A teaspoons to grams conversion turns a spoon measurement into a weight, so you can measure an ingredient on a kitchen scale instead of with measuring spoons.
Input Parameters
Imperial teaspoon: 5.919 mL, a mathematically derived historical value, not a modern UK teaspoon standard.
Ingredient: Water
Documented cooking estimates. Results vary with packing, brand, moisture, and preparation.
Conversion Result
Conversion Formula
Weighing helps in baking, where small amounts of salt, yeast, and baking powder affect the result, and in cooking when a recipe lists grams but your spoons are marked in teaspoons. A teaspoon measures volume, not weight, so the number of grams depends on the ingredient: 1 US teaspoon holds about 4.20 g of granulated sugar but about 6.00 g of fine table salt.
Use the tsp to grams converter for any amount, or use the formula, the conversion charts, and the common ingredient conversions on this page.
Measurement basis: unless a section says otherwise, values on this page are for a level US teaspoon (about 4.93 mL) and are approximate cooking estimates. Packing, particle size, and measuring method change the weight of a spoonful. The converter contains 70 source-documented ingredient entries; the measurement guide lists the source and assumptions behind each value.
To convert grams to teaspoons, press the swap button next to the amount box, then enter the weight in grams. The amount label changes from Teaspoons (tsp) to Grams (g), and the result shows the number of teaspoons for the selected ingredient and teaspoon size.
The converter divides the weight by the ingredient's grams per teaspoon:
teaspoons = grams ÷ grams per teaspoonFor example, 10 g of granulated sugar is 10 ÷ 4.20 = 2.38 US teaspoons, and 10 g of table salt is 10 ÷ 6.00 = 1.67 US teaspoons.
Multiply the number of teaspoons by the ingredient's weight per teaspoon. The weight per teaspoon is the conversion factor, and it comes from the ingredient's density. Do the multiplication by hand, or let the converter apply the conversion factor for you.
The converter contains only ingredient forms with a documented source and conversion basis. Choose the exact supported form; unsupported forms are not inferred from another ingredient, and the measurement guide explains the coverage rules.
The teaspoons to grams formula is: grams = teaspoons × grams per teaspoon.
grams = teaspoons × grams per teaspoon
teaspoons = grams ÷ grams per teaspoonThe grams-per-teaspoon value combines two numbers: the size of the teaspoon in milliliters and the ingredient's density in grams per milliliter.
grams per teaspoon = teaspoon volume (mL) × density (g/mL)For granulated sugar measured in a level spoon, the density is about 0.852 g/mL. One US teaspoon is 4.929 mL × 0.852 g/mL = 4.20 g. The same sugar in a 5 mL metric teaspoon weighs about 4.26 g.
To convert 2½ teaspoons of double-acting baking powder, multiply 2.5 × 4.00 g = 10.00 g.
One level US teaspoon of granulated sugar weighs about 4.20 g. A 5 mL metric teaspoon of granulated sugar weighs about 4.26 g.
This is a cooking-reference estimate for granulated white sugar only. Brown sugar, powdered sugar, and other sugar forms pack differently and use separate entries in the converter.
One level US teaspoon of fine table salt weighs about 6.00 g. Kosher, flaky, and rock salts can differ: their larger, irregular crystals leave more air in the spoon, so a teaspoon of them weighs less than a teaspoon of fine table salt.
Kosher salt brands differ in crystal shape, so the converter provides separate entries for Diamond Crystal and Morton's kosher salt; choose the matching brand or weigh the salt when a recipe gives grams.
Ingredient density decides how many grams fit in a teaspoon. A teaspoon is a fixed volume. A dense ingredient such as fine table salt puts about 6.00 g into a US teaspoon, while lighter active dry yeast granules put about 3.10 g into the same spoon. One teaspoon of fine table salt weighs about 1.94 times as much as one teaspoon of active dry yeast.
For dry ingredients, the measured weight of a teaspoon also depends on how the ingredient fills the spoon:
Because of these factors, every teaspoon-to-gram value is an approximation. Weigh ingredients on a kitchen scale when a recipe depends on exact amounts.
