I consider spices as a magical cooking tool. Food comes alive with spices - aroma, taste, color and personality. Ideally, whole spices are best - they may be used whole as a natural spice sachet and removed when having the meal.  They may be ground them as you need them in a coffee grinder or in a mortar. Most spices quickly lose their flavor exceptions are chili powder, asafetida, turmeric, ginger powder and mango powder.  Spices are best stored in airtight containers and kept in a cool dark place, preferably a wood cabinet.....Kavita Mehta