Stevia Information
Stevia- a naturally sweet herb. The leaves on this plant contain glycosides which are the sweetening agent. Stevioside is the main glycoside and strength varies depending on the plant species. Stevia Rebaudiana Bertoni has been found to contain not only the most steviosides and rebaudiosides but also show an overall benefit to the body. Stevia in its natural organic and most nourishing state (leaf, green powder, tea made with either) may have a light licorice aftertaste. The Stevia white powder is processed by a crystallizing process which then resembles sugar. However, it is not sugar. Stevia is much sweeter than sugar necessitating extremely less per serving since Stevia is 200-300 times sweeter than refined sugar.
Stevia provides numerous benefits to the human body:
• Low calorie (ten calories per pound) considered zero calorie at this rate,
• No trans-fat,
• No sodium (less than 5 mg per serving of Stevia White Powder-considered zero),
• No sodium (leaf or Green Powder),
• No gluten,
• No starch,
• No carbohydrates,
• Zero Glycemic Index,
• No preservatives,
• No artificial sweeteners,
• No chemical solvents,
• Non-toxic,
• No yeast,
• No side-effects,
• No SUGAR.
What does this mean to you?
• Diabetics (does not raise blood glucose levels),
• Safe for you and your children (no ‘high’ and no ‘crash’ like refined sugar),
• May aid with weight loss, (diet)
• Does not enhance yeast growth like refined sugar does,
• Anti-plaque as it does not promote tooth decay,
• Anti-bacterial,
• Natural diuretic,
• Can be used as a flavor enhancer.
What does Stevia contain?
• 100% natural sweetness (all forms of Stevia Rebaudiana),
• Green powder and leaf: Trace minerals & vitamins such as Beta-Carotene, Manganese, Potassium, protein, Vitamin C, Fiber, Magnesium, Calcium, Iron, and over 100 phytonutrients.
In December 2008 the U.S. Food and Drug Administration (FDA) approved Stevia product rebaudiosides A (rebiana) as a general purpose sweetener.
Numerous studies have been done worldwide on the safety of Stevia Rebaudiana, all had positive results. It has been shown to regulate blood glucose levels, be diabetic safe, non-carcinogenic (not cancer producing), aid in the suffering of hypertension. Additionally, Stevia has been found to retard plaque on teeth and suppress antibacterial growth.
Stevia Rebaudiana has been used in numerous countries for generations as a natural no-calorie sweentener. Originating in northeastern Paraguay and used for centuries by its native people, it has gained worldwide use. Japan approved the use of Stevia after strictly regulating artificial sweeteners in the 1940’s. Stevia, in its various forms represent over 40% of sweetening agents used in Japan. Additionally, Stevia usage has spread to Brazil, Argentina, and other South American counties, Australia, South Korea, Canada, China, England, United States and many other counties.
What can I use Stevia in?
• Cakes
• Pies
• Cookies
• Muffins
• Other baked goods
• Home-made ice cream
• On a salad as a food enhancer
• In a spaghetti sauce
• Water-add calorie free flavoring (liquid extract)
• Tea
• Flavored drinks
• Coffee
• Mouthwash
• Any food/drink item that you want naturally sweet
What forms of Stevia can I get?
• Seed,
• Plant,
• Dried Leaf, (small and large cut)
• Crushed leaf green powder,
• Liquid extract green/brown, made from green powder,
• White powder,
• White powder tablets,
. Clear extract made from white powder.
Most forms listed above are available on the Products page.
Cal-Stevia plans to produce a cookbook in the future. Most current recipe books use the white powder or white powder extract. Stevia doesn’t caramelize or make a good meringue or interact with yeast to rise breads but other than that, use is limited only by the imagination. For recipes using green powdered stevia, purchase the Growing and Using Stevia book by Jeffrey Goettemoeller and Karen Lucke.
A second cookbook is now offered titled Stevia Everyday. It contains 50 recipes using green powder, or white powder, or small cut dried leaf, or fresh leaf, or liquid depending on the recipe, by Thompson.
