The recent posting that talks about 16 spices for chicken raises a
question I've wondered about for a while.
Is there a practical limit of some kind where adding more spices begins
to muddle flavor and/or detract from a desired outcome?

I'm guilty of tossing something extra on occasion just to "make it
better," but as I get older, I wonder if it's possible to create so many
flavors as to lose any theme to the food. Sometimes, Salt and Pepper
make a mighty fine 'rub' for many meats, IMHO.
--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.