Convert grams to teaspoons and teaspoons to grams for sugar, salt, baking powder, spices, and 20+ ingredients. Density-based precision for every ingredient.
Grams to teaspoons is the most common small-quantity kitchen conversion. Whether you're measuring salt, sugar, baking powder, or spices, the answer depends on the ingredient's density. A teaspoon of sugar weighs about 4.2 grams, but a teaspoon of salt weighs 6 grams, and a teaspoon of cinnamon weighs just 2.6 grams.
This calculator handles 20+ common ingredients with accurate density data. Enter any amount in grams or teaspoons and get instant conversions. It's particularly useful for small quantities where precision matters — baking powder, yeast, salt, and spices can dramatically change a recipe when off by even half a teaspoon.
One teaspoon equals 5 ml of volume. But that same 5 ml holds different weights depending on the ingredient. This calculator does the math for you, accounting for each ingredient's specific density. It also converts to tablespoons, cups, and ounces for additional convenience. Check the example with realistic values before reporting.
Small-quantity conversions between grams and teaspoons depend entirely on ingredient density. This calculator gives precise, per-ingredient results instead of one-size-fits-all approximations. Keep these notes focused on your operational context. Tie the context to the calculator’s intended domain. Use this clarification to avoid ambiguous interpretation. Align this note with review checkpoints. Apply this where interpretation shifts by use case.
Teaspoons = Grams ÷ (density in g/tsp). Grams = Teaspoons × (density in g/tsp). 1 tsp = 5 ml volume. Common densities: Sugar = 4.2g/tsp, Salt = 6g/tsp, Baking powder = 4.6g/tsp, Flour = 2.6g/tsp.
Result: 2.38 teaspoons
10g ÷ 4.2g/tsp = 2.38 teaspoons. That's about 2⅓ teaspoons of granulated sugar, or just under 1 tablespoon.
The teaspoon is fixed at 5 ml of volume. What changes is how tightly an ingredient packs into that volume. Fine, dense crystals (salt) pack tightly — more weight per spoon. Fluffy powders (flour, cocoa) have lots of air between particles — less weight per spoon. Liquids vary by specific gravity — honey is much denser than water.
Different salt types have dramatically different weights per teaspoon. Table salt: 6g. Morton kosher: 4.8g. Diamond Crystal kosher: 3.6g. Flaky sea salt: 4–5g. This means "1 tsp of salt" can mean anywhere from 3.6g to 6g depending on the type. Many recipe disasters come from using the wrong salt.
Baking relies on precise chemical reactions. Baking soda (sodium bicarbonate) and baking powder are leavening agents measured in teaspoons. Too much baking soda creates a soapy taste. Too much baking powder causes cakes to rise too fast and collapse. Even a half-teaspoon difference matters.
4.2 grams of granulated sugar. Brown sugar is slightly heavier at 4.6g/tsp due to moisture.
Table salt: 6 grams. Kosher salt varies: Morton's is ~4.8g/tsp, Diamond Crystal is ~3.6g/tsp.
It depends on the ingredient: 5g of sugar = 1.2 tsp, 5g of salt = 0.83 tsp, 5g of flour = 1.9 tsp.
A level teaspoon holds 5 ml. A heaping teaspoon can hold 8–10 ml (60–100% more). Always use level unless the recipe says otherwise.
Nutrition labels use grams because it's an exact weight measure. Recipes use teaspoons for convenience. This mismatch makes a converter essential.
3 teaspoons = 1 tablespoon. This is true for all ingredients — it's a volume relationship.