I'm not much of a historian, but I know the British taste for mustard seed came across with the original settlers and the plant grew wild, so I assume it would be one of the earliest spices. By the mid 1700's, folks were growing a lot of herbs we'd be familiar with today. Thyme, sage, rosemary, savory, etc., along with onions and garlic.
I've seen recipes from the late 1700's that called for nutmeg, mace, ginger, cinnamon, black pepper, etc. Apparently these were being imported at the time, but I don't know how far back the imports went. They were probably expensive and I think the common folk wouldn't have used them often. Maybe they used dried chilies in place of black pepper. I do that myself! :haha: