Stevia rebaudiana leaves contain diterpene glycosides, which have a sweet taste but have no calories in meals. Stevia has been used for generations as a sweetener by the local Guarani Indians of South America to counteract the bitter taste of various medications and beverages. This plant's diterpene glycosides are 100-300 times sweeter than sucrose and are now utilised as sugar substitutes in meals and beverages. They stay stable in food products under a wide variety of temperature and pH conditions throughout processing and have no shelf life constraints. When consumed, these glycosides do not cause a glycemic reaction, making them suitable for diabetics and obese people. Because of its growing diabetic and obese population, India has enormous demand potential for this natural sweetener. Stevia extracts have a high quantity of sweetening chemicals known as steviol glycosides, in addition to medicinal benefits. Along with rebaudioside B, C, D, Dulcoside, and Steviolbioside, the principal sweetening chemicals of importance are (Stevioside and rebaudioside A).