When to add spices ?

For spices like cinnamon and cardamom and allspice, do these get added at the first for primary fermentation ? Or when racked to secondary for aging ?

I'm not super experienced, but here is how I do my spices. I boil my spices and black tea for tannin, cool, strain and add that to primary then add sanitized (in a reuseable tea bag soaked in vodka) spices in secondary if it needs more of one of the spices. I usually dont need to change much, but it's nice to have that option. You could just throw in sanitized spices at yeast pitch if that is what you feel like doing.