Which of these spices do not lose their tang when heated/boiled? I was looking to substitute chilli for some non capsaicin containing spices. 

The best items I can up with was paprika, cumin, black pepper, ancho chillies and oregano.

Initially I tried black pepper and realised it loses its tang when cooking and so it must be used at the end as a raw ingredient which is not what I want.

What other items in this list would lose their spice potency like black pepper when cooked.  I’m trying to remove those items so I can use one for cooking as would be the case with chilli.
Paprika and ancho chillies are both from the same family as the hotter peppers and often contain capsaicin, though this depends exactly on which paprika you have. 

Cumin and oregano (and black pepper) are all from other families. I would not rate cumin or oregano as spicy in terms of heat, although cumin can enhance heat when consumed with it. Oregano is the main herb flavour you will find in pasta sauces like bolognese. Cumin is the predominant flavor in many dishes from Mexican/central American and Indian cuisines - if you are making "chili con carne" this is likely a spice you use already. Both of these retain flavour when cooked.

For some non-capsaicin containing alternatives see answers in this thread