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I heard another woman's voice, this one hawking fish, and then heard another woman, that one hawking suls. The sul is a large, thick-skinned, starchy, yellow-fleshed root vegetable. It is very common on this world. There are a thousand ways in which it is prepared. It is fed even to slaves. I had had some at the house, narrow, cooked slices, smeared with butter, sprinkled with salt, fed to me by hand. We had loved them, simple as they were. I, on my knees, my hands manacled behind me, had begged prettily for them. Sometimes they were simply thrown to us, on the floor, and we squirmed for them on our bellies, competing with one another for them.
Dancer of Gor, page 80
Sul paga is, when distilled, though the Sul itself is yellow, as clear as water. The Sul is a tuberous root of the Sul plant; it is a Gorean staple.
Slave girl of Gor, page 134
The Tarn Keeper, who was called by those in the tavern Mip, bought the food, bosk steak and yellow bread, peas and Torian olives, and two golden-brown, starchy Suls, broken open and filled with melted bosk cheese.
Assassin of Gor, page 168
First she boiled and simmered a kettle of Sullage, a common Gorean soup consisting of three standard ingredients and, as it is said, whatever else may be found, saving only the rocks of the field. The principal ingredients of Sullage are the golden Sul, the starchy, golden-brown vine-borne fruit of the golden-leaved Sul plant; the curled, red, ovate leaves of the Tur-Pah, a tree parasite, cultivated in host orchards of Tur trees; and the salty, blue secondary roots of the Kes Shrub, a small, deeply rooted plant which grows best in sandy soil.
Priest-Kings of Gor, pages 44-45
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