Animals may evolve a preference for a varied diet in order to get the many nutrients they need. A test of this on mice would be whether their preference for different grains is negatively autocorrelated, i.e. they are less likely to choose a food if they have eaten more of it recently.
Variety is perceived mainly through taste, so the mechanism via which the preference for a varied diet probably operates is that consuming a substance repeatedly makes its taste less pleasant for the next meal. Spices and other flavourings can make the same food seem different, so may interfere with variety-seeking, essentially by deceiving the taste. A test of this on mice would flavour the same grain differently and check whether this attenuates the negative autocorrelation of consumption, both when other grains are available and when not.
If seasonings reduce variety-seeking, then access to spices may lead people to consume a more monotonous diet, which may be less healthy. A test of this hypothesis is whether increased access to flavourings leads to more obesity, especially among those constrained to eat similar foods over time. The constraint may be poverty (only a few cheap foods are affordable) or physical access (living in a remote, unpopulated area).
A preference for variety explains why monotonous diets, such as Atkins, may help lose weight: eating similar food repeatedly gets boring, so the dieter eats less.