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?

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3 Comments

abby786mo ago

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

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drew_chen4mo 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.

9

beth_thompson526mo ago

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

1