What it does
A single spice varies by origin, season, harvest and storage, in strength as well as in character. A spice blend is standardised against a target profile rather than against a recipe, which means the proportions change between batches so that the result does not. Several components are also doing more than flavour: salt functions, paprika colours, and some spices carry genuine antioxidant activity.
Where it works
Sausage and cold cuts, coated products, marinades, soups and culinary applications. Anywhere the eating character of the product is the recipe rather than an addition to it.
Where it does not
A spice blend is dosed cold into a cold mixture and judged hot after cooking, and the two are not the same. Volatile top notes leave during heating, so a spice blend balanced at the mixer is not balanced on the plate. Particle size also decides visible speckle, which is an appearance decision made in a flavour specification.
What it interacts with
Heat, which removes the volatiles. Fat content, which carries the oil soluble notes. Salt, with which the perceived intensity moves.
