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It really depends on your raw material. If it is high quality & tasty then no spices are needed. You get a fresh bronzini from the Mediterranean, you don’t want to ruin it. You grill it, add just some olive oil, oregano and lemon and that’s it. Same for a grilled wagyu beef steak, a bit of salt and maybe some black pepper.

Now if you give me a piece of chicken, of course I will need a ton of spices to make it edible. Indians and the American south have found the best in my opinion (curry and cajun ftw).