Teaspoons to Grams Calculator
Convert teaspoons to grams — or grams to teaspoons — for any cooking or baking ingredient. Type in either field for instant results.
Convert tsp ↔ g
💡 Enter a value — result updates instantly.
Quick Samples
Worked Examples
Baking Powder
8 g
2 tsp × 4.0 g/tsp
Always level teaspoons
Table Salt
9 g
1.5 tsp × 6.0 g/tsp
Fine salt, level spoon
Instant Yeast
2.33 tsp
7g ÷ 3.0 g/tsp
≈ 2 ⅓ tsp
Honey vs Maple Syrup
7.0 g vs 6.7 g
1 tsp each — not equal
Density makes the difference
Teaspoons to Grams — Common Ingredient Chart
The table below lists the grams-per-teaspoon density for the most frequently used baking and cooking ingredients, with columns for 1, 2, and 3 teaspoons.
| Ingredient | g/tsp | 1 tsp | 2 tsp | 3 tsp (= 1 tbsp) |
|---|---|---|---|---|
| White Sugar | 4.2 | 4.2 g | 8.4 g | 12.6 g |
| Brown Sugar (packed) | 4.4 | 4.4 g | 8.8 g | 13.2 g |
| Powdered Sugar (sifted) | 2.5 | 2.5 g | 5.0 g | 7.5 g |
| Salt (table) | 6.0 | 6.0 g | 12.0 g | 18.0 g |
| Baking Powder | 4.0 | 4.0 g | 8.0 g | 12.0 g |
| Baking Soda | 4.8 | 4.8 g | 9.6 g | 14.4 g |
| All-Purpose Flour | 2.6 | 2.6 g | 5.2 g | 7.8 g |
| Cocoa Powder | 1.8 | 1.8 g | 3.6 g | 5.4 g |
| Cornstarch | 2.7 | 2.7 g | 5.4 g | 8.1 g |
| Butter | 4.7 | 4.7 g | 9.4 g | 14.1 g |
| Honey | 7.0 | 7.0 g | 14.0 g | 21.0 g |
| Olive Oil | 4.5 | 4.5 g | 9.0 g | 13.5 g |
| Water | 4.9 | 4.9 g | 9.8 g | 14.8 g |
How to Convert Teaspoons to Grams
A teaspoon is a unit of volume — 4.93 mL in the US standard. To convert teaspoons to grams, you must know the density of the ingredient. The formula is straightforward.
Formula: grams = teaspoons × grams_per_tsp
Each ingredient has its own grams_per_tsp constant based on its density. White sugar is 4.2 g/tsp. Table salt is 6.0 g/tsp. All-purpose flour is 2.6 g/tsp. For example, 3 teaspoons of white sugar = 3 × 4.2 = 12.6 grams. This calculator stores density data for 48 common ingredients so you get accurate results immediately.
Grams to Teaspoons — Reverse Conversion
This calculator is fully bidirectional. Enter a gram weight and it instantly calculates the equivalent teaspoons for your selected ingredient. The reverse formula is equally simple.
tsp = grams ÷ grams_per_tsp
Just type in the Grams field and the Teaspoons field updates automatically. This is especially useful when a recipe provides a weight but you need a spoon measurement for quick use.
Quick g to tsp Examples
| Weight | Sugar (4.2 g/tsp) | Salt (6.0 g/tsp) | Flour (2.6 g/tsp) | Baking Powder (4.0 g/tsp) |
|---|---|---|---|---|
| 5 g | 1.19 tsp | 0.83 tsp | 1.92 tsp | 1.25 tsp |
| 10 g | 2.38 tsp | 1.67 tsp | 3.85 tsp | 2.50 tsp |
| 15 g | 3.57 tsp | 2.50 tsp | 5.77 tsp | 3.75 tsp |
| 20 g | 4.76 tsp | 3.33 tsp | 7.69 tsp | 5.00 tsp |
Why a Teaspoon of Sugar Doesn't Weigh the Same as a Teaspoon of Salt
Both sugar and salt appear visually similar — both are fine crystalline powders — yet a teaspoon of table salt weighs 6.0 grams while a teaspoon of white sugar weighs only 4.2 grams. The difference comes down to molecular structure and crystal packing.
Salt (sodium chloride) crystals are small, dense cubes that pack together very efficiently. Sugar crystals are slightly larger and less regular in shape, leaving more air space between crystals when placed in a teaspoon. The result: the same volume holds more mass of salt than sugar.
