flavouring

This term refers specifically to the additive used to create a taste profile, distinguishing it from the resulting taste itself (the flavor). It is frequently used in industrial, culinary, and regulatory contexts to describe synthetic or natural extracts added to a base product.

When referring to the process of adding taste, the word functions as a gerund. In this sense, it describes the active technique of seasoning or infusing a dish, often implying a deliberate culinary step rather than a static ingredient.