trade names. They also occur in the related species S. phlebophylla (but in no other species of Stevia) and in the plant Rubus chingii (Rosaceae).

Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment.