Tis the season to eat a lot of sugar! Yet sugar truly does not agree with me. For years we hardly ate any of the stuff, which greatly improved our health. Recently we’ve been eating sugar in some homemade preserves, baking and liqueurs, but I still like to drop the amount in a recipe and pop up the sweetness with stevia.
Stevia rebaudiana, sweetleaf, sugarleaf. Stevia is centuries old, and there are arguments all over the world about its use, for it presents a compelling alternative to sugar and sugar substitutes. Japan has used stevia for years and years, but Europe has only just this month approved it. Stevia is exceptional in that it hardly alters blood sugar, yet is completely natural, simply a leaf extract. You can even grow the stuff yourself. I love stevia for sweetening drinks and it is excellent in yogurt. A couple of drops is plenty as the sweetness is intense and can easily be overdone. In baking it doesn’t behave like sugar, unfortunately, but I pair it with some other sweetener to increase the sweetness, which I can then get away with in smaller amounts – a bit of sugar, honey, maple syrup, fruit. It’s just the thing for a cup of cocoa or a batch of eggnog. I even use it in our homemade toothpaste.
I’m quite fond of dishes and utensils that were designed according to how a particular food is stored, decanted, prepared, eaten. The food determines the structure that holds it, and then its devoted container creates a tradition. Sugar bowls, creamers, teapots, pepper grinders, jelly moulds.
Since stevia is so well loved in our house, I found it its own decanter. A beloved gift from my sweetheart, a mouth-blown glass piece by Japanese sculptor and designer Takenobu Igarashi, called droplet. It is a bit of fine sculpture. Droplet was designed for soy sauce, but translates beautifully to stevia. Simply cover the opening at the top, hold the dropper over the dish and lift your finger to release as many drops as you like. Sculpture, design, physics, and food. Beautiful.