Agree with your findings with Syed and Dhillon amazing how both methods are light on spices and simple its easy to wreck a curry with overspicing

Kashmiri chilli powder
If you go back 20 or 30 years in the UK there was no mention by any chefs of its use ..
It is used as a must have by modern trendy chefs copying each other even famous ones as well.
Most of the kashmiri powder has colours added to dump off iffy powder.
If there is a Kashmiri chilli it should all taste the same and they should look the same but they do not.
Having grown many varieties of chillis over 55 years I doubt that a Kashmiri chilli as a sub species exists.
Paprika too is a market where all sorts of crap are is added
The best is sourced from Hungary and well worth getting.".caviat emptor" as the educated say

Tried this yesterday absolute bir the ajwain completes the taste bomb.
Only addition was lemon juice freshly scrumped from my lemon tree.
A sure winner and go to from now on thanks Syed

Hi jb.
Syed was a head chef for 8 years and is now living in the Scottish highlands
He because of covid is offering his knowledge via online media and I believe one day will write a book
He gets my support for the results I am getting
He is very busy and will participate here when he finds the time

Donald brasco.
This heating /frying or cooking of spices , could it be as simple as getting rid of the dampness ? 
Spices are purchased in 25 kg bags decanted into containers lurking around in kitchens for who knows how long.
Easy way to get back to factory settings and freshness