When using spices, is it best to just use one to get a good idea of the
taste? I have a tendency to use more than one, and sometimes I wish I had
just used the one, as I cannot really identify the dominant taste. Plus, I
use garlic in about everything. And pepper.

And should one add the seasoning early, or as in some high temperature
dishes that are fried, can the spice be burnt? I do like to marinade,
inject, or slice a pocket and let it sit overnight, and in those cases, I do
not season as much, but do notice the marinade/seasoning is more subtle and
dispersed.

Steve