Take this further: a teaspoon of cocoa powder weighs just 1.8 grams because it is an ultra-fine, fluffy powder with enormous amounts of air between particles. A teaspoon of honey weighs 7.0 grams because honey is a thick liquid with essentially no air at all. Density is the core concept — and it varies dramatically even between ingredients that look similar.
Heaped vs Level Teaspoons
A heaped (rounded) teaspoon contains approximately 1.5 times the volume of a level teaspoon. For a critical baking ingredient like baking powder or baking soda, this means a heaped teaspoon could add roughly 50% more leavening than intended, causing your cake to rise too quickly, crack, or collapse in the centre.
Unless a recipe explicitly says "heaped teaspoon," always level off your measuring spoon with the straight edge of a knife or spatula. This is especially important for:
- Baking powder and baking soda — directly affects rise and texture
- Salt — too much salt can overpower flavour and affect gluten development in bread
- Spices — heaped amounts can make flavours overwhelming
- Cornstarch and other thickeners — over-thickened sauces become gluey and unpleasant
This calculator always uses level teaspoon values. The density figures in our database correspond to a properly leveled standard US teaspoon (4.93 mL).
US vs Metric Teaspoon
The US teaspoon measures 4.93 mL. The metric teaspoon, used in most of the rest of the world, is defined as exactly 5 mL. The difference is only 0.07 mL — less than 1.5% — which is negligible for most cooking purposes. For practical cooking, US and metric teaspoons produce identical results.
The Australian tablespoon is the outlier in this system: it equals 4 teaspoons (20 mL) rather than the US standard of 3 teaspoons (15 mL). If you are working from an Australian recipe and it calls for tablespoons, be aware that 1 Australian tablespoon = 4 tsp, not 3 tsp.
Teaspoons in Common Baking Recipes
Most baking recipes use teaspoons for leavening agents, salt, and flavourings. Understanding the gram equivalent helps you scale recipes confidently.
- Baking powder: A standard recipe for a 9-inch cake uses 1–2 tsp baking powder (4–8g). Doubling a recipe to 16g keeps the ratio correct.
- Salt in bread: Most bread recipes call for 1–1.5 tsp salt (6–9g) per 500g flour. This is 1.2–1.8% of flour weight — the baker's standard range.
- Vanilla extract: Vanilla is typically about 4.2 g/tsp (similar density to water). 1 tsp vanilla = about 4.2g.
- Instant yeast: Approximately 3g per teaspoon. Standard instant yeast packets are 7g, roughly 2.33 tsp. One packet is designed for 500g flour recipes.
Knowing these baseline weights makes it easy to scale baking recipes up or down by weight rather than counting out teaspoons for large batches.
Frequently Asked Questions
1 teaspoon of granulated white sugar = 4.2g. Powdered (icing) sugar sifted = about 2.5g per tsp. Brown sugar packed = about 4.4g per tsp.
1 teaspoon of fine table salt weighs 6 grams. Kosher salt is lighter at approximately 4g per tsp due to its larger, less densely packed crystals. Always check which salt your recipe calls for.
1 level teaspoon of baking powder weighs 4 grams. Always use a level teaspoon, never heaped, for accurate leavening.
Approximately 3g of instant dry yeast per teaspoon. Active dry yeast is similar in weight but requires proofing in warm water first, whereas instant yeast can be mixed directly into dry ingredients.
It depends on the ingredient: 5g sugar = 1.19 tsp, 5g flour = 1.92 tsp, 5g salt = 0.83 tsp, 5g honey = 0.71 tsp. Select your ingredient above for an accurate result.
Only roughly for water (4.9g/tsp). Dense items like honey (7g) or salt (6g) exceed 5g per teaspoon; light items like flour (2.6g) are far below it. Always use ingredient-specific density.
Exactly 3 US teaspoons equal 1 US tablespoon (15 mL). In Australia, 1 tablespoon = 4 teaspoons (20 mL). This calculator uses the US standard of 3 tsp per tbsp.
A heaped teaspoon holds about 1.5 times the volume of a level teaspoon. Baking recipes always mean level teaspoons unless stated otherwise. Using a heaped teaspoon of baking powder instead of level adds 50% more leavening, which can cause cakes to over-rise and collapse.