Stevia, kaa hee, wild sweet herb from South America - An overview

L Giuffre,E Ciarlo,R Romaniuk

doi:10.9755/ejfa.v25i10.16405

L Giuffre, E Ciarlo + Show 1 more

Open Access

https://doi.org/10.9755/ejfa.v25i10.16405

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Abstract

The use of Stevia rebaudiana Bertoni, perennial indigenous native plant from the tropical region of South America is presented, with a brief outlook on the history and uses of the wild plant by Guarani Indians, the crop domestication, and the authorization of its use as a natural sweetener in food and beverages. Other aspects considered are natural glycosides and physicochemical properties for food processing, nutritional information, medicinal properties, Stevia market and household uses. The future of this plant is promising but more research is needed to ensure use of leaves and steviosides, and also to study cultivation practices in various regions of the world

Highlights

IntroductionThe Guarani Indians had known for centuries about the unique advantages of ka'a he'e long before the arrival of the invaders from the Old World
Stevia Rebaudiana Bertoni is a wild herb, from the Asteraceae Family, a perennial indigenous native plant from the tropical region of South America, still in wild state in Paraguay, especially in the Department of Amambay, and Argentina's Misiones province
These native people knew the leaves of the wild stevia shrub to have a sweetening power unlike anything else, they commonly used the leaves to enhance the taste of the typical beverage: “mate” a bitter infusion, and medicinal potions, or chewed them for their sweet taste

Summary

Introduction

The Guarani Indians had known for centuries about the unique advantages of ka'a he'e long before the arrival of the invaders from the Old World These native people knew the leaves of the wild stevia shrub to have a sweetening power unlike anything else, they commonly used the leaves to enhance the taste of the typical beverage: “mate” a bitter infusion (a tea-like beverage), and medicinal potions, or chewed them for their sweet taste. The Stevia plants use as a sweetener was first observed in 1889 and since Stevia has become more widely produced for its natural sweetness as a no calorie, no carbohydrate alternative to sugar. From December 2011 steviol glycosides extracted from high purity Stevia are permitted by regulation of the EU as a food additive sweetener with the number E-960 (EU 1131, 2011)

Natural glycosides and physicochemical properties for food processing

Nutritional information According to results presented by Encuentro

Medicinal properties Sweetener

Conclusions