herb & spice combinations

what is it for? meat? what kind of meat?

this is an incredibly broad question. you will probably get more feedback if you specified what you're cooking.

its still, unfortunately a too broad a question, as it appears that almost any combination of anything will be okay here? are there any perameters? any expectations?

you could always check out this website; its one of my favourites, and I've created some magical flavour combinations with it when I have little experience with the particular ingredients: FoodPairing - Combining foods for new tastes

Look online for the book - Herb Mixtures & Spicy Blends by Maggie Oster.

for popcorn eh? You been working on this a while iirc.  Garlic, ginger and soy.  honey mustard.  rosemary and thyme with a hint of anise.  Mae Ploy, I love this stuff.  caramelized onions. butternut and tarragon with coconut milk and coriander.  there is the whole realm of curries in general or trying for Chili verde or Chili Colorado

i infuse Pomace oil with garlic cloves, fresh rosemary, fresh thyme, fresh oregano/marjoram, and chopped chilli peppers. 

place the oil and herbs, garlic, chilli's etc in a thick bottomed pan and heat slowly to a temperature of  90deg celcius no higher, take of the heat and leave to cool before using. then gently warm the oil through before using as desired either in a bain marie or microwave

Don't forget ground hot chili--it goes great with popcorn. I dust my freshly popped popcorn with very finely ground salt and a little chili--yum!

George (author of What Recipes Don't Telll You)