Spices Ground
Using spices ground is an easy way to store those you use frequently, but keep in mind that some such as fennel are better if they are ground fresh. If you have limited storage room, of course, that may not be possible, but whenever possible, it's better to use spices ground fresh for the best quality of flavor. Some spices have a limited shelf life, so if you don't use the spice or flavoring that much, you may want to consider the ground variety in order to be assured of some degree of freshness.
Although we never think of them as fresh spices, even pepper, cinnamon, nutmeg, ginger, and cloves can be ground fresh if you wish to take the time to do it. With so many different varieties of spices, you may not have the space to utilize spices ground fresh, and thus commercially ground is the best alternative for your situation. Make sure that you know which spices do work better if they are fresh ground and only buy the quantity that you need for the food you are preparing. For example, if you want to use coriander, don't buy more than what you know you will use. Not only will it lose its flavor, you will be wasting money when you have to get rid of unused portions that have lost their freshness. Onions and garlic are definitely better when used fresh instead of in dehydrated form.
How do you know which spices are acceptable in ground form? Use your own best judgment as you experiment with them in addition to making sure you know the spice you are using before you use it the first time. If you become familiar with some of the ground spices, you will know which ones are better when purchased while in comparison to buying spices ground commercially from the spice section of the store.
