- Stevia rebaudiana is a perennial shrub belonging to the Asteraceae family, native to Paraguay and Brazil. It is most widely recognized for its sweet leaves, which contain naturally occurring glycosides—especially stevioside and rebaudioside A—that are many times sweeter than sucrose but contain no calories. These properties make Stevia a popular natural alternative to synthetic sweeteners in various food and beverage products. The plant has been used for centuries by the indigenous Guaraní people of South America, who referred to it as “ka’a he’ê,” meaning “sweet herb,” using it to sweeten teas and traditional medicines.
- The Stevia plant typically grows to a height of 60–120 cm (24–48 inches) and thrives in semi-humid, subtropical climates. It features slender, branched stems with elongated, lance-shaped leaves that are the primary source of sweetness. During its flowering phase, Stevia produces small, tubular white flowers, although commercial cultivation focuses on leaf production rather than floral attributes. The plant prefers well-drained, sandy soils and moderate sunlight, and while it can be grown from seed, most propagation is done via cuttings to preserve sweetness levels and ensure genetic consistency.
- In terms of chemical composition, Stevia leaves contain a complex mixture of steviol glycosides, with stevioside and rebaudioside A being the most prominent. These compounds are heat-stable, pH-stable, and do not ferment, making them ideal for use in a wide range of food processing applications. The sweetness of Stevia is not accompanied by the bitter aftertaste that characterizes many synthetic sweeteners, particularly when high-purity rebaudioside A is used.
- Beyond its use as a sweetener, Stevia has also attracted scientific interest for its potential health benefits. Research suggests it may help regulate blood glucose levels, making it suitable for diabetics. It also appears to have antihypertensive, anti-inflammatory, and antioxidant properties. Regulatory authorities such as the U.S. FDA and European Food Safety Authority have approved purified steviol glycosides for use in food, although whole-leaf extracts and crude Stevia products are not universally approved due to insufficient safety data.
- Stevia rebaudiana has gained global popularity in recent decades, with cultivation now widespread in countries like China, India, and parts of Southeast Asia. Its growing use as a sugar substitute reflects broader health trends and consumer interest in natural, low-calorie food products. As research continues and agricultural practices improve, Stevia is likely to play an increasingly important role in the food and health industries worldwide.
