In the spirit of Science:
Pick the seeds out of 1/2 or 2/3 of them and grind that way.
But then ADD those seeds to the other 1/2 or 1/3 and grind them all together. See which one you like better. They may contribute some flavor. Or there may be very little difference, in which case you can save a step.
I think most seeds are killed by most oven treatments. Someone told me never to heat seeds over 95 F ... but what about climates where daily highs can go over 100? They don't seem to be seedless barren deserts.
