I learned how wrong I was about the spices with my first pot of chili (which tasted like tomato flavored sawdust) and I've been avoiding the spice cabinet ever since. But this past weekend I ate in a Middle Eastern restaurant and in the four days since, I have become obsessed with making Chicken Tagine - at home. It's a very spicy dish and I had most of the ingredients at home - except for 21st century spices.
So off to the supermarket for coriander and tumeric and saffron (a "pinch") and cumin. Which are all crazily expensive and will probably depreciate in taste and value as the previous crop of spices did.
No matter. By the time I had paid for the spices, I didn't have any money left for the chicken. So I think the kids' inheritance is safe.