Spice mixes idea

Version to use before cooking:
2 tbsp smoked pimenton
2 tbsp dried rose
1 tbsp sandalwood
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked niora
2 tsp cubeb pepper
2 tsp chipotle
2 tsp cinnamon
2 tsp cardamom
1 tsp nutmeg
1 tsp dagad phool
1 tsp ancho
1 tsp cayenne
1 tsp cumin
1 tsp star anise
1 tsp orris

Version to use after cooking:
2 tbsp smoked pimenton
3 tbsp dried rose
1 tbsp sandalwood
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked niora
2 tsp cubeb pepper
2 tsp chipotle
2 tsp cinnamon
2 tsp cardamom
2 tsp licorice root
1 tsp lime zest
1 tsp nutmeg
1 tsp spikenard
1 tsp ancho
1 tsp cayenne
1 tsp cumin
1 tsp star anise
1 tsp orris

You can't taste dagad phool (Parmotrema perlatum) unless you cook it, and plus it's really expensive. So why bother putting it in a spice mix that you won't cook? If you want a spice to add to food after it's cooked, use the second one.
Also if you make this, ***make sure all of your ingredients are safe to eat.*** Nobody uses stuff like sandalwood to cook, so it's much more common to find it with added chemicals, meant for stuff like skincare.