Stevia is a plant that comes from South America. It has many medicinal purposes, however, it is best known for its use as a sweetener without the calories. 

Stevia is becoming popular as an alternative to artificial sweeteners and sugars. For those who have blood sugar related issues or weight issues, sugar is a great substitute. Should a sweetener need to be used, Stevia may be a good option as it is the least processed, is non toxic to the body and has a high density of sweetness.

A little goes a long way when it comes to Stevia as it is estimated to be 200 - 300 times sweeter than sweeter than sugar. Stevia is not as bulky as sugar; however it is possible to cook with Stevia. It is important to get the measurements correct when using Stevia as an alternative to sugar.

Advantages of Using Stevia

• Has no calories;
  
  
• Does not interfere with blood sugar levels so is suitable for diabetics;
  
  
• Can be used for cooking and baking as it is hest stable;
  
  
• Non-toxic;
  
  
• Does not cause cavities.

As Stevia and the advantages of Stevia are becoming more widely accepted, different varieties and extracts on the market are increasing. The several forms found from the various manufacturers, may have slightly different tastes.

Fresh Leaves

This is Stevia in its most natural state.  A leaf picked from a Stevia plant can sweeten a drink with just a slight licorice-like aftertaste. 

Stevia Extract in Powder Form

A teaspoon of extract is equivalent to 2 to 4 cups of sugar.  This version of Stevia can be dissolved in the ratio of 1 teaspoon: 3 tablespoons of filtered water.  Once mixed, the strong sweet taste is diluted somewhat and can be stored in a dropper bottle in the fridge and can be used whenever a dash of sweetening is needed when cooking.  Generally one teaspoon of this liquid is equal to 1 cup of sugar

Stevia Liquid

These come in 2 varieties:

• Black syrup concentrate;
  
  
• Clear concentrate.

Baking with Stevia Extract

Generally, baked goods do not give that caramel look that sugar does.  Stevia cannot be used when baking breads as the yeast ingredient must be activated by the sugar, or the bread won’t rise.

Conversion ratio

It is important to note that different products on the market will give different taste outcomes.  The general rule however is the following:

• 1 cup of sugar: 1/2 teaspoon of white Stevia powder
  
  
• 1 cup sugar: 1 teaspoon of Stevia liquid concentrate
  
  
• 1 tablespoon sugar: 6 to 9 drops of Stevia liquid extract (depending on the required taste)
  
  
• 1 teaspoon sugar: 2 to 3 drops of Stevia liquid