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?

2 comments

2 Comments

abby782d ago

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

beth_thompson522d ago

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