These tender baby ginger roots are harvested when they're the most flavorful, but not harsh. They're then coated in sugar, for preservation. They add a substantial spicy, gingery flavor and aroma. They can be added at the end of a boil, or to secondary. Use 1-2 oz. per 5 gallons. Soak them in enough vodka or similar neutral spirit to cover for 24 hours if adding to secondary.