Why does everyone say spice mills are better than pre-ground masala? Is it true

[zaicalife]

Hi everyone,
I need some honest advice from people who cook every day. I keep seeing the term spice mills in cooking videos and kitchen groups, and I still don’t fully understand it. Can someone explain in simple words what a spice mill is and whether it’s worth buying?

From what I understand, a spice mill is a small grinder (manual or twist-top) that you fill with whole spices. You grind them fresh right over your food. But I have a lot of questions:

1. Is a spice mill really different from a normal kitchen grinder?
   
2. Does fresh grinding make that big a difference in taste and smell?
   
3. How long do whole spices stay fresh inside a mill?
   

I cook at home five days a week, mostly dal, sabzi and some grilling on weekends. Lately I’ve been trying to make a decent BBQ spice blend, and honestly my store-bought mix tastes flat. A friend told me the flavor of freshly ground spices is completely different, and that’s what started all this.

I also read that South Indian black peppercorns in a mill are a great place to start. People say the aroma is stronger and the heat is sharper compared to the dusty pepper powder I use now. Has anyone tried this? Is there really a noticeable difference, or is it mostly marketing?

Another thing I came across was Alba cinnamon in a mill. I’d only ever used the hard cinnamon sticks, so I didn’t know cinnamon could go in a mill at all. Is it soft enough to grind easily? Does it taste milder or sweeter? I’d love to try it in tea and desserts, but I don’t want to damage the grinder.

While searching online, I saw that Zaica Life sells a few spice mill options, but I couldn’t find many real user reviews. I’m not trying to promote anything, just trying to learn. If any of you have used a brand like that, or any other brand, please share your experience. What would you look for first: grinder quality, material, size, or ease of refilling?

Here is what I’d like to know from you all:

• Which spices work best in a mill, and which ones should I avoid?
  
• How do you clean and refill it without making a mess?
  
• Is a ceramic grinder better than a steel one?
  
• Can one mill handle different spices, or do you keep separate ones?
  

I don’t want to spend money on something that will sit unused in a drawer. If you have used a spice mill for a few months, please tell me the good and the bad. Even small tips will help, like how coarse to grind pepper for grilled chicken or how much cinnamon to use in chai.

Thanks in advance, everyone. Looking forward to your replies!