Quoted from deblynn3

If you have a Indian/ Asian store near look for Nigella it has a slightly bitter/peppery flavor.  It's not listed so I count it as neutral.

Quoted from san j

http://www.becomingachef.com/flavor_bible.php

Pick up a copy of this book, and you're set for life.  
This is the authors' site. There's a link there for Amazon's product page, if you want to look inside it / buy it.

Quoted from author's website

Eight years in the making, THE FLAVOR BIBLE is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.

Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking — as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones focused on imaginative and harmonious flavor combinations.

THE FLAVOR BIBLE is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Cafe Atlantico, Chanterelle, Citronelle, Gramercy Tavern, The Herbfarm, Jardiniere, Jean Georges, Le Bernardin, The Modern, Moto, and The Trellis.

You'll learn to:

* explore the individual roles played by the four basic tastes — salty, sour, bitter and sweet — and how to bring them into harmony;

* work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;

* brighten flavors through the use of acids — from vinegars to citrus juices to herbs and spices such as kaffir lime and sumac;

* deepen or intensify flavors through the layering of specific ingredients or techniques; and

* balance the physical, emotional, mental and spiritual aspects of cooking and serving an extraordinary meal.

Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, THE FLAVOR BIBLE is an essential book for every kitchen library.

Quoted Text

Pick up a copy of this book, and you're set for life.

Quoted from honeybee

I vote paprika too - mix with sea salt & rice bran oil for a rub

- and lemon rind, chives & capers for fish
- sub the capers & chives for tarragon with poultry.