Topic: Home Grown

[prawnsalad]

One of the many possibilities for failing to achieve true BIR flavour I?ve not seen mentioned much in the forums is the quality of spices used.
Having eliminated a good few now (funny how I never feel satisfied to learn by other peoples mistakes in cooking.) I was wondering if it could be down to the fact that most of us appear to buy bog standard spices that have been sitting on the shelf for several months when a busy restaurant can order wholesale quantities possible imported from source in only a week or so hence bypassing the wholesale / retail time factor.
I know some members have grown their own spices and would like to know if there?s any mileage in this. It just seems to me that adding large quantities of something doesn?t equate to the punch you get from restaurant flavours.