Seeds for sprouting (legumes, cereals or herbs) 
Seeds of legumes, cereals or herbs soaked so that they germinate.
Characteristics
- During germination the seed's enzymes (amylases, proteases) become active.
- Part of the starch is converted into simple sugars.
- Most used: wheat, barley, maize, lentil, alfalfa or chickpea.
Role in the preparation: The sprouts are blended with water to obtain an extract that is then strained.
Caution: Use uncoated seeds (food-grade or organic, not coated sowing seed) and work hygienically: sprouts can become contaminated with bacteria.
Sources: Sprouting - Wikipedia
Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.