These lists are terrible. Get rid of the herb/spice blends. Curry powder, cajun seasoning, ras al hanout, and herbs de province are redundant. Their base components are already included, and you’re far better off mixing them based on the dish you’re making

Thai should include lemongrass and shallot, among a million other mistakes in this. No reason not to include cayenne is Mexican food

I could rant for a long time. Ignore these lists, use a wide variety of spices. Prioritize fresh when you can. Spices have a shelf life even when dried