Sauces are convenient because somebody has already made several decisions for you. Open the bottle, pour, and dinner has a direction. The tradeoff is that a sauce usually brings its own sweetness, acidity, thickness and salt, whether the dish needs them or not.
Dry seasonings give the cook more control. You can add spice to oil, yogurt, citrus juice or a little broth and decide what texture belongs in the meal. The same blend can become a rub, a bowl seasoning, a dip ingredient or a finishing touch.
Why it matters
That flexibility is part of why ZSR focuses on all-purpose cooking. We want one jar to suggest several possibilities rather than one prescribed recipe. Sometimes a sauce is still the best choice. Other times the spice cabinet is enough.
Start with an ordinary ingredient you already know how to cook. Change the seasoning and one supporting element, perhaps lemon or a spoonful of yogurt. You may discover a new dinner without buying an entirely new set of ingredients.