A solid seasoning product in the form of a stick, rod, thread, band, bead,
pellet 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 or mixed with
food comprising meat, poultry, rice, grains or other particulate foods
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.