Hey David,
I hope you're doing well!
I'm looking for some further clarification on the distinction between alkaloidal and non-alkaloidal bitters. You mentioned Motherwort (which contains guanidine alkaloids) and California poppy (which contains isoquinoline alkaloids) as examples of non-alkaloidal bitters. Since both contain alkaloids, could you help me understand why they are classified as non-alkaloidal?
Would it be in part due to what's contributing to the bitter principle?
Thanks so much for your time!