This is made by simply drying and grinding the green stevia leaves. It contains the complete set of compounds found in the leaf, and because it is minimally processed, many consider it the most "natural" form of stevia.

Appearance and taste:  It is green in color due to the chlorophyll in the leaves. It has a mild, earthy, and licorice-like aftertaste that some people enjoy, while others find it bitter.

Use and regulation: While whole-leaf stevia can be grown at home for personal use, in many countries, such as the United States, it is not approved for use in commercial food products due to lack of extensive safety research.

Most of the stevia products found in supermarkets are made from a highly purified extract of steviol glycosides, particularly Rebaudioside A (Reb-A).

Appearance and taste: This version is a white powder and has a much cleaner, more sugar-like sweetness with far less of the licorice-like aftertaste than the green powder.

Sweetness level: The refined extract is significantly sweeter than sugar, with Reb-A being up to 200 times sweeter.

Commercial use: This form is approved by major food safety authorities, including the U.S. FDA, and is often blended with other ingredients like erythritol to reduce the potency and add bulk for easy measurement.

Whether green or white, stevia leaf powder is used as a sugar substitute in a wide variety of foods and drinks. It is a popular choice for:

Diabetics: Because it has a zero glycemic index and does not raise blood glucose levels.

Weight management: It has virtually no calories, making it a valuable tool for reducing caloric intake.

Keto and low-carb diets: It is a plant-based, carb-free sweetener that fits within strict dietary plans.

Cooking and baking: While it can be used, substituting it for sugar in baking can be tricky because it lacks the bulk and caramelizing properties of sugar. Recipes often need to be adjusted with other ingredients.