I bought Stevia, It's bitter and tastes like a
mixture of alum, licorice, and saccharin.
==
The bitterness is likely a matter of using far too much, and may also
relate to your source of supply, the form you're using. Portion
control is difficult. I use both extract and the raw form for nearly
everything I do these days, including baking of biscotti, etc. The
extract (white powder) is highly concentrated. I put maybe 1/2
teaspoons in 3/4 cup of water and whisk.. then use about 1 t to equal
a cup of sugar.
If this is the form you're using, and you're experiencing bitterness,
I suspect you need to use far less. I don't notice bitterness, but
did read of that as a symptom of "too much". I sprinkle the green on
cereal, or whisk a small amount of it in soy-milk.. again about 1/4
teaspoon to a 2 cup bowl of cereal (big eater!). The green, or 'raw
form' has a slightly 'minty taste' and I'm quickly becoming quite
fond of it in herbal teas.
In reading about Stevia I think I learned that it's grown in many
places, and that the taste can vary some. It's said that Paraguay is
the best.. but then it's grown as well in China and is heavily used
as a sugar substitute in Japan in the manufacture of much food.
24242 Porto Fino, Dana Point CA 92629
*Tell me and I'll forget... * Involve me and I'll learn
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