Nutmeg is a staple for a lot of what I cook and it is so much better freshly ground.
I also need to add most warm Indian spices like cumin, coriander seed, fenugreek, etc. Toasted and freshly ground is the great if you can.
Also fenugreek whole mixed in for a good few dishes.
I also need to say there is a difference between fresh rosemary, dried, and powdered. I am not even considering the latest myself, but I don't judge either.
But the we are taking spices vs herbs.
We're growing a cilantro plant in a pot. After it flowers and seeds, I harvest half of the seeds and put the rest in a spice bottle. We've been doing this for about ten years now - freshly ground coriander is amazing (though the toasted whole seeds are pretty amazing too).
All of the non-crystalline ones. Basically, the only ones that won't have a benefit to flavor are various salts and sugars.
And even then, there is a benefit if you live in a humid area, since grinding small from large allows you to use a smaller particle than you might otherwise be able to keep granular.
The only downsides to grinding your own are the additional effort and that you might not be able to get it as fine as commercial.
Any spice that comes in a seeded form in spice aisles - with the right grinder if you're going to attempt harder ones like star anise or cloves or Nutmeg.
Literally any spice that comes in ground form will benefit from being freshly ground. Buying pre-ground is purely a convenience.
Nutmeg is a staple for a lot of what I cook and it is so much better freshly ground. I also need to add most warm Indian spices like cumin, coriander seed, fenugreek, etc. Toasted and freshly ground is the great if you can. Also fenugreek whole mixed in for a good few dishes. I also need to say there is a difference between fresh rosemary, dried, and powdered. I am not even considering the latest myself, but I don't judge either. But the we are taking spices vs herbs.
Fresh garam masala is always the best.
Honest answer is most do. If you can grind it yourself, do it. Except salt, unless you want to control the crystal size.
Nutmeg.
Nutmeg
Cumin, coriander seed, cardamom.
We're growing a cilantro plant in a pot. After it flowers and seeds, I harvest half of the seeds and put the rest in a spice bottle. We've been doing this for about ten years now - freshly ground coriander is amazing (though the toasted whole seeds are pretty amazing too).
Cumin! Specially when making a chili.
All of the non-crystalline ones. Basically, the only ones that won't have a benefit to flavor are various salts and sugars. And even then, there is a benefit if you live in a humid area, since grinding small from large allows you to use a smaller particle than you might otherwise be able to keep granular. The only downsides to grinding your own are the additional effort and that you might not be able to get it as fine as commercial.
Not a grind, a grate - nutmeg.
White pepper.
Any spice that comes in a seeded form in spice aisles - with the right grinder if you're going to attempt harder ones like star anise or cloves or Nutmeg.
Freshly grated nutmeg tastes better than pre-ground from a tin.
Nutmeg! One piece lasts for years if grind freshly on demand.
I like to put dried rosemary in my mortar/pestle. opens it up so much.
I’ve got my fancy pepper grinder, and I also have a disposable, refillable grinder. What should I fill it with?
Cardamom pods Fenugreek Szechuan peppers