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.
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?
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?
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?