6-Ground spices
Certain spices, such as spices that contain oils that are responsible for their flavor, are best used after they are freshly ground. Don’t store spices for a long period of time, because their taste and aroma are likely to diminish after a couple of years. If you don’t have access to all of the spice types, though, you can still use pre-ground spices. They still will emit the fragrance — they will just not be as strong.
However, not all spices have these properties dried spices (cardamom, cloves, coriander) have these same qualities, but only cumin, nutmeg, and all kinds of pepper do too. Spices made of dried vegetables (carrots, celery) or herbs can be stored for years.
It is beneficial to pay attention to the composition of spices that are intended for certain dishes (e.g., fish, cutlets, kebabs). They usually consist of many ingredients, among which flavor enhancers and stabilizers are included. In general, mono-spices lack them.
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