Are There Different Varieties of Stevia?

November 22, 2025 •

5 min read

The genus Stevia contains over 240 species of plants native to South America, but only a select few produce the sweet compounds used commercially. The sweetener commonly known as 'stevia' is, in fact, not a single variety but a family of intensely sweet compounds called steviol glycosides, which are extracted and refined to various degrees.

Quick Summary

This article explores the many types of stevia available on the market, from the whole leaf and full-spectrum extracts to individual, high-purity steviol glycosides like Reb A and Reb M. It details how different levels of processing create variations in sweetness, flavor profile, and purity, and compares these options to help consumers make informed choices.

Key Points

Not One Variety: The term 'stevia' refers to both the plant species Stevia rebaudiana and the zero-calorie sweeteners derived from it, which come in multiple varieties.
Refinement Changes Flavor: Different levels of processing create variations in sweetness and flavor; less refined products like the whole leaf can have an herbal or liquorice taste, while highly refined extracts taste more like sugar.
Steviol Glycosides: The sweet-tasting compounds are called steviol glycosides, with Reb A, Reb D, and Reb M being the most common, each with a unique taste profile.
Taste Depends on Glycoside: For the cleanest, most sugar-like taste, look for products with a high concentration of Reb M or Reb D, as Reb A can sometimes have a bitter aftertaste.
Blends Add Fillers: Many store-bought stevia products are blends containing sugar alcohols like erythritol, which add bulk but can cause digestive issues in some people.
Whole Leaf is Unapproved: The whole stevia leaf and crude extracts are not approved by the FDA for use in commercial food products, unlike highly purified steviol glycoside extracts.
Consider the Source: Some high-purity Reb M and Reb D are produced through bioconversion or fermentation, which is a key distinction from compounds directly extracted from the leaf.

Stevia: From Leaf to Refined Sweetener

The sweet taste of stevia comes from a group of natural, calorie-free compounds called steviol glycosides, found primarily in the leaves of the Stevia rebaudiana plant. The sweetness intensity and flavor profile vary dramatically depending on how these glycosides are processed and refined. It is a common misconception that all stevia products are the same, leading many to have a negative experience with a bitter-tasting product without realizing cleaner-tasting options exist.

The Whole Leaf: The Most Natural Form

The least processed form of stevia is the whole leaf, which is simply dried and sometimes ground into a green powder. This form retains all of its natural plant compounds, offering a more balanced flavor that is less intensely sweet and typically lacks the lingering aftertaste found in highly refined products. However, the whole leaf is not approved by regulatory bodies like the FDA for use in food products, although it can be grown for personal use. It is also less potent than its extracted counterparts.

Full-Spectrum Extracts

Full-spectrum extracts are a step above the whole leaf. They are made by steeping the leaves in water or alcohol, which is then filtered and concentrated. This process retains a wider variety of steviol glycosides than single-compound products, resulting in a more potent sweetener than the raw leaf, but with a more complex flavor profile. Some brands pride themselves on offering full-spectrum extracts that balance sweetness with a more rounded, natural taste.

Individual Glycosides: Purity and Taste

As manufacturers seek to eliminate the bitter aftertaste associated with some stevia compounds, they isolate and concentrate individual steviol glycosides. The three most prominent and desirable are Rebaudioside A (Reb A), Rebaudioside D (Reb D), and Rebaudioside M (Reb M).

Rebaudioside A (Reb A): For years, Reb A was the most common refined stevia extract used in commercial products. While a significant improvement over less refined forms, it can still have a slight, liquorice-like aftertaste, especially in high concentrations. It is 200–300 times sweeter than sugar.
Rebaudioside D (Reb D) and Rebaudioside M (Reb M): These are newer, highly sought-after steviol glycosides known for having the cleanest, most sugar-like taste profile with little to no bitterness. They are also extremely potent sweeteners. However, since Reb D and Reb M exist in very small quantities in the stevia leaf, they are often produced via bioconversion or enzymatic fermentation, starting with more abundant steviol glycosides like Reb A.

Stevia Blends: Combining with Other Ingredients

Many commercial stevia products are not pure stevia extract but blends that combine steviol glycosides with other fillers or sweeteners. Common additives include erythritol, dextrose, or maltodextrin, which are used to improve flavor, texture, and bulk, making them easier to measure and use in cooking. Some people, however, may experience digestive discomfort from these sugar alcohols.

