If you've had any experience with either of these spices I'd sure like
your expertise on what to use them for.

The Karangsari is a frim paste shaped into a block. It contains
peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
and salt says it's an Instant peanut salad dressing. I'm assuming I'll
add some hot water to a chunk of it.

The Zatar I've used before I really like it on chicken and seafood.
It's a powder containing thyme, sumac, citric acid sesame salt.
I haven't been creative with this and can't figure out what to do
other than season chicken and seafood.

Yes I know GIMF but you guys are so much better.

updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw