Traditional British food actually uses a lot of spices, just not usually chilli. British food is full of coriander seed, cloves, nutmeg, cinnamon, ginger, allspice, aniseed, mace, rosemary, parsley, black pepper, mustard etc. They were originally used because people believed they would preserve meat and extend the shelf life. So recipes from before refrigeration use a lot of it, but also things like Christmas food and desserts use a lot (especially cinnamon, ginger, allspice, nutmeg and cloves). There’s a blend of spices sold in British shops specifically for sweet things called mixed spice similar to pumpkin spice in the states.

But even if you take spice to mean only hot capsicim Peppers, the hottest curries (phall) are a British recipe. Tabasco is one of the few non British companies to receive The Royal Warrant of Appointment (permission to use the Royal cost of arms on their products) because the Royal Family love Tabasco so much.

Also Britts drink a lot of ginger. Both alcoholic and non alcoholic ginger beer and ginger wine.