By seasoning, we mean to emphasise or enhance the food's inherent flavour without altering it. Near the end of the cooking process, seasonings are typically added. Salt, pepper, and acids are the most popular seasonings (such as lemon juice). The purpose of seasonings, when used correctly, is to enhance the flavours of the original components; they cannot be tasted.
A flavouring is anything that alters or improves the food's original flavour. The addition of liqueur to a dessert, when both the new flavour and the previous flavour are discernible, is an example of how Seasoning can be utilised to contrast a taste. Alternately, flavourings may be combined to provide a distinct flavour that makes it difficult to identify the individual flavourings.