Larry, you mentioned grouping spices. I have a separate section for spices that I mentally call "cookie spices": cinnamon, nutmeg, cloves, allspice, mace, cardamom, dry ginger, and vanilla. The only one of those that almost never gets used in savoury dishes by me is dry ginger. For savoury, I use fresh or frozen ginger. And there are certainly other spices that get used with sweet dishes, e.g., black pepper, anise, chilies, and I'm sure there are others I'm not remembering at the moment.