Ground Stevia

Ground stevia is made from dried Stevia rebaudiana leaves milled into a fine green powder, its concentrated sweetness makes it easy to sweeten drinks and food with a precisely measured amount

The sweetness comes naturally from steviol glycosides found in the leaves, particularly stevioside and rebaudioside A, these compounds work in both hot and cold preparations and remain useful in recipes that require cooking or baking

When ground stevia replaces part or all of the sugar in a suitable recipe, it reduces the amount of added sugar and the calories that sugar would have contributed, its fine texture also allows it to blend directly into drinks, fruit, porridge and dough without prior preparation

For tea and herbal infusions: stir between 1/16 and 1/8 teaspoon into 240 ml after brewing, mix thoroughly and use the lower amount when the tea already contains naturally sweet ingredients such as cinnamon, fruit or fennel

For a pot of mint tea: add between 1/4 and 1/2 teaspoon of ground stevia to a one-litre teapot after the tea and mint have finished brewing, stir thoroughly before serving

For coffee: use approximately 1/16 teaspoon for a cup containing 180 to 240 ml, stir well while the coffee is hot so the powder spreads evenly

For homemade lemonade: blend 1/4 teaspoon with the juice of 2 lemons and one litre of cold water, increase to 1/2 teaspoon when a sweeter lemonade is preferred, then serve with ice and lemon slices

For iced tea: prepare one litre of black, green or herbal tea and allow it to cool slightly, stir in 1/4 teaspoon of stevia while the tea is still warm, chill and serve over ice with lemon, orange or fresh mint

For smoothies: add 1/8 teaspoon to a smoothie containing approximately 300 ml, it pairs particularly well with banana, mango, pineapple, strawberry, apple, cacao or cinnamon

For fresh juice: mix between 1/16 and 1/8 teaspoon into 250 ml of orange, lemon, apple or mixed berry juice, shake or blend before serving so the powder remains evenly distributed

For fruit salad: whisk 1/8 teaspoon of stevia into 2 tablespoons of orange or lemon juice, pour the mixture over approximately 4 cups of strawberries, citrus fruit, melon, apples or pears and toss gently

With porridge or oats: stir between 1/16 and 1/8 teaspoon into one cooked serving, then add cinnamon, banana, apple, dates, almonds or cacao according to preference

For chia pudding: blend 1/8 teaspoon with 250 ml of milk or a plant-based drink before adding the chia seeds, this distributes the sweetness more evenly throughout the mixture

For a quick fruit compote: add between 1/8 and 1/4 teaspoon to 500 g of chopped apples, pears, peaches or berries while cooking, add cinnamon or lemon if desired and keep the finished compote refrigerated

For cakes and biscuits: use a recipe developed specifically for whole-leaf stevia whenever possible, sift the stated amount with the flour, cacao or spices so it spreads evenly through the batter

When adapting an ordinary sugar recipe: replace only part of the sugar during the first preparation, stevia provides sweetness but does not supply the same volume, moisture, browning or texture as sugar, keeping part of the original sugar or using a recipe designed for stevia gives a more dependable result

For salad dressings: mix 1/16 teaspoon with 3 tablespoons of olive oil, 1 tablespoon of lemon juice or vinegar and a pinch of salt, use it to balance the acidity in citrus dressings served with carrots, cabbage, cucumber, fruit or mixed leaves

For marinades: add 1/16 teaspoon to a mixture of lemon juice, olive oil, garlic and spices prepared for approximately 500 g of chicken or vegetables, the measured sweetness helps balance strongly acidic marinades

Store ground stevia in a tightly closed container in a cool, dry and dark place, measure it with a completely dry spoon and close the container immediately after use