Rob is correct here.
Excellent discussion for general cooking.
This thread will get more exposure in Q-Talk, so I moved it here.
Like the others, I try to use fresh spices when I need them.
But, I use a commercial rub from HomeBBQ and so spices are not really a big item on my shelf.
But, that is just me
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.