And measuring flakes or grinds of something by volume will yield varying amounts depending on how it's milled or broken down. How hydrated it is. How packed it

And measuring flakes or grinds of something by volume will yield varying amounts depending on how it's milled or broken down. How hydrated it is. How packed it got during shipping. One could measure by weight, but again, moisture will impact this. The genetics aren't well controlled, so the potency per unit weight varies, along with flavour profile. Some chemicals evaporate quickly, others slowly, and that can also change depending on humidity and temperature. Pepper isn't 1 chemical. What grinds my gears is when someone says a recipe has too many flavours, ignoring that they've added hundreds of flavours via 1 ingredient.