Typically, I recommend using fresh herbs and spices when at all possible, but for this recipe ground spices are convenient and transport the flavor better. Ground spices, especially when fresh, deliver a more concentrated flavor. The issue most home cooks have is that their spices lose their strength after 6 months to a year, yet we continue to use them well past 1 year. As a general rule, if you smell the spice and the flavor doesn’t smack you in the face, the spice is probably too old to use accurately.
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