This tsp to grams chart lists approximate weights for level US teaspoons (about 4.93 mL). For a 5 mL metric teaspoon, each value is about 1.4% higher.
| Teaspoons | Water | Granulated white sugar | Fine table salt | Active dry yeast | Double-acting baking powder |
|---|---|---|---|---|---|
| ⅛ tsp | 0.62 g | 0.53 g | 0.75 g | 0.39 g | 0.50 g |
| ¼ tsp | 1.23 g | 1.05 g | 1.50 g | 0.78 g | 1.00 g |
| ½ tsp | 2.46 g | 2.10 g | 3.00 g | 1.55 g | 2.00 g |
| ¾ tsp | 3.70 g | 3.15 g | 4.50 g | 2.33 g | 3.00 g |
| 1 tsp | 4.93 g | 4.20 g | 6.00 g | 3.10 g | 4.00 g |
| 1½ tsp | 7.39 g | 6.30 g | 9.00 g | 4.65 g | 6.00 g |
| 2 tsp | 9.86 g | 8.40 g | 12.00 g | 6.20 g | 8.00 g |
| 2½ tsp | 12.32 g | 10.50 g | 15.00 g | 7.75 g | 10.00 g |
| 3 tsp | 14.79 g | 12.60 g | 18.00 g | 9.30 g | 12.00 g |
| 4 tsp | 19.72 g | 16.80 g | 24.00 g | 12.40 g | 16.00 g |
| 5 tsp | 24.65 g | 21.00 g | 30.00 g | 15.50 g | 20.00 g |
| 6 tsp | 29.58 g | 25.20 g | 36.00 g | 18.60 g | 24.00 g |
Ingredient density chart: grams in one level teaspoon for each ingredient form in the converter, for US and 5 mL metric teaspoons. All values are approximate cooking estimates; see the sources and assumptions.
| Ingredient | 1 US tsp | 1 metric tsp |
|---|---|---|
| Water | 4.93 g | 5.00 g |
| Granulated white sugar | 4.20 g | 4.26 g |
| Fine table salt | 6.00 g | 6.09 g |
| Active dry yeast | 3.10 g | 3.14 g |
| Double-acting baking powder | 4.00 g | 4.06 g |
This gram to teaspoon chart lists approximate level US teaspoons (about 4.93 mL) for common weights. Results such as 0.83 tsp do not match a measuring spoon. Round to the nearest spoon only when small differences do not matter; weigh yeast, salt, and leaveners.
| Grams | Water | Granulated white sugar | Fine table salt | Active dry yeast | Double-acting baking powder |
|---|---|---|---|---|---|
| 1 g | 0.20 tsp | 0.24 tsp | 0.17 tsp | 0.32 tsp | 0.25 tsp |
| 2 g | 0.41 tsp | 0.48 tsp | 0.33 tsp | 0.65 tsp | 0.50 tsp |
| 3 g | 0.61 tsp | 0.71 tsp | 0.50 tsp | 0.97 tsp | 0.75 tsp |
| 4 g | 0.81 tsp | 0.95 tsp | 0.67 tsp | 1.29 tsp | 1.00 tsp |
| 5 g | 1.01 tsp | 1.19 tsp | 0.83 tsp | 1.61 tsp | 1.25 tsp |
| 10 g | 2.03 tsp | 2.38 tsp | 1.67 tsp | 3.23 tsp | 2.50 tsp |
| 15 g | 3.04 tsp | 3.57 tsp | 2.50 tsp | 4.84 tsp | 3.75 tsp |
| 20 g | 4.06 tsp | 4.76 tsp | 3.33 tsp | 6.45 tsp | 5.00 tsp |
| 25 g | 5.07 tsp | 5.95 tsp | 4.17 tsp | 8.06 tsp | 6.25 tsp |
| 30 g | 6.09 tsp | 7.14 tsp | 5.00 tsp | 9.68 tsp | 7.50 tsp |
| 40 g | 8.11 tsp | 9.52 tsp | 6.67 tsp | 12.90 tsp | 10.00 tsp |
| 50 g | 10.14 tsp | 11.90 tsp | 8.33 tsp | 16.13 tsp | 12.50 tsp |
Each value below is for a level US teaspoon (about 4.93 mL) and is an approximate cooking estimate. Use the converter for other amounts or for a metric teaspoon.
One US teaspoon of water weighs about 4.93 g, and one 5 mL metric teaspoon weighs about 5.00 g. One milliliter of water weighs about 1 g, so the weight of a spoonful of water in grams is close to the spoon's volume in milliliters.
This is a rounded cooking estimate; the actual weight varies with temperature and dissolved substances.
One US teaspoon of granulated sugar weighs about 4.20 g.
