Most spices work well together. However, some spice mixes need multiple flavors that will work, as in curries, Chinese 5-spice, etc. I once accidently added cinnamon to a good ragu. The cinnamon was in a reused bottle that wasn't labeled properly. The cinnamon didn't play well with the other herbs in the sauce. It was bad enough that it couldn't be salvaged.
What You are asking is best determined by experimentation. The famous Lee & Perrins Worcestershire Sauce is such a flavor experiment. Look up the history online. It's an interesting story.
Here's a link to a Penn State Extension document on the subject.
Seeeeeya; Chief Longwind of the North