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!
I really like your question and may be back as I think back to other dishes I've made but one thing that immediately came to mind is tomato powder.
In the summer, when tomatoes are super-sweet, I use it to balance the sauce and, I've also added it to stews and braises to add a little tang and deepen flavours.