Seasoning Stixs

1
SEASONING STIX
Professional chefs and home cooks know how
extremely difficult it is impart flavors into
meats, fish, poultry and vegetables.
www.seasoningstixs.com
Page- 01
2
INDEX
Seasoning Stix Page -03
Seasoning Stixs Page - 05
Seasoning Stixs, LLC Page - 07
Gallery Page - 09
Seasoning Stix, LLC Page - 10




www.seasoningstixs.com
Page- 02
3
SEASONING STIX
Applying seasoning to the outside prior to
cooking is of limited use and it also can produce
bad flavors as the seasoning burns during the
cooking process.  Applying seasoning after
cooking is also of limited use because very
little of the flavors penetrate into the food. 
www.seasoningstixs.com
Page- 03
4
SEASONING STIX
To compensate for these inadequacies, cooks have
turned to marinades in order to impart flavor to
not only to the outside of the food, but also in
an attempt to flavor the inside of the meat.  
However, any foodie will tell you that marinades
are of limited use and typically penetrate less
than one quarter of an inch into food. 
www.seasoningstixs.com
Page- 04
5
SEASONING STIXS
This inability to impart flavor directly into
meat has been an issue for chefs, average cooks
and backyard barbecue enthusiasts for
generations.   
By combining aspects of food science, a high-tech
manufacturing processes and healthy eating we
have developed and patented a new process for
seasoning foods from the inside out. 
www.seasoningstixs.com
Page- 05
6
SEASONING STIXS
We call this revolutionary food science
technology Seasoning Stix, which seasons food
from the inside out.  
To understand how Seasoning Stixs work a little
bit of food science education is required. One of
the main issues that food scientist will explain
to you relative to seasoning meat is that meat is
mainly water.
www.seasoningstixs.com
Page- 06
7
SEASONING STIXS, LLC
Water cannot be compressed and must be displaced
and until the water moves out of the way the
seasoning cannot get into the meat fibers to
flavor the dish. 
If water could be displaced from the meat fibers
prior to cooking, seasoning would be easy, but of
course this simply isn't possible. 
www.seasoningstixs.com
Page- 07
8
SEASONING STIXS, LLC
Fortunately, as the meat, fish or poultry is
grilled, roasted, barbecued or otherwise heated,
the water is displaced through evaporation. As
this water is displaced the optimal timing for
seasoning occurs.  
Utilizing a sophisticated, patented process, we
combine various seasonings and spices into a hard
solid shape that can then be inserted directly
into meat, fish, poultry and vegetables prior to
cooking. 
www.seasoningstixs.com
Page- 08
9
GALLERY
www.seasoningstixs.com
Page- 09
10
SEASONING STIX, LLC
You simply insert the Seasoning Stixs into the
food prior to cooking. 
Follow Us
www.seasoningstixs.com
Page- 10