Sugar isn't always what brings sweetness to a dish. Sometimes, a single leaf is enough.

Our new Stevia arrives in the kitchen as a microgreen, small and delicate, but with an extraordinary trait: a naturally sweet intensity that reveals itself the moment it touches the palate.

The tiny leaves have a bright green colour and a delicate, almost understated look. But the first bite completely changes that perception.

The flavour is sweet, clean and remarkably persistent, with an intensity that's surprising for the size of the leaf. It's a different kind of sweetness from sugar: more vegetal, more aromatic, with a lingering presence on the palate.

Stevia doesn't need to simply replace sugar. It can be used to create contrast, balance acidity or bring a sweet note to a dish where no one would expect to find one.

It's especially interesting in desserts, naturally, but its possibilities go far beyond that. It works with tart fruits, citrus and berries. It pairs well with yoghurt, fresh cheeses or chocolate. It can create interesting contrasts with aromatic herbs, spices and more bitter elements.

It can also cross the line between sweet and savoury. In dishes with tomato, fermented vegetables or acidic preparations, a single small leaf can create an unexpected balance. With ceviches and other preparations where acidity takes the lead, it can be used to introduce a sweet dimension without adding liquids, sauces or sugar.

The great advantage lies precisely in its scale. You don't need to transform a recipe to work with Stevia. One or two leaves can be enough to change how an element of the dish is perceived.

It's an ingredient to use with precision, almost the way you'd use an aromatic herb or a spice.

And there's something particularly interesting about serving it whole: the diner sees a small green leaf and only afterwards discovers that this seemingly delicate leaf is capable of bringing a completely unexpected sweet intensity.

A small detail that changes how a dish reads. Give it a try!