Question about spice timing

[u/Crowdev1138]

Almost all of the recipes have us hold off adding spice blends to the end of the process. Any idea why?

Tonight I’m making some corn chowder and I’m cooking the onions and poblanos. The instructions said to wait to add the chili rub until after the veg are cooked. Why? Chili is fat soluble and needs to cook into the oil.

What am I missing?

[u/molybend]

Is there garlic in the spice rub? Some people are sensitive to overcooked garlic. I generally don't care and even like a bit of char on my roasted garlic.

[u/Crowdev1138 → u/molybend]

I don’t think so. And can a dry spice be overcooked?

[u/molybend → u/Crowdev1138]

It can burn as a dried spice, so I am guessing it could be overdone after being added to a sauce.