My spice shelf has allspice, ancho chile, anise, basil, bay leaves, black pepper, California chile, cardamom, cinnamon, cloves, coriander, cumin, dill seed, five spice powder, garlic powder, ginger, lemon peel, Maharajah curry, marjoram, mint, mustard seed, onion powder, orange peel, oregano, paprika, parsley, red curry, rosemary, saffron, sage, sumac, sweet curry, and thyme. Plus some spices whose containers don’t fit neatly over on the other side, such as chipotle chile, fenugreek, and turmeric. In the long run I’d like to have all the spice containers fit into the same array, but I have to use up the existing spices first.
I’ve italicized the ones I actually use in making curries. Having a bunch of different spices lets me do different mixes for different effects, and not be dependent on Spice House’s ideas of what the ideal flavor blend is (though they don’t do a bad job).