Grinding spices from whole: must do or too slow?

I began using whole spices and grinding them myself for every dish. Some cooks say the flavor is way better this way. Others argue that pre-ground is just fine for fast paced kitchens. My food tastes more alive, but it takes more time. Where do you all stand on this?

3 comments

3 Comments

abby783mo ago

Wait, you said "tastes more alive" and you're still asking if it's worth it?

drew_chen1mo ago

Ha, totally agreed! I had one of those farm fresh tomatoes last summer and it was like a completely different food. That first bite literally made me stop and just stare at it for a second.

beth_thompson523mo ago

But @abby78, alive doesn't always mean worth the price, right?