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✿STEVIA REBAUDIANA SEEDS✿SWEETLEAF✿SUGAR LEAF✿HERB

The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.

With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.

Stevia is widely used as a sweetener in Japan where it has been available for decades.  Over the years, the number of countries in which stevia is available as a sweetener has been increasing.

For centuries, the Guaraní peoples of Paraguay, Bolivia and Brazil used stevia, which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba mate and medicinal teas for treating heartburn and other ailments. More recent medical research has shown promise in treating obesity^[15] and hypertension.  Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance; therefore, it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets.