Some variations include additional ingredients such as cumin seeds, shallots, fenugreek seeds and asafoetida powder. The filling is prepared with walnuts, garlic, coriander, cayenne pepper, salt, fenugreek and vinegar. It contains mustard, cumin, fenugreek, aniseed and kalonji. In Southern states, it is seasoned with sauteed asafoetida, mustard seeds, cumin, and fenugreek. The mixture can be flavored with mustard, chilies, curry leaves, jaggery, onions, or fenugreek. It is then mixed with thick coconut milk, sliced shallots, lemongrass and fenugreek seeds. Sprouted seeds and fenugreek greens are used in salads. Herbs such as fenugreek, mint, and cilantro are also used. Some add a handful of soaked fenugreek seeds. Other variations may include the use of cloves, bay leaves, fenugreek and allspice. Other flavouring agents include mango powder, nimbu ras, and fenugreek. Some people are allergic to fenugreek, including those with peanut allergies or chickpea allergies. Sometimes fenugreek seeds are added to it to enhance the flavor. As other "fodder crops" he lists Medic clover, vetch, barley, "cytisus", oats, chickpea and fenugreek. Sotolon was first isolated in 1975 from the herb fenugreek.