A flavored toothpick and a method for preparing such, the product exhibiting improved capacity for delivering flavor and additives to the user, among other advantages. The toothpick may be prepared by pretreating the wooden substrate to increase porosity and decrease hardness. The toothpick is then immersed in a solution containing an additive, a masking agent, and a sweeting agent, where the toothpick absorbs the solution. Alternatively, the toothpick may be placed with the solution in a sealed chamber under vacuum pressure to infuse the toothpick with the additive solution and any desired flavoring.
