I am not great at using the ajwain seeds I got a while back, but I am absolutely in love with kalonji seed I bought at the same time and use it in most of my savory dishes. Have you tried it?

For the curious, kalonji's botanical name is Nigella sativa. It's sometimes called black cumin, however it's no actual relation to cumin (Cuminum cyminum). It can be bitter when raw, but toasted or cooked it's got a peppery nutty flavor that I adore. YMMV.

There's also a decent bit of evidence that it has numerous positive health benefits, but fair warning to people who have a uterus that it's an emmenagogue at those doses. (Medically beneficial usage is slightly larger than most people would use for seasoning.)