Common Name: SteviaBotanical Name: Stevia rebaudianaPlant Family: Asteraceae (Sunflower family)Plant Part Used: LeafForm: Dried, Whole, Crushed, or PowderedRegion & Habitat:Stevia is native to the highlands of Paraguay and Brazil in South America. It grows naturally in semi-humid subtropical regions with well-drained, slightly acidic soils and prefers partial shade to full sun. The plant thrives in areas with consistent moisture and temperatures between 15-30°C. Commercial cultivation has expanded globally to include Japan, China, Kenya, Thailand, and parts of North America and Europe.Traditional & Cultural Use:Indigenous Guaraní people of Paraguay have used stevia leaves for centuries, calling it "ka'a he'ê" meaning "sweet herb." They traditionally used the leaves to sweeten bitter teas and as a general sweetening agent in food and beverages. Stevia was introduced to the broader world in the early 20th century and became commercially available in the UK and EU markets as a natural sweetener alternative, particularly gaining popularity in the late 20th and early 21st centuries.Preparation & Application:Stevia leaves can be used fresh or dried as a natural sweetener. For tea, use 1-2 fresh leaves or ¼ teaspoon of dried crushed leaves per cup of hot water. The leaves can be steeped for 5-10 minutes to extract sweetness. Dried leaves can be ground into powder for use in baking or added to herbal tea blends. Start with small amounts as the sweetening power is concentrated.Organoleptic Notes:Fresh green leaves with a mild, grassy aroma and intensely sweet taste followed by a slight licorice-like aftertaste. Dried leaves are darker green to brown with concentrated sweetness that can be 10-15 times sweeter than sugar. The sweetness has a clean profile with subtle herbal undertones.