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Many plants have coagulating properties. Homer suggests in the Iliad that the Greeks used an extract of fig juice to coagulate milk.[1] Other examples include several species of Galium, dried caper leaves,[2] nettles, thistles, mallow, Withania coagulans (also known as Paneer Booti, Ashwagandh and the Indian Cheesemaker), and ground ivy. Some traditional cheese production in the Mediterranean uses enzymes from thistle or Cynara (artichokes and cardoons). Phytic acid, derived from unfermented soybeans, or fermentation-produced chymosin (FPC) may also be used.[citation needed]