Comparison of Stevia Varieties


Feature	Whole Stevia Leaf	Rebaudioside A (Reb A)	Rebaudioside M (Reb M)	Stevia Blends
Processing Level	Minimal: Dried and ground	Highly refined: Isolated extract	Highly refined/Bioconverted	Highly processed: Mixed with fillers
Sweetness	Mild, significantly less potent than extracts	200–300x sweeter than sugar	250–450x sweeter than sugar	Varies, often formulated for 1:1 sugar replacement
Flavor Profile	Herbal, often with a liquorice-like note and no bitterness	Sweet with potential for a bitter aftertaste	Cleanest, most sugar-like taste, no bitterness	Enhanced flavor, sometimes with a cooling effect from sugar alcohols
Common Use	Herbal teas, traditional medicine	Tabletop sweeteners, beverages, baked goods	Premium food and beverage products	Tabletop sweeteners, baking, cooking
Cost	Generally low for personal cultivation	Varies, but widely available	Most expensive due to low natural abundance or complex production	Price varies based on additives and brand

The Difference in Taste and Purity

The perception of stevia as bitter often stems from its early, less refined forms and the predominance of the Reb A glycoside in many products. Higher concentrations of stevioside and other less desirable glycosides contribute to this bitterness. Modern processing techniques, including enzymatic bioconversion, have made it possible to produce purer and more palatable versions like Reb M and Reb D, which mimic the taste of sugar much more closely. As a result, the market has shifted towards these cleaner-tasting options to improve consumer satisfaction. The taste difference can be so significant that a person who dislikes one type of stevia may have a completely different experience with another.

Conclusion: Choosing the Right Stevia Variety

With numerous varieties of stevia available, there is no single answer to the question of what "stevia" is. The choice depends on your personal taste preferences, cooking needs, and desired level of processing. For those seeking the most natural option, the whole leaf is the closest to the plant's original form, though it's not approved for commercial products. If a clean, sugar-like taste is the priority, highly refined Reb M is the premium choice. For an everyday, versatile sweetener, Reb A is a common and affordable option, while stevia blends offer convenient 1:1 sugar replacements for baking and cooking. To avoid the potential digestive side effects of added sugar alcohols, always check the ingredients list. By understanding these differences, consumers can better navigate the stevia market and find the perfect sweetener for their needs.

Potential Health Benefits and Considerations

Beyond providing calorie-free sweetness, stevia extracts have been studied for several potential health benefits, including their role in managing blood sugar levels and blood pressure. However, the whole leaf is considered a crude extract by regulatory bodies and has not been evaluated for safety in the same way as high-purity steviol glycoside extracts. The safety of stevia extracts is a key differentiator from artificial sweeteners, as it is generally well-tolerated with no known long-term adverse effects when consumed in moderation. Those with allergies to the Asteraceae family (daisies, ragweed) should be cautious.

For those interested in exploring the various options, consider experimenting with different products, from liquid drops to granular blends. Pure extracts offer concentrated sweetness, while blends are useful for baking where volume is a factor. The key is to match the stevia variety to the specific application, from a mild sweetener for tea to a potent, clean-tasting option for desserts. Healthline on Stevia vs Sugar

Frequently Asked Questions

Stevia is the name for the plant and the general category of sweeteners derived from it. Reb A (Rebaudioside A) is one specific steviol glycoside, and was one of the first and most widely used refined stevia extracts, known for its high potency and minimal bitter aftertaste compared to other early extracts.

Stevia is of natural origin, but the level of processing varies. The most natural form is the dried whole leaf, while modern sweeteners are highly refined extracts that have gone through significant processing to isolate and purify the sweet compounds. Some modern compounds like Reb M are often produced via bioconversion or fermentation from other sources.

The bitter taste is often caused by the presence of certain steviol glycosides, such as stevioside, or lower-quality, less refined extracts. High-purity extracts, particularly Reb M and Reb D, have been developed to eliminate this bitterness.

Stevia blends, which combine steviol glycosides with fillers like erythritol or dextrose, are often better for baking because they provide the bulk and volume that sugar offers. Pure stevia extract is too potent to be used cup-for-cup with sugar.

Among the different steviol glycosides, Reb M and Reb D are the sweetest and cleanest-tasting, offering the most sugar-like flavor profile. They are significantly more potent than the whole leaf or other extracts.

Yes, you can grow Stevia rebaudiana at home. The leaves can be dried and used to sweeten beverages like tea. However, the raw leaf and crude extracts are not approved for commercial food products by the FDA.

High-purity stevia extracts are generally considered safe. Some people may experience digestive discomfort, such as bloating or gas, if they consume products containing added sugar alcohols like erythritol. Allergic reactions are rare.