Pell
From Almeopedia
Pel
Pell is a tall branchy plant with large, rough seeds. The seeds are dried in the sun, which causes them to crack open; they are then soaked, which causes them to expand, shedding their shells, which float to the surface and are removed (and used as animal fodder). The remaining porridge is cooked, or fermented into beer, or added to millet bread. It’s higher-yielding than millet, but grows only in well-watered areas, such as river valleys.
The chief alcoholic drink of the Uytainese peasantry is sluʔ, pell beer, which is flavored by a bitter extract from the hereʔ plant. (The wealthy prefer distilled liquors.)