Stevia is very sweet. Typically, 1/2 teaspoon of white stevia equals one cup of refined sugar. This changes the moisture content and consistency of a regular recipe calling for refined sugar. You must compensate for these factors. For every 1 cup of refined sugar you take out of a recipe, you will need to add 1/3 cup of liquid. Many recipes use the liquid extract as it works well.
Conversion Table-Basic Guide
Refined Sugar Stevia Green Powder Stevia White Powder Clear Stevia Liquid
1 teaspoon 1/8 teaspoon A few grains 2-4 drops
1 Tablespoon 3/8 teaspoon ½ pinch 6-12 drops
¼ cup 1 ½ teaspoon Pinch (1/16 tea) 1/4 teaspoon
½ cup 1 Tablespoon 1/8 teaspoon 1/3 teaspoon
1 cup 1-2 Tablespoons 1/3 -1/2 teaspoon ½ teaspoon
All stevia conversions are a guideline. Depending on Stevioside content you may need to increase or decrease amounts. Start with less, add as needed. Stevia is suitable for baking to up to 198C or 390 degrees F.
Daily uses: herbal supplement, tea, coffee, add to grain cereals, cereal, baked goods, in sauces, salads, everywhere you need flavor and/or sweetness.
All Stevia products sold on this website contain zero calories, zero carbs, zero salt, and zero gluten.
Liquid Stevia Extracts are made with Stevia and distilled water, no alcohol and no sticky glycerine! Refrigerate after opening, keep refrigerated for up to two weeks. Store non-liquid Stevia products in a dry, cool, dark (cupboard) area.
New Stevia products will be added as available. Check back or use contact page to be placed on email for specials, discounts and the newest products.
Cal-Stevia, is located in far-Northern California, Siskiyou County (near the Oregon State border). The small farm contains about 2000 apple trees AKA Apples of Gold/Rainbow Products, growing different varieties of apples. The farmer is also a bee-keeper and sells honey and other bee products. Local customers are welcome to purchase items right from the farm and save on shipping. Also u-pick tomatoes, and other garden vegetables. Apples of Gold, 13739 Old Westside Rd., Grenada, CA 96038. 1-530-436-2610 1-530-436-2610 .
ALL RIGHTS RESERVED. 2012.
Stevia provides numerous benefits to the human body:
• Low calorie (ten calories per pound) considered zero calorie at this rate,
• No trans-fat,
• No sodium (less than 5 mg per serving of Stevia White Powder-considered zero),
• No sodium (leaf or Green Powder),
• No gluten,
• No starch,
• No carbohydrates,
• Zero Glycemic Index,
• No preservatives,
• No artificial sweeteners,
• No chemical solvents,
• Non-toxic,
• No yeast,
• No side-effects,
• No SUGAR.
What does this mean to you?
• Diabetics (does not raise blood glucose levels),
• Safe for you and your children (no ‘high’ and no ‘crash’ like refined sugar),
• May aid with weight loss, (diet)
• Does not enhance yeast growth like refined sugar does,
• Anti-plaque as it does not promote tooth decay,
• Anti-bacterial,
• Natural diuretic,
• Can be used as a flavor enhancer.
What does Stevia contain?
• 100% natural sweetness (all forms of Stevia Rebaudiana),
• Green powder and leaf: Trace minerals & vitamins such as Beta-Carotene, Manganese, Potassium, protein, Vitamin C, Fiber, Magnesium, Calcium, Iron, and over 100 phytonutrients.
In December 2008 the U.S. Food and Drug Administration (FDA) approved Stevia product rebaudiosides A (rebiana) as a general purpose sweetener.
Numerous studies have been done worldwide on the safety of Stevia Rebaudiana, all had positive results. It has been shown to regulate blood glucose levels, be diabetic safe, non-carcinogenic (not cancer producing), aid in the suffering of hypertension. Additionally, Stevia has been found to retard plaque on teeth and suppress antibacterial growth.
