Tasting dry spices - does that make sence

Hi
I am wondering if I should taste spices before I add them to recipes especially those who call for lots of spices.
does that make sense or is the taste cooked and mixed with other ingredient's totally different than it would be on the end of my finger, dry?

Add just a little, stir, and then wait before tasting the dish. The longer you wait, the more accurate you will be.

As an aside: Oregano is the only herb that you should dry before cooking, and even then only 2-3 weeks at the most. Every other herb should be sourced fresh from the back yard, window sill, or greenhouse. Throw out those dried herbs-in-a-jar and the spice rack along with them!

You already know what salt and pepper taste like.