We used to buy Wick Fowler’s chili kit. Today I tried making chili according to the same recipe, but using the ground spices I have in my kitchen. It turned out edible but only just barely. A lot of the spices were very old, and all of them were whatever was cheapest when we bought them. I now have some questions. Actual tested information is preferred here wherever possible.
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Which is cheaper per ounce in general, ground spices or fresh ones taken home to grind yourself as needed? (Ignoring the cost of the grinder.) How much cheaper?
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If ground spices get older than six months, can you make up for the flavor loss at all by simply multiplying the quantity in the recipe by some amount?
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If I’m buying ground spices, does it make any difference what brand I buy? Why? (At Kroger, their “Value” brand chili powder is 49 cents an ounce, while some other brand is more like six dollars an ounce. Other than price, what’s the diff?