The amount of liquid in a food is a good indicator of how well it will handle the change. Foods with less water content freeze better. Meats do well. Hard vegetables can be frozen, but soft vegetables and fruits like tomatoes fare poorly. Mayonnaise and milk are poor freezer candidates, too.
Spices can act unpredictably when frozen.
Some lose their flavor, while others grow stronger or even change flavors. Where possible it's best to use a minimum of spices before freezing. Season the food during it's final preparation. Salt should be avoided. Along with fat, it tends to add a rancid taste.