Teaspoon to Grams Calculator
Convert teaspoons to grams accurately — by ingredient. A teaspoon of salt weighs almost twice what a teaspoon of yeast does, so pick what you're measuring and get the real number.
Granulated sugar · 10 grams equals
2.38teaspoons
The default when a recipe just says "sugar". Free-flowing, so it needs no packing.
Formula: grams ÷ 4.2 = teaspoons
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Level teaspoons
1 tsp granulated sugar = 4.2 g
One level teaspoon of granulated sugar (white) weighs approximately 4.2 grams, based on a bulk density of 0.8525 grams per millilitre and a US teaspoon of 4.93 millilitres.
- Based on standard culinary reference values
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Last updated · Reviewed by the Ali Raza
How many grams are in a teaspoon?
There is no single answer — it depends on the ingredient. A teaspoon measures volume (4.93 millilitres) while a gram measures weight, so the conversion runs through how dense the ingredient is. One level teaspoon holds about 4.2 g of granulated sugar, 6.0 g of table salt, 4.8 g of baking soda and 3.1 g of active dry yeast.
The arithmetic is one multiplication: grams = 4.93 mL × the ingredient's bulk density. That is why the spread is so wide. A teaspoon of cocoa powder weighs 1.8 g and a teaspoon of honey weighs 7.0 g — the same spoon, four times the weight.
Every figure here assumes a level teaspoon, not a heaped one. These are culinary reference averages accurate to within a few percent; brand, humidity and packing all move the real number. Under about 5 g, and for yeast and salt especially, weigh it instead.
Overview
Why one teaspoon isn't one number
The most common conversion mistake in a kitchen is treating a teaspoon as a fixed weight.
Recipes written in grams and recipes written in teaspoons are measuring two different things. Grams are mass — what a scale reads. Teaspoons are volume — how much space something takes up. Bridging them requires knowing the ingredient’s bulk density, which is why a generic “grams to teaspoons” converter that ignores what you are measuring will be wrong more often than it is right.
The spread is bigger than most people expect. A level teaspoon of cocoa powder weighs about 1.8 g; a level teaspoon of honey weighs 7.0 g. That is a fourfold difference in the same spoon. Even within one category the gap matters: Diamond Crystal kosher salt is 2.8 g per teaspoon against 6.0 g for fine table salt, so swapping one for the other by volume roughly halves the seasoning.
This calculator asks which ingredient you are converting before it gives you a number. Pick it from the dropdown and the result updates as you type — no submit button, no page reload, and nothing sent anywhere. For the four ingredients people convert most, there are dedicated pages with deeper detail: sugar, salt, yeast and the full conversion chart.
Why use this
Built for people actually holding a spoon
Ingredient-specific
21 ingredients with their own reference density, not one generic number applied to everything.
Works both directions
Grams to teaspoons for reading a metric recipe, teaspoons to grams for weighing one out. One toggle.
Answers in fractions
Results round to the nearest quarter teaspoon, because measuring spoons have no 1.73 setting.
Free and private
No signup, no ads following you around, and no amount you type ever leaves your browser.
How to use it
Four steps to an accurate conversion
The whole thing takes about five seconds once you know which ingredient you're measuring.
- Pick your ingredientChoose from the dropdown — sugars, salts, yeasts, leaveners, flours, spices and liquids are all grouped. This is the step that determines accuracy.
- Set the directionGrams → teaspoons if you are reading a metric recipe. Teaspoons → grams if you are weighing one out. Tap the arrows to flip; your number carries across.
- Type your amountThe result updates on every keystroke. There is no calculate button because there is nothing to wait for — the maths runs locally.
- Read the fractionAlongside the decimal you get the nearest quarter-teaspoon equivalent and a spoon that fills to match, so you can measure it without doing further mental arithmetic.
Worked examples
One teaspoon, three very different weights
1 tsp granulated sugar
≈ 4.2 g
The number behind "teaspoons of sugar" on nutrition labels.
