Seasoning Stix look simple enough, but there is actually quite a bit of science behind this culinary creation that infuses flavor from this inside out.

As the cooking process progresses, the combination of heat, moisture and time interact to transform the solid Stix into a liquid that is then infused into the food. This infusion depends on many factors, but our experience is that the flavors migrate into the food for up to two inches from where the sticks are inserted.

Different blends of Season Stix migrate differently. In particular, the garlic and heat tones of the Sriracha Seasoning Stix seem to migrate well past the point of insertion, while other favors, the jalapeno pepper flavor for example, is more concentrated with less migration. Of course, different cuts of proteins have varying densities, so some experimenting is often required to suit your palate or that of those for whom you are cooking.

And, don’t forget, Sriracha Seasoning Stix are also spicy and delicious in vegetables leaving a creamy ribbon of spicy Sriracha goodness.

Generally speaking we like to insert Stix every few inches. But, if you want more flavor, insert closer together – less flavor, insert further apart.

An approximately 3-ounce portion of meat, fish or poultry is about the size of your palm. While this portion size is the amount recommend by many nutritionists, most cooks serve portions that are at least twice this size. For an average 6-ounce serving, which is approximately the size of your hand, we would recommend approximately 5 or 6 Seasoning Stix.

Again, use more for more flavor and less for less flavor as you see fit.