We use a lot of those because we do a fair amount of Mexican/Tex-Mex, Indian, Thai, and other Oriental & Middle Eastern cooking, as well as German, Hungarian/SoEuro, and Italian, in addition to the mainstay American Mongrel. Some North African & Pacific Islander, too.
Of course, don’t really need any spices for the British/Scots/Irish beyond salt & pepper.
Notice an absence of French? *<];-’)
LOL. I have lots of Scots Irish and a little German: While Dad sometimes ate Weinerschnitzil, and sugar in his tomatoes, that’s about it.
We were big on salt and pepper, but you know there’s some things like bay leaf to make chicken soup, chile and paprika, garlic and onions for chile etc. that were always around.
French????? Pffft. Never heard of that till I was older and married.LOL