Other spices?
Cinnamon: not only for sweets, but used in Mediterranean and North African savory dishes
Cloves: it is what makes ham a ham as far as I'm concerned.
Cumin: It puts the Mex in Mexican, especially chili. If you or your guests cannot handle much heat, make your chili with red bell peppers (preferably roasted) and lots of cumin.
Do you want to know herbs as well?
Thyme: poultry, fish, and white meat pork (i.e., loins and tenderloins)
Rosemary: lamb and game (strong flavor herb, strong flavor meat
Tarragon, Anise, Fennel leaves: Licorice flavor, so watch it if you don't like that. Traditionally chicken and fish.
Dill: Salmon, cucumber salads with a vinigary-vinagrette (less oil than you'd usually use)
Parsley: anything. The main green in taboule
I'm just getting started. I'm surprised someone hasn't found a link to a chart!