To go from grams back to teaspoons, 1 g of granulated sugar is about 0.24 US teaspoons. Other sugar forms need their own values.
One US teaspoon of fine table salt weighs about 6.00 g.
These values are for fine table salt. Kosher, flaky, and rock salts can differ, so do not use the table salt value for them; weigh them when a recipe gives salt in grams.
The calculator's all-purpose flour entry uses a 120 g-per-US-cup reference for aerated, spooned-and-leveled flour. Use the recipe's stated weight where available.
If you measure flour by the spoon, spoon it into the measuring spoon and level it; scooping compresses the flour and adds weight.
Butter is available in the converter using a 113 g-per-half-US-cup reference. When a recipe gives butter by weight, weigh it; many butter wrappers are also marked in tablespoons.
One US teaspoon of active dry yeast weighs about 3.10 g.
This is a rounded recipe reference for active dry yeast: 2¼ teaspoons is approximately a 7 g packet, and products may differ. Instant yeast has a separate converter entry; fresh yeast is a different product and is not included.
One US teaspoon of baking powder weighs about 4.00 g.
This is a cooking-reference estimate for double-acting baking powder. Brands and formulations may differ; follow package or recipe weights when given. Baking soda is a different leavener with its own weight, so do not swap one for the other.
Fine garlic powder is available in the converter; its source lists 3.1 g per US teaspoon. Granulated garlic has a coarser texture than garlic powder, so one value would not fit both.
A gram measures mass, and a teaspoon measures volume. Grams tell you how much of an ingredient there is; teaspoons tell you how much space the ingredient fills. Converting between teaspoons and grams always needs the ingredient's density.
A teaspoon is a small unit of volume used in cooking and baking. In the United States customary system, a teaspoon is one-third of a tablespoon and one-sixth of a US fluid ounce, about 4.93 mL. The National Institute of Standards and Technology (NIST) lists 4.93 mL as the approximate conversion for a teaspoon, and NIST Handbook 44 rounds the measuring teaspoon to 5 mL. A metric teaspoon is exactly 5 mL. An Imperial teaspoon is not offered while its definition is being verified.
Recipes mean a level teaspoon unless they say otherwise. A heaped or rounded teaspoon holds more than a level one, and its size varies from cook to cook.
A gram is a unit of mass in the metric system, equal to one-thousandth of a kilogram. The kilogram is the base unit of mass in the International System of Units (SI). A kitchen scale measures ingredients in grams, and one milliliter of water weighs about 1 g.
Use level measuring spoons for very small amounts, and a kitchen scale that reads in 0.1 g steps when an amount must be exact. A scale that reads in 1 g steps cannot measure small amounts reliably: ¼ teaspoon of table salt weighs about 1.50 g, so a 1 g step is two-thirds of the whole amount.
Each page below has its own sourced value, conversion table and calculator preset for one ingredient.
Multiply the number of teaspoons by the ingredient's weight per teaspoon. For granulated sugar, 3 US teaspoons × 4.20 g = 12.60 g. The weight per teaspoon depends on the ingredient's density and the teaspoon size, so use an ingredient-specific value instead of one number for every ingredient.
It depends on the ingredient. One level US teaspoon holds about 4.93 g of water, 4.20 g of granulated sugar, 6.00 g of fine table salt, 3.10 g of active dry yeast, and 4.00 g of double-acting baking powder. These are approximate cooking estimates. No single gram value applies to every ingredient, because each ingredient has a different density.
One gram is about 0.24 US teaspoons of granulated sugar, 0.17 teaspoons of fine table salt, 0.32 teaspoons of active dry yeast, or 0.20 teaspoons of water. To find the value for another ingredient, divide 1 by that ingredient's grams per teaspoon.
Only for water in a metric teaspoon. A 5 mL metric teaspoon of water weighs about 5.00 g, and a US teaspoon of water weighs about 4.93 g. For other ingredients, 5 g fills a different volume: about 1.19 US teaspoons of granulated sugar, 0.83 teaspoons of fine table salt, or 1.25 teaspoons of double-acting baking powder.
A level quarter US teaspoon of active dry yeast weighs about 0.78 g, based on a rounded recipe reference of 3.10 g per teaspoon. Instant yeast is a different product and is not covered by this value. Weighing less than 1 g needs a scale that reads in 0.1 g steps, so a ¼ teaspoon measuring spoon is usually the more practical tool.
