“More is better” isn’t always the case when comes to cooking spices. Simple tasty dishes requires fewer combinations of spices. We are still amazed at how the concept that adding more spices makes the food taste better is till around. If you like to cook at home just notice how many spices you have in your kitchen/dry storage/ cabinet and if you have more then 10 different ones, maybe you should consider the following.
Having more spices won`t make you a better cook, as a matter of fact as more added spices and herbs to your food harder are to balance the flavors. All spices and dry herbs absorb moisture losing their flavors in time and they spoil.
Raw meats, poultry fish, shellfish fruits, vegetables, grains have a specific flavor that requires little added spices and/ or herbs to bring out their natural flavors. To preserve the flavor in foods you will need to know which spices to apply or to blend, focus on how to pair food and how cooking process influences the taste of the food using fewer spices will make you a better cook
Aside from using fewer spices, you should consider the use of fresh herbs that can be bought the day you cook your meals to help increase flavors.
Another thing to consider when using spices is that most spices in the USA are radiated for safety. Spices are a concern to our health because can spoil and carry different bacteria/microbes. Spaces can also create or contribute to allergies and so many are considered inflammatory foods.
The use of natural herbs, fresh fruits, vegetable, and their juices in cooking can reduce the use of spices. Use fresh garlic, fresh onion, shredded carrots, ginger, fresh turmeric, etc. and you will be surprised that you won’t need that many spices after all.