I know this might sound strange, but does anybody have a go to seasoning that they use when a dish needs a little bitterness? I'm thinking like vinegar or lemon for acid, fish sauce for umami, etc. I Use a pale ale for braises, but sometimes the veg adds more sweetness. I'm thinking a sort of pantry item that I can throw a little bit in to boost the bitterness a little bit, but not really add an identifiable flavor of its own? Thanks!