Uses of kalonji: 

Always roast or sauté in oil to cook the spice
Use with vegetables
Use in curries
Use on breads especially naan
Use in pickles, chutneys, Indian spice mixtures
Use in sauces, broth and soups
Roast and sprinkle on cucumber and red onions
Combine with fennel, cumin, mustard and fenugreek seeds to flavor sour (tomato, yogurt) sauces
Cook in butter and spread over flat breads for a treat.
Nigella seeds have a fine aroma and taste that is easily lost in spicy dishes and is mainly used in steamed vegetables with subtle spices like turmeric, coriander and fennel seeds. Great in pumpkin, tomato and zucchini stews.

The Ajika Spice System:
1.  The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities.
2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast.

The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices.