Spice it up a bit!!

Barb's Thoughts on Herbs and Spices
Be brave. Buy one herb or spice per month. Focus on that herb. Add it to mild flavored dishes so you can discover how it tastes best. Fish, egg, or cheese dishes are good choices for testing.
If you like a particular herb, try to buy it in bulk. You will save a fortune by foregoing the fancy bottle. Sam's Club has some choices. The Uncommon Market has a mind boggling assortment.

If you want to add a twist to some old favorites, try these blends in your salad dressing, soup, or dip:
Mexican Flair: Cumin, Coriander, Chili Powder, garlic- you can also add: cilantro, black beans, green chilies, corn, hot peppers, shredded beef or chicken.
Italian Flair: Oregano, Basil, Garlic, and Marjoram- you can also add: kidney beans, Italian cheeses, zucchini, eggplant, and onions.
Chinese Flair: Soy Sauce, Chinese 5 Spice, garlic- you can also add: clinatro, Bok Choy, bean sprouts, water chestnuts, and shrimp.

Tips:
Note that I put garlic in just about everything. It's as basic as salt and pepper. When using dry garlic, I prefer garlic granules over powdered. I never use garlic salt. I prefer regulating them individually.
Add a little sugar to recipes that call for tomatoes and vinegar to cut back on the acidicnature of the ingredients.
Don't be afraid to add spices to your favorite recipes. A little nutmeg in a white sauce gives it a sweeter flavor. Tarragon in a meat rub adds an earthy/nutty flavor.
Grow fresh herbs in the spring. It's easy when you use 'starter plants.' Double what the recipe calls for if the herbs are fresh. Dry and seal what you don't use at the end of the season.
Use paprika as a browning ingredient for garlic bread and poultry.
Try some blends that you find in the store: Jamaican Jerk, Greek and Italian Seasoning, Creole and poultry blend, ect.
Be brave! Start with a little. Smell it, taste it, and then add more if you want to!