Stevia sweetener

Only if the product is made for a like-for-like swap: pure steviol glycosides are far sweeter than sugar, while some blends are bulked out to measure more like it. Even then, sugar adds bulk and helps cakes brown, so the texture and colour may change.

Yes; steviol glycosides tolerate normal baking temperatures. For cakes and biscuits, use a baking blend intended to replace sugar, since a tiny amount of pure stevia will sweeten but will not provide sugar’s bulk or browning.

Some people notice a lingering liquorice-like or bitter note, especially when a drink or dessert is heavily sweetened. Start with a small amount and add more only if needed; blends can taste different from pure steviol glycosides.

Keep it tightly closed in a cool, dry cupboard, away from steam and moisture. Use a dry spoon for powder or granules, and refrigerate liquid products only if their packaging says to.

It works well in tea, coffee, yoghurt, porridge and cold drinks. Stir powder or granules into hot drinks until dissolved; for smoothies or cold drinks, liquid stevia is often easier to mix in.

The sweet-tasting steviol glycosides are extracted from the leaves of the stevia plant and purified. The powder, drops or granules you buy may also contain other ingredients to make them easier to measure or use.

No. Stevia sweetener is usually made from purified sweet compounds in the leaves, rather than simply ground leaves. Dried leaves have a leafy, herbal flavour and are used differently from concentrated drops or granules.