More spice is not always more flavor.
The challenge
A dish can contain many seasonings and still taste dull because the flavors are not balanced or developed in stages.
The usual mistake
Dumping all spices into liquid at once may leave them muted. Aromatic ingredients often need time in oil, salt needs to be adjusted gradually, and rich dishes usually benefit from acidity near the end.
The woodshed test
Taste the dish and ask five separate questions: Does it need salt? Acid? Heat? Aroma? Richness? Change only one dimension, taste again, and stop when the dish becomes clearer rather than simply stronger.
The better move
Build flavor in layers: brown the main ingredients, cook aromatics, bloom spices, add liquids, simmer, then finish with acid, herbs, butter, or a fragrant oil.