These days, spices are bought and sold with far less drama. Grate a little nutmeg over Christmas eggnog. Savor a curry warmed with ground ginger and coriander or brighten up a grilled steak with a shake of Telicherrry pepper. You'll realize, if only for a minute or so, why people would travel so far for flavor. And that's a bad idea.
Spices come from plants, and they get their flavor from oils in the seeds or bark.
These oils start to lose potency when picked and deteriorate further with time and exposure. Purchase spices from bins, like the ones at Whole Foods Markets, in small quantities that can be used quickly. Always store spices in cool, dark places. That means away from the stove and away from the window or other light sources. Keep containers tightly sealed to avoid exposure to air and humidity.