When Cooking Curry?

I know that you should use fresh spices. I have had some knocking around for quite a while (okay, 2 or 3 years) and I know that that is a very long time. However, will they be of any use at all? they have all been in air tight gl jars, in the dark and cool, and are mostly whole (not ground). If I make a pakistani/bengali style curry with them, will I end up with tomato stew, or will they still have some life in them. I realise its not ideal, but I dont want to waste them. Ta