The stevia genus includes 240 species, of which only two of the top two species have sweet enough shoots to be considered, and the absolute winner of the two is rebaudiana!
It contains the highest amount of steviol glycosides (about 15%), which give it its sweet taste.
The sweet taste of the plant is given by a so-called diterpene glycoside molecule, the metabolite of stevioside, steviol glycoside. It is a molecule 250-300 times sweeter than sugar, which can be used in cooking and baking because it retains its sweetness even when exposed to heat. What's more, it can't be broken down by digestive enzymes, so it's practically not absorbed by your body, so it has zero caloric value.
It can be used in foods with different pH levels, soft drinks or fermented dairy products, and can be used in anything "homemade", be it cakes, puddings, syrups, jams, preserves or yoghurts.
DIRECTION (1 serving = 0)
For sweetening cold and hot drinks and food, for baking and cooking (up to 198 degrees). Use in place of sugar in tea, coffee, food and drinks to taste: 1 tablet equals 1 teaspoon of sugar.
STORAGE
Store in a dry, cool place, out of the reach of children.
