An object of the present invention is to provide a flavoring composition capable of conveniently imparting a sense of cooking to a seasoning and a food. A flavoring composition containing component group A consisting of (A1) 2,6-dimethylpyrazine and (A2) 2-ethyl-3-methylpyrazine, and component group B consisting of at least one compound selected from (B1) allyl sulfide, (B2) allyl disulfide and (B3) allyl methyl disulfide.
