The roasted seeds were also ground into flour, and formed the main ingredient of a drink known as "chianatolli."

Its energy is slowly released during the digestive process, which breaks down carbohydrates, and converts them to sugar.

Its leaves are characterized by the following features: an ovate shape with petiolate blades; size ranges of 5 to 10 cm (2.0 to 3.9 in) long, and 4 to 9 cm (1.6 to 3.5 in) wide; surfaces that are slightly pubescent; veins that are deeply recessed on the upper surface and exserted on the lower; margins that finely and regularly crenate; and bearing a strong resemblance to those of the Tilia or linden tree.

Its foothold in Ethiopia resulted from its presence in grains that were distributed as part of humanitarian aid programs that followed prolonged droughts.

[5] The plants uncontrolled expansion in Ethiopia is partly due to it being strongly aromatic, and is thus shunned by grazing and browsing animals.