Is there such a thing as a dish being bland from too many flavors?
I think the description you're looking for is what is often described as &quot;muddy flavors&quot; or &quot;fighting flavors&quot; or &quot;muddled flavors&quot; (though the latter is also a term used for a specific technique, so searching the internet will give lots of results for that).
This doesn't mean that it tastes like a mix of dirt &amp; water--but rather that the flavors are no longer distinct, and possibly fighting with each other.
When you create recipes, the goal is to get all the individual pieces to come together to &quot;sing&quot; like a harmonious chorus. Each element comes together to do it's individual small role so that when it comes together it create a beautiful song. If you use too many strong flavors, they fight with each other--like trying to build a choral group out of egotistical soloists who all want to shine as the center of attention.
That &quot;group of egotistical soloists,&quot; in food, creates &quot;fighting&quot; or &quot;muddy&quot; flavors.