They originally came from a family friend, and I have previously described them as basically just a brick of powdered ginger with just enough other ingredients to hold them together and disguise them as a bread product to trick the unwary. That's an exaggeration, but, like. Not by as much as one might think. They have a LOT of powdered ginger in them. They're pretty good scone texture as I recall, and I think the main flour is buckwheat. But you have to really enjoy that punch in the face by the powdered ginger, which is, uh, usually past my particular limit. My brother absolutely loves them, though.