The sweetness of the stevia plant is in its leaves which produce sweet compounds. These so-called steviol glycosides are 200 to 300 times sweeter than sugar – depending on which glycosides are used, or in which food or beverage application. The natural sweetener from the leaves of the stevia plant is released by steeping dried stevia leaves in water, filtering and separating the liquid from the leaves and stems, and further purifying the plant extract with either water or food grade alcohol – all conventional plant extraction methods. The result is a purely natural product.