Teaspoon and gram conversion questions

It depends entirely on the ingredient, because a teaspoon measures volume and a gram measures weight. One level teaspoon holds about 4.2 g of granulated sugar, 6.0 g of table salt, 4.8 g of baking soda, 3.1 g of active dry yeast and 4.9 g of water.

Divide the weight in grams by the weight of one teaspoon of that ingredient. For granulated sugar that is 4.2 g, so 10 g of sugar ÷ 4.2 = 2.4 teaspoons. Using the wrong ingredient value is the single most common source of conversion error.

One gram is roughly a quarter teaspoon for most dry ingredients. Precisely: 1 g of granulated sugar is 0.24 tsp, 1 g of table salt is 0.17 tsp, and 1 g of active dry yeast is 0.32 tsp. Lighter powders take up more spoon space per gram.

Multiply the number of teaspoons by the gram weight of one teaspoon of that ingredient. Two teaspoons of table salt is 2 × 6.0 = 12 g; two teaspoons of granulated sugar is 2 × 4.2 = 8.4 g. The same spoonful, very different weights.

For granulated sugar, 1 gram is 0.24 teaspoons — just under a quarter teaspoon. The figure changes with the ingredient: 1 g of table salt is 0.17 tsp, 1 g of flour is 0.38 tsp, and 1 g of cocoa powder is 0.56 tsp because cocoa is so light.

There is no single answer, because grams measure mass and teaspoons measure volume. The conversion runs through the ingredient’s density. As a rough rule, 1 gram of a typical dry baking ingredient is a quarter to a third of a teaspoon.

Between about 1.8 g and 7 g, depending on what you are measuring. Cocoa powder needs only 1.8 g to fill a teaspoon; honey needs 7.0 g. Common baking ingredients cluster between 4 g and 6 g per level teaspoon.

Roughly a quarter of a teaspoon per gram for most dry ingredients. Exactly: 0.24 tsp for granulated sugar, 0.17 tsp for table salt, 0.21 tsp for baking soda and 0.32 tsp for active dry yeast. Divide 1 by the ingredient’s grams-per-teaspoon to get the figure.

Because ingredients have different bulk densities. A teaspoon is a fixed volume — 4.93 millilitres — but what fills it varies in how heavy and how tightly packed it is. Fine salt crystals leave almost no air gaps, while cocoa powder is mostly air.

Level, unless a recipe explicitly says otherwise. Every value on this site assumes a level teaspoon, scraped flat with a straight edge. A heaped teaspoon holds roughly 1.5 to 2 times as much, which is enough to spoil a leavened or seasoned recipe.

Almost, but not exactly. A US legal teaspoon is 4.93 mL, the metric teaspoon used in the UK, Europe and Australia is exactly 5 mL, and an Australian tablespoon is 20 mL rather than 15 mL. The teaspoon difference is under 2% and rarely matters.

Yes for seasoning, leavening and small quantities, which is where teaspoon measures are used. Values are culinary reference averages and are accurate to within a few percent. For flour, sugar and other bulk ingredients over about 50 g, a kitchen scale is more reliable.

No. Every conversion is calculated in your browser using JavaScript — nothing is sent to a server, logged or stored. There is no account, no cookie banner and no tracking of what you convert. That is also why results appear instantly as you type.

One level teaspoon of fine table salt weighs about 6.0 grams — the heaviest common dry kitchen ingredient by the spoonful. Kosher and coarse salts weigh far less for the same volume because their flakes stack loosely.

Ten grams of table salt is 1.7 teaspoons, or about 1¾ level teaspoons. If you are using Diamond Crystal kosher salt, the same 10 g fills 3.6 teaspoons — more than double, which is why salt brands are not interchangeable by volume.

Twenty grams of table salt is 3.3 teaspoons, or 1 tablespoon plus ¼ teaspoon. In Diamond Crystal kosher salt that same weight is 7.1 teaspoons, and in Morton kosher salt it is 4.2 teaspoons.

It depends on the brand. One teaspoon of Diamond Crystal kosher salt weighs about 2.8 g, while Morton kosher salt weighs about 4.8 g — nearly double. Recipes developed with one brand will be noticeably over- or under-salted with the other.

One gram of table salt is 0.17 teaspoons — a generous pinch, or about one sixth of a level teaspoon. For reference, the daily sodium limit of 2,300 mg corresponds to about 5.8 g of table salt, or just under one level teaspoon.

It depends on the ingredient: 20 g is 4.8 teaspoons of granulated sugar, 3.3 teaspoons of table salt, 6.5 teaspoons of active dry yeast, 4.2 teaspoons of baking soda and 4.1 teaspoons of water.

Forty grams is 9.5 teaspoons of granulated sugar, 6.7 teaspoons of table salt, or 15.4 teaspoons of all-purpose flour. At this weight a kitchen scale is more practical than counting spoons — 9.5 teaspoons is over 3 tablespoons.

Ten teaspoons is 42 g of granulated sugar, 60 g of table salt, 31 g of active dry yeast or 49 g of water. Ten teaspoons is also 3⅓ tablespoons, since 3 teaspoons make 1 tablespoon.

Four grams is 0.95 teaspoons of granulated sugar — effectively one level teaspoon. In table salt it is 0.67 tsp, in baking soda 0.83 tsp, and in active dry yeast 1.3 tsp.

Eleven grams is 2.6 teaspoons of granulated sugar, 1.8 teaspoons of table salt, or 3.5 teaspoons of active dry yeast. Eleven grams is also a common two-sachet yeast quantity in some European brands.

A quarter teaspoon holds about 1.1 g of granulated sugar, 1.5 g of table salt, 1.2 g of baking soda or 0.8 g of active dry yeast. It is the smallest measure in a standard measuring-spoon set.