Grains of Selim

The seeds have a musky flavor and are used as a spice in a manner similar to black pepper, and as a flavouring agent that defines café Touba, the dominant style of coffee in Senegal.

Typically the dried fruit is lightly crushed before being tied in a bouquet garni and added to West African soups (stews).

Dagbombas in northern Ghana call it chimba, and it is mainly used in spicing coco (millet, sorghum, or maize porridge).

In Senegal, The grains are a key ingredient in Touba-style coffee (called café Touba in French).

Near the end of the roasting phase of making the coffee, grains of Selim, known in Wolof as djar, are added while the heat is still on.