Stevia's Common and Scientific Names
Stevia is derived from the plant species Stevia rebaudiana. Beyond this botanical classification, the plant is known by a variety of simpler, descriptive names. These common monikers often highlight the plant's most notable characteristic: its intense sweetness. Some of the most frequently used names include:
- Sweetleaf: A simple, direct reference to the sweet taste of the plant's leaves.
- Sugarleaf: Similar to sweetleaf, this name emphasizes its ability to serve as a sugar substitute.
- Candyleaf: This name playfully suggests its use as a sweet treat.
- Honey Leaf Plant: A name derived from its sweet taste, used particularly in some regions of cultivation.
The Science Behind the Sweetness
The sweet-tasting compounds within the Stevia rebaudiana plant are a group of molecules known as steviol glycosides. These compounds are what food manufacturers extract, purify, and sell as commercial sweeteners. The main glycosides responsible for the sweet taste are stevioside and various forms of rebaudioside (such as rebaudioside A, D, and M), each with slightly different taste profiles and sweetness levels. The refinement process of these extracts removes some of the bitter or licorice-like aftertaste associated with the less-refined or crude leaf extracts.
Brand Names and Extracted Components
When you purchase a product containing stevia, you are often buying a highly refined extract blended with other ingredients, not the crushed leaf itself. This means many stevia products have proprietary brand names that don't always contain the word 'stevia.' For instance, manufacturers use purified rebaudioside A (often abbreviated as Reb A), a specific steviol glycoside, to create various brand-name sweeteners.
Comparison of Stevia Forms
To help differentiate the various types of stevia you may encounter, here is a comparison table:
| Form of Stevia | Composition | Sweetness vs. Sugar | Typical Uses | Key Characteristics |
|---|---|---|---|---|
| Whole or Crushed Leaves | Raw, dried leaves | ~10-15x sweeter | Herbal teas, medicinal use (traditional) | Bitterness or licorice aftertaste; not FDA approved for food use |
| Crude Stevia Extracts | Less-refined extract | ~200-300x sweeter | Dietary supplements (limited FDA use) | Often retains a bitter aftertaste; not approved as a food additive |
| High-Purity Steviol Glycosides (e.g., Reb A) | Highly refined extract, often blended | ~200-450x sweeter (varies) | Food and beverages as sweetener | Less bitter, clean taste profile; approved as a food additive |
| Brand-Name Sweeteners (e.g., Truvia) | Refined glycosides mixed with other ingredients like erythritol | Variable (depends on blend) | Tabletop sweetener, cooking, baking | Formulated for improved taste and texture |
What Makes Different Stevia Extracts Taste Different?
The perception of sweetness and the presence of any lingering aftertaste in stevia products is largely dependent on the specific steviol glycosides used. Early stevia sweeteners relied heavily on stevioside, which has a distinct licorice-like aftertaste, particularly at high concentrations. Modern advances, however, have allowed for the extraction and purification of other glycosides. Rebaudioside A (Reb A) is a common, less bitter option, while Rebaudioside M (Reb M) is prized for having a taste profile very close to that of sugar. The specific blend of these glycosides and any accompanying bulking agents, such as erythritol, determines the final flavor profile of the commercial sweetener.
The Commercial Market for Stevia
The rise in consumer demand for low-calorie and natural sweeteners has driven the widespread commercial cultivation of Stevia rebaudiana, primarily in countries like China, Paraguay, and Brazil. This has also led to the development of many competing brand names, often derived from refined Reb A. Companies like Coca-Cola and PepsiCo have also developed their own branded stevia sweeteners, such as Truvia and PureVia, respectively, for use in their beverages and other food products. The market continues to evolve, with new extraction methods and glycoside blends being introduced to improve the taste and eliminate any undesirable aftertastes.
Conclusion
To answer the question "is there another name for stevia?", yes, there are several, and the answer depends on whether you are referring to the plant itself, its extracted compounds, or the final commercial product. The plant Stevia rebaudiana has common names such as sweetleaf, sugarleaf, and candyleaf. The sweet-tasting components are called steviol glycosides, with specific types like rebaudioside A and stevioside dominating the market. Ultimately, brand names like Truvia and PureVia represent highly refined and blended versions of these natural extracts. Understanding these different names and forms helps clarify why the experience of using stevia can vary widely between products, from the bitter-tinged whole leaf to the clean, sugar-like taste of modern purified extracts.
For more in-depth information about stevia's properties and extraction process, the International Food Information Council (IFIC) offers helpful resources.
