General Cooking Questions

I continue to struggle with realising the full potential when using spices and other other flavourings
I toast my dry seeds, grind and the aromatics are great.
I use lots of ginger and garlic yet the final dish which smells great as it's cooking but the final dish doesn't seem to reflect what's gone in.
I use fresh(ish) whole seeds.
I'd wlcome any thoughts / suggestions?