You’ve asked why I add the spices later in the cooking prices vs. early so the flavors can blend. There’s probably no right or wrong way to do it but I add most spices towards the end of cooking — especially the ones that I want to notice rather than having one blended, non-discernible flavor. I mostly use herbs that I’ve grown. I use them fresh during the summer and this time of year, I’m using herbs that I’ve dried or frozen and they have a lot more flavor than do the dried spices I buy in the store.
When questioned about why I add my spices later vs. earlier, the only answer I have is that’s the way we like them. The flavors of the herbs seem a bit more robust when they haven’t cooked so long. I did a little research on this website, found this:
Add ground or cut herbs and spices midway or towards the end of your cooking time, so their flavours won’t dissipate.
And, this website states:
As a general rule, add fresh herbs near the end of the cooking time as prolonged heating can cause flavor and aroma losses.
My suggestion is that you experiment with adding herbs/spices at different times and see what pleases your family.