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Stevia: Everything You Need to Know About the Natural Sweetener
Two to three hundred times sweeter than sugar, zero calories, and all thanks to a small green leaf grown for centuries in South America: stevia has plenty to intrigue. Here’s everything you need to know to choose it well and use it every day — including where to find it here in Paris. 🌿
What is stevia?
Stevia (Stevia rebaudiana) is a plant native to Paraguay and Brazil, where the Guarani people chewed its leaves to sweeten drinks and infusions long before refined sugar arrived. Its sweetening power comes from molecules naturally present in the leaf, steviol glycosides (mainly stevioside and rebaudioside A), which are 200 to 300 times more intense than table sugar.
A direct result of this potency: only very small amounts are needed, and its calorie content is zero. Another advantage: stevia benefits from a strict European regulatory framework — purified steviol glycosides have been approved in the European Union since 2011. So this is a far cry from synthetic sweeteners: here, everything starts from a leaf.
Stevia, sugar, honey, agave: the comparison
To make sense of the main ways to sweeten things, here’s how stevia compares to sugar, honey and agave syrup.
| Sweetener | Sweetening power | Calories /100 g | Origin | In the kitchen |
|---|---|---|---|---|
| Stevia | ×200 to 300 | ≈ 0 kcal | Leaf (South America) | Drinks, yoghurts, baking |
| White sugar | Reference (×1) | ≈ 400 kcal | Beet / cane | All-purpose |
| Honey | ×1.1 to 1.5 | ≈ 320 kcal | Beehive | Toast, herbal teas |
| Agave syrup | ×1.2 to 1.4 | ≈ 310 kcal | Agave plant | Cold drinks, desserts |
The big difference is obvious at a glance: while sugar, honey and agave all provide around 300 to 400 kcal, stevia sweetens… without the calories. That’s what makes it a top ally for cutting back on sugar day to day without giving up sweetness.
Which stevia to choose? Three formats, three uses
Stevia comes in several forms. Each has its own strengths:
Our house tip: if you’re just starting out, the liquid extract is the easiest to dose (one drop too many and it quickly turns very sweet!). For baking, crystallised powder behaves closest to sugar. And for purists, nothing beats pure leaf powder, with its most herbal, plant-forward taste.
🧠 Stevia: true or false?
Test your knowledge — click to reveal the answer.
1. Stevia is a synthetic chemical sweetener.
False. Stevia is a plant: its sweetening power comes directly from the leaves of Stevia rebaudiana, unlike synthetic sweeteners made in a laboratory.
2. You need a lot of stevia to sweeten as much as sugar.
False. It’s actually the opposite: being 200 to 300 times sweeter, just a pinch is enough. Hence the importance of dosing it carefully.
3. Stevia has roughly the same calories as sugar.
False. Its pure sweetening power carries virtually no calories, whereas sugar provides around 400 per 100 g.
4. You can cook and bake with stevia.
True. Especially with crystallised powder, which measures like sugar. The result isn’t always identical (sugar also affects texture), but it’s entirely possible.
5. Stevia is approved in Europe.
True. Purified steviol glycosides have been approved in the European Union since 2011.
Our tips for cooking with stevia
Stevia has a flavour profile slightly different from sugar, sometimes with a faint note reminiscent of liquorice. A few tips for getting used to it: start with small amounts and adjust, pair it with other flavours (vanilla, cinnamon, cocoa) that round out the taste, and use it first in drinks and yoghurts, where it blends in perfectly. In baking, keep in mind that sugar also adds bulk and softness: you often get the best results by replacing only part of the sugar.
Frequently asked questions about stevia
Does stevia have a distinctive taste?
Yes, a slight aftertaste that some compare to liquorice, more or less noticeable depending on the extract. Stevias rich in rebaudioside A are generally the most neutral in the mouth.
Can it be used for baking?
Absolutely, ideally using crystallised powder, which measures like sugar. For cakes, replacing only part of the sugar often gives a better texture.
Is stevia really natural?
The sweetening power really does come from the stevia leaf. Depending on the product, you’ll find either pure dried leaf or extracted and purified steviol glycosides: in every case, the origin is plant-based.
Does stevia keep for a long time?
Yes. Whether as a powder or a liquid extract, it keeps for a very long time away from light and moisture. Since it’s used in very small amounts, one container usually lasts for months.
Want to go further towards a less sugary everyday diet?
Want to take it further towards eating less sugar day to day? Take a look at these plants from the Dynveo range:
Glycémie 7 (7-active complex) · Berberine · Ceylon Cinnamon · White Mulberry
And for delicious, less sugary cooking, take a look at our cocoa powders and beans and our weight management range.
Looking to buy stevia in Paris? You’ll find our full range in store at Herba Barona, 10 rue Théophile Roussel, 75012 Paris (métro Ledru-Rollin), Tuesday to Saturday, 9:30am–6:30pm — or order online with Click & Collect for same-day pickup.
Herba Barona — dietary supplements and natural products, in Paris since 2006. 🌿