Although it entered our lives a few years ago, consuming stevia traditionally goes back a long time. It is a plant in South America that has been consumed by boiling in water or drying. They called the plant 'sugary leaf' in its history up to 200 years ago. Industrial use of stevia began in Japan in the 1970s, and today it is grown in many countries such as Kenya, China, Vietnam, Brazil, and Argentina. In Turkey, studies are also carried out in the Black Sea region.

When we look into the structure of the stevia leaves, we will see that the sweet taste comes from the glycosides. These molecules' sweetness (according to the dextrose) is different, and a high-purity stevia is 250–300 times sweeter than sugar. The processing of stevia is basically harvesting, extracting, and purifying like other plant-based flavor ingredients (sugar cane, vanilla, etc.).

According to recent data, stevia has no harmful effect on human health. The low level of glycemic index and no accumulation in the liver while metabolizing in the body have led to an increasingly widespread use.

Stevia is a plant-based alternative to sugar for people who love a sweet taste but also want weight control. It seems that Stevia will be with us, as it turns out that sugar is the cause of many illnesses, but it doesn't take this taste out of our lives.

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