I thought I'd mention a fortuitous mistake recently. I set down a non-stick skillet to cook some bacon for breakfast without noticing that there was apparently still some spice residue in the pan from the previous night's dry curry dish (dark pan, you know). When I saw the red-orange color of the rendering bacon fat, I realized what was up. But we went ahead. Outcome: terrific bacon. We liked it better than the bacon straight up, and we get good bacon.
Bacon and Indian spices is not a combo I'd ever have thought of. But now I'm thinking about how to do a repeat on purpose. Obviously, the amount of spice is very minor.