Should I smell the spices in my spiced beer during fermentation?

My Christmas spiced ale has been fermenting for 4 days now. When I sniff the air lock, I don't really smell anything. Should it smell like spices?

I added these at 2min. left in boil:
1 tsp of ground cinnamon
1 tsp of ground ginger
1oz pkg of bitter orange peel

It smelled really good while it was sitting in the ice bath cooling.

Most of the smell will come off in the beginning but I would think you would smell a little bit of spice.

How fresh were the spices?

I smelled mine all the way thru fermentation, secondary, and at bottling. Then again, my additions were a little higher and I also added 2tbsp vanilla extract.

"All your home brew are belong to us!"

I did a pumpkin ale that called for 2 tbsp of pumpkin spice in a hops bag the last 2 minutes of the boil. Nice color but little to no npumpkin flavor. This weekend I am bottling the rebrew. I threw the spices in without the hopps bag the last 15 minutes of the boil. Much more aroma coming out of the airlock, so I'm hopeful.

If it's coming out of the airlock, it's not in your finished beer.

I figure I'll give it 2 weeks and do a gravity check and taste it at that time.

What if the spices are a little weak? Can I boil some more spices in a cup of water and add it to the keg when I rack it?

UPDATE: 2 Weeks Later

I took a gravity reading and it went from 1.071 to 1.020. Beersmith says I should get to 1.018.

I tasted it and I can only taste a hint of orange peel, citrus, and alcohol. No cinnamon or ginger.

As suggested above, I checked the date on the spices and they were old. So my plan is to get some fresh ground cinnamon and ginger and then boil up a cup of water and add this to my primary.

Any tips or suggestions on this?