We do a batch every now and then and just enjoy the extra flavour it adds to each and every meal. Our favourite mix to do is two parts coriander seeds to one part cumin seeds. It's so easy, you literally toast them in a dry fry pan until they smell fragrant, then put them in a spice grinder, coffee grinder or use a stick mixer if thats all you have to grind them up. It doesn't have to be a super fine mix to be tasty and enhance your dishes so much. Try it compared to ground spices bought from the shop and you'll be amazed!
Use them on vegetables that you're roasting, with avocado on toast (or sweet potato toast) in the morning, as part of the seasoning in any dish you're making or even in salad dressings. It'll become the most reached-for container in your pantry.
They'll keep well in an airtight container for about a month or so, even after three months they'll still be better than the shop bought variety!