Seeds have been known to stay viable for decades given the right circumstances. Sealed from the air, with consistent mild temperature, and a lack of light will prolong natures packaging for longer than most small animal lifespans.
When desired, take the appropriate number of seeds and put them in a hot pan with a minimum amount of oil. Let the seeds toast for a moment, shaking them in the pan to get even heating. The pan should be medium-hot rather than low or white-hot. If the seeds pop and smoke, your pan is too hot, if they sizzle then you put in too much oil. The seeds should just swell and sweat slightly. Put larger seeds in first, gradually going down in size until the smallest seeds are added for just a moment or two.
Select complimentary seeds. Coriander and Cumin, Anise and Allspice, Caraway, Celery, Dill & Mustard all have different characteristics which can add to, or take away from, the other seeds used. Peppercorns, Star Anise, Nigella and Sesame; all seeds have properties that are accentuated when toasted just before grinding.
Generally speaking, you want equal measures of seeds; usually not more than a teaspoon of any type. More if you absolutely love the flavor, less if it feels overwhelming. A good spice blend is made by nose rather than by eye. Once the seeds are toasted, put them into a stone or ceramic mortar and grind them with gusto. While still warm, add them to any aromatics you are cooking on the stove, stir them into a dish as it comes off the heat, or sprinkle on top of an already plated meal and let the spices combine with the existing flavors.
Experiment on yourself with the spices you love and find new ways to enhance and enjoy them