Stevia Rebaudiana has been used in numerous countries for generations as a natural no-calorie sweentener. Originating in northeastern Paraguay and used for centuries by its native people, it has gained worldwide use. Japan approved the use of Stevia after strictly regulating artificial sweeteners in the 1940’s. Stevia, in its various forms represent over 40% of sweetening agents used in Japan. Additionally, Stevia usage has spread to Brazil, Argentina, and other South American counties, Australia, South Korea, Canada, China, England, United States and many other counties.
What can I use Stevia in?
• Cakes
• Pies
• Cookies
• Muffins
• Other baked goods
• Home-made ice cream
• On a salad as a food enhancer
• In a spaghetti sauce
• Water-add calorie free flavoring (liquid extract)
• Tea
• Flavored drinks
• Coffee
• Mouthwash
• Any food/drink item that you want naturally sweet
What forms of Stevia can I get?
• Seed,
• Plant,
• Dried Leaf, (small and large cut)
• Crushed leaf green powder,
• Liquid extract green/brown, made from green powder,
• White powder,
• White powder tablets,
. Clear extract made from white powder.
Most forms listed above are available on the Products page.
Cal-Stevia plans to produce a cookbook in the future. Most current recipe books use the white powder or white powder extract. Stevia doesn’t caramelize or make a good meringue or interact with yeast to rise breads but other than that, use is limited only by the imagination. For recipes using green powdered stevia, purchase the Growing and Using Stevia book by Jeffrey Goettemoeller and Karen Lucke.
A second cookbook is now offered titled Stevia Everyday. It contains 50 recipes using green powder, or white powder, or small cut dried leaf, or fresh leaf, or liquid depending on the recipe, by Thompson.
Stevia is very sweet. Typically, 1/2 teaspoon of white stevia equals one cup of refined sugar. This changes the moisture content and consistency of a regular recipe calling for refined sugar. You must compensate for these factors. For every 1 cup of refined sugar you take out of a recipe, you will need to add 1/3 cup of liquid. Many recipes use the liquid extract as it works well.
Conversion Table-Basic Guide
Refined Sugar Stevia Green Powder Stevia White Powder Clear Stevia Liquid
1 teaspoon 1/8 teaspoon A few grains 2-4 drops
1 Tablespoon 3/8 teaspoon ½ pinch 6-12 drops
¼ cup 1 ½ teaspoon Pinch (1/16 tea) 1/4 teaspoon
½ cup 1 Tablespoon 1/8 teaspoon 1/3 teaspoon
1 cup 1-2 Tablespoons 1/3 -1/2 teaspoon ½ teaspoon
All stevia conversions are a guideline. Depending on Stevioside content you may need to increase or decrease amounts. Start with less, add as needed. Stevia is suitable for baking to up to 198C or 390 degrees F.
Daily uses: herbal supplement, tea, coffee, add to grain cereals, cereal, baked goods, in sauces, salads, everywhere you need flavor and/or sweetness.
All Stevia products sold on this website contain zero calories, zero carbs, zero salt, and zero gluten.
Liquid Stevia Extracts are made with Stevia and distilled water, no alcohol and no sticky glycerine! Refrigerate after opening, keep refrigerated for up to two weeks. Store non-liquid Stevia products in a dry, cool, dark (cupboard) area.
New Stevia products will be added as available. Check back or use contact page to be placed on email for specials, discounts and the newest products.
Cal-Stevia, is located in far-Northern California, Siskiyou County (near the Oregon State border). The small farm contains about 2000 apple trees AKA Apples of Gold/Rainbow Products, growing different varieties of apples. The farmer is also a bee-keeper and sells honey and other bee products. Local customers are welcome to purchase items right from the farm and save on shipping. Also u-pick tomatoes, and other garden vegetables. Apples of Gold, 13739 Old Westside Rd., Grenada, CA 96038. 1-530-436-2610 1-530-436-2610 .
ALL RIGHTS RESERVED. 2012.