1 tsp table salt
≈ 6.0 g
The heaviest common dry ingredient — fine crystals leave no air gaps.
1 tsp active dry yeast
≈ 3.1 g
A 7 g sachet is 2¼ of these. Bread recipes live or die on this number.
Accuracy & methodology
Where these numbers come from
Every figure on this site is derived, not copied. We store each ingredient’s bulk density in grams per millilitre and multiply by the US legal teaspoon of exactly 4.92892159375 millilitres. That means a gram value and its teaspoon value can never drift apart, and converting in one direction and back returns the number you started with.
The densities themselves are commonly accepted culinary reference values for level measurements of the ingredient as normally stocked — spooned and levelled flour, firmly packed brown sugar, unsifted powders. Real kitchens vary by a few percent: granule size, humidity, how long the bag has been settling on a shelf, and whether you scoop or spoon all move the number. We publish one decimal place because that is the precision the underlying data honestly supports.
For seasoning, leavening and anything measured in spoons, that accuracy is more than enough. For bulk flour and sugar above roughly 50 g, a kitchen scale will always beat volume measurement — that is a limitation of teaspoons, not of this calculator. Read the full methodology.
The details
Things that quietly change the answer
Level, not heaped. Every value here assumes a teaspoon scraped flat with a straight edge. A heaped teaspoon holds roughly 1.5 to 2 times as much — enough to ruin a leavened or seasoned recipe on its own.
A US teaspoon is 4.93 mL; a metric teaspoon is 5 mL. The UK, Europe and Australia use the metric one. The 1.4% difference is smaller than the error from packing, so it rarely matters — but Australian tablespoons are 20 mL rather than 15 mL, and that one does.
Packing changes weight more than brand does. Scooping flour straight from the bag compresses it and can add 20% over spooning it in. Brown sugar is the opposite case: recipes assume it is packed, so measuring it loose leaves you short.
Yeast is the least forgiving. Active dry is 3.1 g per teaspoon and instant is 3.3 g, and instant is also about 25% more potent. A quarter-teaspoon error in a single loaf is a 10% dose change — visible in the rise. More on yeast conversions.
Three teaspoons make one tablespoon, everywhere except Australia. Once a conversion passes about 3 tsp, measuring by tablespoon is faster and less error-prone than counting spoonfuls.
Related conversions
Go deeper on a specific ingredient
Each of these pages carries its own reference values, worked examples and ingredient-specific detail.
- Grams of Sugar to Teaspoons CalculatorConvert grams of sugar to teaspoons instantly with our free, kitchen-accurate calculator. Granulated, brown and powdered sugar. No signup — try it now.
- Grams of Salt to Teaspoons CalculatorConvert grams of salt to teaspoons instantly with our free, kitchen-accurate calculator. Table, kosher and sea salt — brands differ by more than double.
- Grams of Yeast to Teaspoons CalculatorConvert grams of yeast to teaspoons instantly with our free, baker-accurate calculator. Active dry and instant yeast, including the 7 g sachet.
- Teaspoon to Grams Conversion ChartLook up any teaspoon to grams conversion in one chart — 1 g, 4 g, 7 g, 10 g, 20 g and more, across sugar, salt, yeast, flour and baking soda.
Who uses this
Real situations this solves
Home bakers converting recipes
European and Australian recipes list yeast, salt and sugar in grams; American measuring spoons do not. This closes that gap without a scale.
Bread makers measuring yeast
A 7 g sachet, a 500 g flour batch, a half recipe — yeast quantities are small enough that a rounding error changes the rise. Precision here is not fussiness.
Anyone watching sugar or sodium
Nutrition labels report grams. Translating 24 g of sugar into "about 6 teaspoons" is what makes the number mean something.
FAQs
Common questions about grams and teaspoons
Short, direct answers with the reference values included.
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.
More questions, including ingredient-specific ones, on the full FAQ hub.
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Pick your ingredient, type the amount, and get a number you can actually measure — down to the nearest quarter teaspoon. Free, instant, and nothing to sign up for.