When I searched to find out how much Stevia is in a packet, the result said 1/16 of a teaspoon. I bought a bag of (Walmart) Stevia that says cup for cup for substituting their Stevia for sugar in a recipe. My recipe (for strawberry jam) calls for 12 packets of Stevia. The stevia powder referred to in this chart is the pure form, or the liquid made from the pure powder. You can also buy ready-made stevia liquid concentrate from your local health food store. Pour the solution into a dropper-style bottle and refrigerate. For this reason, we recommend turning the powder into a “working solution.”ĭissolve one teaspoon of white powder in three tablespoons of filtered water. Even the tiny amount you may gather onto the point of a dinner knife might make that cup of tea or coffee too sweet. When you need only the smallest amount of sweetener to flavor a cup of tea or coffee, for example, you may find the stevia powder a little difficult to adjust. Remember, these equivalents are approximate. When substituting stevia for sugar, use the following chart to determine proper amounts. While such products are still sweet, they don’t compare in strength to the pure powder.Īlthough different stevia products offer different levels of sweetness, we have provided approximate stevia equivalencies. Some companies combine pure stevia powder with maltodextrin or another filler. Your best option is to try a few different brands and choose the one you like best. The quality, flavor, and sweetness varies from product to product. To complicate matters even further, there are a number of different companies that make stevia. As a rule, Americans like their foods sweet. Some people like their foods sweeter than others. Very sour foods like cranberries and lemons need more sweetener than a pie baked with apples or pears, which are naturally sweet. How do you determine the amount to use? Unfortunately, we can’t give you an exact answer for several reasons. Let’s say you’ve decided to substitute stevia for the sugar in some of your favorite recipes.
From The Stevia Cookbook, copyright 1999 Ray Sahelian and Donna Gates
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