What are the various dimensions that you categorize flavors into? You just named spicy as one. What would the others be? I remember looking at a list[1] a while back and feeling a little underwhelmed by the dimensions used for categorization, although I did think it was a good start. Perhaps it's intrinsically hard because of how things overlap.
For what it's worth they're the following: bitter, cooling, earthy, floral, fruity, herbaceous, hot, nutty, piney, pungent, sour, spicy, sulfury, sweet and woody.
I don't really know a lot of spices. For a while I put a lot of spices on everything then got bored with all of them. If something needs it I buy a premixed package in stead of the laundry list of separate things.
Now I just go by what a person likes and doesn't. Those often end up rather similar to others.
"will eat anything" is a fun category. These are people you can serve blue cheese, olives, liver, tongue, slugs, insects, brains, placenta (I'm joking)
For what it's worth they're the following: bitter, cooling, earthy, floral, fruity, herbaceous, hot, nutty, piney, pungent, sour, spicy, sulfury, sweet and woody.
[1] https://www.spicesinc.com/p-3743-flavor-characteristics-of-s...