There is such a wide gap between quantities, brands, and cost per ounce that it is very confusing. For discriminating cooks obviously all cooking spices are not created equal. Therefore if you can't grow it or buy it fresh, just don't use it. An eighth or a pinch of anything isn't going to make a difference after age 30 when 1/4 of your taste buds are dead anyway. Commercial spices,price differentials and over-all dubious quality are at best a joke. They are no big deal.