste does not always conform to everyone else's, so if I am going to use them, I need to know what they taste like to me. I will probably go the oil and bread route, since that is simple and will let me do a few at a time.