When you are new to the SCD (Specific Carbohydrate Diet) way of eating everything seems so... bland. Once you get through the introduction phase and have slowly added more and more to your diet you can start experimenting with different tastes again. Sweet, sour, salty, spicy, you name it.
The recipes I give here for spice mixes are SCD safe. Check out Breaking the Vicious Cycle or Austin SCD Friends for helpful lists of legal and illegal ingredients. These websites are also very helpful for any questions you might have.
From all the reading I have done over the last couple of months I keep reading the same thing again and again. "I can't wait till I can introduce (fill in the blank) again." I had that first with the introduction of lactose free yogurt I made myself. Suddenly breakfast was taken care off. And then came the introduction of spices. That bland piece of meat suddenly became mouth watering. Pan fried, oven baked or grilled, it just got better and better.
If you do your research you will read that you should try to stay away from store bought spice mixes because they sometimes use SCD illegal substances such as corn starch as an anti-caking agent. I have always mixed my own and not only is it a lot more pungent seeing the spices that you use tend to be fresher but it's also a lot cheaper. Try to buy your spices at a place they sell it in bins. The turnover tends to be a lot higher and thus your spices a lot fresher. I live in the San Francisco Bay Area and I know that Berkeley Bowl in Berkeley and Harvest House in Concord have spices and other ingredients in bins.
Also buy whole spices for the same reason of freshness. Ground up spices lose their amazing aroma and their ability to tickle your tastebuds pretty soon after going through the process. I grind up small batches at a time, and I always have some at hand to use any way I fancy.
To grind whole spices use a clean coffee grinder you dedicate to this or get a little work out going by using a pestle and mortar. If you have neither than you can always put your spice in a clean plastic bag and use a heavy frying pan to grind it. Don't mix your spices when you do it this way because black peppercorns for example do take a bit more work than the green ones.