Stevia rebaudiana Bertoni consisting of steviosides and rebaudioside has wide range of applications worldwide as a sweetener and additive for the reduction of calories to produce low caloric food products. The stevia production has increased in most of the countries i.e., grown in California, Hawaii, Canada, Malaysia, Brazil, Korea, Thailand, Taiwan and China. The prominent Health improving potential of stevia and its adjunct therapy of many chronic diseases have been confirmed by several studies. Another unique attribute of stevia extract is thermostablity that makes it to use in baking and cooking of food products. There is still debate on extraction methods and toxicology of stevia. Hence, the purpose of this effort is to review the literature regarding nutritional value, toxicity and extraction techniques to get highly purified compounds (steviol glycosides and steviosides) and technological aspects of stevia.