"Nonnymus" > wrote in message
...
> 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.

It actually depends on the type of cuisine. The basic French philosophy is
'if you can recognize a specific flavor (spice herb) you've used too much".
Then the Indian curry or other spiced dishes. Finally the American
philosophy. If a little is good a lot is better.

:-)

Dimitri