And ras al hanout

It's not Eel Jelly. It's actually Jellied Eel. The difference is that with a name like "Eel Jelly" it would seem to be a dish made by adding Eel to Jelly. But Jellied Eel is actually eel cooked in such a way that it becomes jellied. Eels are naturally high in collagen, so you don't need anything special to make them jellied.

Back in the day that was a bonus because eels were poor people food, and the fact they became jellied resulted in a bit of natural preservation, which was important for poor people's food in the days before refrigeration.

As for the spices used, I imagine before colonization it was whatever naturally grows in the UK for the peasants, and whatever grows naturally in Europe for the nobility, who were often tied to or from European noble houses. Here's an article on some of the things that can be foraged in the UK. I imagine that a lot of the spices that used to be used are no longer used. They were probably replaced with better spices that don't have a bitter aftertaste, or have a stronger pleasant taste.

Not from London but found a few recipes online and it appears to always include: eels, gelatin, onion, black peppercorns, salt, vinegar. Then sometimes: bay leaves, carrots, parsley, lemon juice, cloves, fish stock.

Dill weed is great for making lemon dill roasted potatoes. They go great with spanakopita.

Dry chives I put in last weeks mashed potatoes, and dried parsley in a stew ( I like fresh but it is good as a backup).

The pumpkin pie spice is actually an imported Indian finishing spice my Indian coworker brought over for me. You put a pinch of it into the dish of say curry/lentils right at serving. I put it as Pumpkin Pie spice because it seems to be a mix of cloves, nutmeg, Cinnamon and a few other things. It reminded me of Pumpkin Pie spices enough that I skip the regular pie recipe and just put a few spoons of that into the pumpkin filling. People love it.

Celery salt, because as a vegan to get a chicken/turkey type broth soup celery and sage can trick your taste buds into tasting chicken like.

Kosher Salt is for my homemade bread, it is super course and it does a better job of letting the yeast rise (while still controlling it).

Salt Substitute is actually Black Salt (already had the label stuck on the jar). Its a sulfer like mineral salt made by burning something. Since we are vegan if you want anything to smell and taste eggy, like an eggless salad, this does exactly that. But also adds good flavour in recipes.

Truffle Salt-- hard to source here so still empty right now.

No not really. I honestly don't cook a lot, or well, but I'm not really into european food.