There is a fine a fine line between a good shortcut and just being half-assed.

Here is a very simple trick used by every professional chef that most people don’t use at home. For the freshest, brightest possible taste in dried spices, try buying some basics whole rather than powdered. This works for cumin, coriander, fennel, perppercorns, and more.
Make sure you have two coffee grinders, one for coffee and one for spices; the spice one will never be the same again. Then, when you need spices for recipes, toast the spices in a pan until aromatic and then grind them.

I promise it is worth the little extra step of toasting and grinding your spices when you need them.