Bitterness – the common name for non-toxic, nitrogen-free, naturally occurring organic chemical compounds that have a bitter taste. Most of the bitter compounds are various types of glycosides.

They occur mainly in plants of the bitter, complex and lip family. Of the plants, bitterness mainly contain: a skyscraper, yellow bitterness, three-leaf beaver and common centuria.

In medicine, they are most often used in the form of alcohol extracts (tinctures and medicinal wines).
Taken in appropriate doses before eating, they strengthen the secretion of gastric juices, and besides, they have a calming and strengthening effect, so they are readily taken and used during convalescence.
Bitter herbs are used to flavor various vermouths and bitter stomach liqueurs.