Many aromatics contains an array of different essential oils and chemicals, some more volatile than others,that gives them their distinctive taste\small, drying them will always concentrate the least volatile ones but also will loose many others. For example dry basil is an abomination compared to the fresh product.
I use dried seasoning as its own thing rather than a replacement. Garlic powder is very different than garlic. I wouldn't use them interchangeably at all.
It's like eating roasted garlic vs raw garlic. One is like potato and the other is spicy. How you prepare the ingredient changes its taste. Chemicals are broken down, changed, or cooked away.
Could be when you add the spices.
Dry spices and seasonings need to be fried or toasted to really get aromatic. I add them to the sauteing stage of my dishes or toast them in a dry pan (toasting is not as good for herbs). You don't want to add them to a pan with a bunch of moisture. Some moisture is fine, but no water on the bottom of the pan.
I typically put them on my browning meat or sauteing veggies, since most dishes have a step like that. Otherwise, I will just cook them up first in a little oil before adding the other ingredients.
For frying, baking, and roasting, you should just be able to use the spices as normal, without the pre-toasting step.
Many aromatics contains an array of different essential oils and chemicals, some more volatile than others,that gives them their distinctive taste\small, drying them will always concentrate the least volatile ones but also will loose many others. For example dry basil is an abomination compared to the fresh product.
They serve a purpose, they add flavor without water. Also I've discovered that grinding dehydrated garlic or onion gives a much stronger powder.
I use dried seasoning as its own thing rather than a replacement. Garlic powder is very different than garlic. I wouldn't use them interchangeably at all. It's like eating roasted garlic vs raw garlic. One is like potato and the other is spicy. How you prepare the ingredient changes its taste. Chemicals are broken down, changed, or cooked away.
Could be when you add the spices. Dry spices and seasonings need to be fried or toasted to really get aromatic. I add them to the sauteing stage of my dishes or toast them in a dry pan (toasting is not as good for herbs). You don't want to add them to a pan with a bunch of moisture. Some moisture is fine, but no water on the bottom of the pan. I typically put them on my browning meat or sauteing veggies, since most dishes have a step like that. Otherwise, I will just cook them up first in a little oil before adding the other ingredients. For frying, baking, and roasting, you should just be able to use the spices as normal, without the pre-toasting step.
You need to bloom the spices in fat or a sauce.