The leaf with zero calorie, which is 20 times sweeter than sugar and about 200 times sweeter than sugar in the form of extract, has been approved by the medical and food scientists as a better substitute for sugar in daily usage. The herb has its importance in the treatment of diabetes, obesity, weight management, insulin secretion, skin toning and healing, while it is equally an ingredient in Japanese style pickles, dried sea foods, cakes, breads and confectioneries. Stevia has a role in other areas also like, it can be boiled down into soya sauce and can be added to any beverages, including soft drinks.
In India, the trend is positive for the herb in the food market, as more and more companies are thinking about the better option instead of the calorie friendly sugar. With a wide market for various forms of Stevia, as leaf (raw material), crystal powder, crystal tablet, crystal liquid, and candies in the form of Indian Penny Court for better memory power, dry ginger for digestion and holy basil, obviously in cough soothing products.
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