What are common mistakes when making Middle Eastern spice and herb building?

Question

Accepted Answer

Using stale pre-made blends — these spice combinations rely on volatile aromatics that fade quickly. Not toasting seeds before grinding. Using za'atar only as a sprinkle — it's best mixed with good olive oil and used as a dip or spread. Confusing baharat blends between regions — Iraqi baharat is different from Gulf baharat. Over-grinding — some blends like dukkah should have texture.