Exactly. But I prefer not to have powdered spices if I can help it, so I'm accustomed to grinding , crushing or cracking my own. Generally I do not grind down much of any spices to powder, but have had to look up equivalencies for using whole spice when recipes call for granules or powder.
The recommendation to use double amounts of whole spice to replace powder is the most common rule of thumb I have found in various cookbooks and cooking blogs.
Flavor profiles of whole freshly crushed spices are definitely going to pop more than stale old pre-ground powders, but this is exactly the reason why I prefer whole leaf, seeds or pods. ...which I realize is te oppsite of what you said.