[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

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Ingredients:

2 tbs toasted black sesame seeds
3 tbs sweet rice flour
1½ cup water
½ ts salt
for garnish:

a dried jujube with the pit taken removed
a few pumpkin seeds
Directions:

Toast sesame seeds

Put the black sesame seeds into a strainer and scrub them under running water.
Drain the seeds and put them in a thick bottomed pan or pot. Stir with a wooden spoon over medium high heat for a few minutes.
When the sesame seeds start popping, lower the heat. Keep stirring until they’re crispy.
Make porridge

Blend the toasted black sesame seeds with ½ cup of water for 1 minute until the mixture is smooth.
Add 1 cup of water to the mix and blend it again for another minute.
Put 3 tbs of sweet rice flour into a thick bottomed pot. Mix in the sesame mixture with a wooden spoon.
Bring to a boil. Keep stirring over medium high heat for about 2 to 3 minutes until it bubbles.
Lower the heat to a simmer. Keep stirring for 3 to 5 minutes. The porridge will thin out a little and become shiny.
Add ½ ts salt and mix it well. Transfer to a serving bowl.
Garnish with a jujube and pumpkin seeds (or pine nuts) and serve warm.