Stevia is a flowering plant that grows wild in the meadows and mountains of Latin America. Its sweet taste has always made it so popular!
In South America, the Guarani Indians named stevia ka'á-helê, which means sweet grass or sweet herb.
The least we can say is that they were right: the stevia leaf has a sweetening power 30 to 45 times greater than that of sugar. To reduce the bitterness of mate, the Natives therefore got into the habit of adding a few stevia leaves...
A custom since taken up by many beverage manufacturers, convinced like them by the sweetness of stevia.
Used for nearly 2,000 years as a natural sweetener, stevia is now cultivated all over the world.
It was its slightly downy leaves that caught our eye.
Harvested in late autumn, just before the plant flowers, they are then delicately dried and cut.
What's next? You know it. Like flavor balancers, our master infusers will use stevia to add a sweet, licorice note to some of Les 2 Marmottes' recipes.
Queen of discretion, stevia has quietly made its way into several recipes.
This is the case, for example, with our Citrus or Lemon-Ginger infusion: like the Guaranis did before us, we sought to counterbalance the bitterness of lemon and orange with a hint of Stevia.
For Apple-Cinnamon , what inspired us was the gourmet side of stevia which brings a light jammy note to this infusion.
In Tutti Fleuri , Mêlée de Fruits or 1,2,3...Sommeil!, we have sought to bring roundness to infusions dominated by floral or vegetal aromas.
In fact, thanks to stevia, our master brewers spend their time bringing back their grain of… sugar! (and we don’t blame them!)
Here we go!
