I've heard that the fresh stuff is better, BUT...
we need to take into account how much of what we use regularly, AND take into account changing patterns. For instance, I'm new to this whole cooking thing...only been doing it for 3 years now. When I FIRST started, I used Italian Seasoning for just about every dish, so I bought the BIG container. THEN, I got interested in OTHER cooking avenues and that big container of the stuff just SAT there...for MONTHS while *I* got interested in OTHER types of cooking that didn't use that. It's recycling back to using that stuff NOW, but had I known that my inclinations would have moved in other directions, I never would have bought that large container.
My FREEZER can only accommodate SO MUCH, and I already have fresh ginger root, yeast, and a bunch of other things in there taking up space. I won't even MENTION the garbage bag [contents of which are used to make broths]. If Whole Foods is willing to part with SMALL portions of various spices, *I* think that's the best buy ONLY because once spices go flat there's no flavor AT ALL. Sealed would be good until use. Small packs sealed and frozen would be BEST, IMO.