Stevia is a plant native from South America that was originally cultivated by the Guaraní who recognized its properties and used it as a natural sweetener. During the last four decades, stevia production and consumption have increased as its attributes have become known.

It has been used in Japan for almost 50 years as a natural sweetener because food additives are banned. In its natural form, stevia is 15 times sweeter than sugar from sugarcane, and as an extract it is 100 to 300 times sweeter.

Stevia leaf has its own taste, different from sugar.

The taste of pure stevia extract is bitter and cannot be consumed alone, so it is necessary to mix it with other components to improve its taste.

Worldwide, stevia powder is sold with rebaudioside A, which is the component that has the greatest concentration of the sweet effect contained in stevia. Bolivian laboratories still do not have the capacity to extract this component industrially.

Caserita prefers to offer this with steviol glycosides that are obtained by hand without using any chemicals.

Our containers of powdered stevia extract contain:

- Steviol Glycosides: components extracted from stevia through an artisan process of crystallization based on water.

- Maltodextrin: additive derived from corn starch and wheat, used for sweetness and to increase volume. It is the component commonly used in low-calorie foods.

- Sucralose: is the only artificial sweetener extracted from sugar. It has the same taste as common sugar, but no calories.

For the safety of our customers, Caserita analyzes each lot of stevia it sells at a certified lab in La Paz, Bolivia.

This lot of stevia was analyzed on January 27, 2012.

100 mg/ 0,5 carats of stevia contains:

Nutritional Information:

This product may be consumed by all family members, including pregnant women.