Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals. The stevia compositions of the present invention comprise a mixture of rebaudioside A and rebaudioside B at a ratio ranging from about 5%:95% to about 95%:5% (w/w) or a mixture of rebaudioside D and rebaudioside B at a ratio ranging from about 5%:95% to about 95%:5% (w/w).
