About
Stevia is a sugar substitute that is about 50 to 300 times sweeter than sugar. It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil. The active compounds in stevia are steviol glycosides, mainly stevioside and rebaudioside A. Some 60 different steviol glycosides have been identified in the leaves of Stevia rebaudiana Bertoni.
Taste profile
Derived from this ingredient's compounds · measured taste classes
bitter
Composition
2 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this foodPredicted from chemically-related foods · click to view molecular profile
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.