A solid seasoning product in the form of a stick, rod, thread, band or
ribbon from 20 mils to 250 mils thick and having a geometry as a shaped
mass that enables the product to be inserted into food comprising meat or
poultry prior to heating to prepare the food. The product is composed of
a binder matrix holding a seasoning or mixture of seasonings. The binder
disintegrates during heating of the food to release the seasoning.
