Dry Ingredient Converter
Pick a dry food and see its spoon weight.
All-Purpose Flour (Dip & Sweep)
Why Grams to Teaspoon Differs by Ingredient
A teaspoon is a unit of volume (~4.93 mL), whereas a gram is a unit of mass/weight. Therefore, 1 tsp of dense table salt weighs ~5.7g, whereas 1 tsp of airy powdered flour weighs only ~2.6g.
Kitchen Ingredient Density Directory
Select any ingredient below to immediately calculate and update the visual spoon rendering.
Quick Grams to Teaspoon Reference Charts
Common Sugar Grams to Teaspoon
| Grams | Teaspoons | Fraction |
|---|---|---|
| 2.1 g | 0.5 tsp | ½ tsp |
| 4.2 g | 1.0 tsp | 1 tsp |
| 8.3 g | 2.0 tsp | 2 tsp |
| 12.5 g | 3.0 tsp | 1 tbsp (3 tsp) |
| 25.0 g | 6.0 tsp | 2 tbsp |
Table Salt Grams to Teaspoon
| Grams | Teaspoons | Fraction |
|---|---|---|
| 1.4 g | 0.25 tsp | ¼ tsp |
| 2.8 g | 0.5 tsp | ½ tsp |
| 5.7 g | 1.0 tsp | 1 tsp |
| 11.4 g | 2.0 tsp | 2 tsp |
| 17.1 g | 3.0 tsp | 1 tbsp |
All-Purpose Flour Grams to Teaspoon
| Grams | Teaspoons | Fraction |
|---|---|---|
| 1.3 g | 0.5 tsp | ½ tsp |
| 2.6 g | 1.0 tsp | 1 tsp |
| 5.2 g | 2.0 tsp | 2 tsp |
| 7.8 g | 3.0 tsp | 1 tbsp |
| 31.2 g | 12.0 tsp | ¼ cup (4 tbsp) |
How Dry Ingredient Converter Works?
The Dry Ingredient Converter works by dividing a gram weight by the level-spoon weight of a dry ingredient such as flour, sugar, starch, salt or a leavener. The starting ingredient is all-purpose flour at 2.6 g per US teaspoon.
Select the dry ingredient
Choose from flours, sugars, starches, salts, leaveners and ground spices. Dry ingredients range from 1 g per tsp for dried herbs to 5.69 g per tsp for table salt.
Enter grams or teaspoons
Type the recipe weight, or switch direction to turn a spoon amount into grams.
Spoon and level
Spoon the ingredient loosely into the measure and sweep the top flat with a knife to match the converter value.
Dry Ingredient Converter Formula
The Dry Ingredient Converter formula is teaspoons = grams ÷ level-spoon weight of the dry ingredient. Level-spoon weight already includes the air between the grains, so no extra correction applies.
tsp = g ÷ (bulk density × 4.92892)
- 30 g of all-purpose flour ÷ 2.6 g/tsp = 11.54 tsp, or 3 tbsp + 2 ½ tsp.
- 8 g of cornstarch ÷ 2.67 g/tsp = 3 tsp (1 tbsp).
- 12 g of brown sugar (packed) ÷ 4.58 g/tsp = 2.62 tsp, about 2 ⅔ tsp.
Dry Ingredient Converter Conversion Table
The Dry Ingredient Converter conversion table compares 12 dry ingredients by weight per teaspoon, per tablespoon and per US cup, plus the teaspoons in 10 g.
| Dry ingredient | g per tsp | g per tbsp | g per US cup | tsp in 10 g |
|---|---|---|---|---|
| Table Salt (Fine Iodized) | 5.69 g | 17.07 g | 273 g | 1.76 tsp |
| Baking Powder | 4.8 g | 14.4 g | 230 g | 2.08 tsp |
| Morton Kosher Salt | 4.8 g | 14.4 g | 230 g | 2.08 tsp |
| Brown Sugar (Packed) | 4.58 g | 13.74 g | 220 g | 2.18 tsp |
| Granulated White Sugar | 4.17 g | 12.51 g | 200 g | 2.4 tsp |
| Garlic Powder | 3.2 g | 9.6 g | 154 g | 3.13 tsp |
| Active Dry / Instant Yeast | 3.1 g | 9.3 g | 149 g | 3.23 tsp |
| Cornstarch (Maizena) | 2.67 g | 8.01 g | 128 g | 3.75 tsp |
| All-Purpose Flour (Dip & Sweep) | 2.6 g | 7.8 g | 125 g | 3.85 tsp |
| Powdered / Confectioners Sugar | 2.5 g | 7.5 g | 120 g | 4 tsp |
| Almond Flour (Finely Ground) | 2.33 g | 6.99 g | 112 g | 4.29 tsp |
| Dutch Cocoa Powder | 2.08 g | 6.24 g | 100 g | 4.81 tsp |
Cup weights assume spooned and levelled measures. Scooping flour straight from the bag adds 10–20% more weight.
What is Dry Ingredient Converter?
The Dry Ingredient Converter is a grams-to-teaspoons calculator built for solid, pourable ingredients. The tool groups flours, sugars, starches, salts, leaveners and dry spices, each with a level-spoon weight measured as the grains settle in a spoon.
Dry ingredients trap air between particles, so their bulk density sits well below the density of the solid material. Sugar crystals weigh 1.59 g/mL as a solid block, yet a teaspoon of loose granulated sugar weighs only 0.85 g/mL. The converter uses the loose, levelled value that matches how a cook fills a spoon.
What are the uses of Dry Ingredient Converter?
There are 5 main uses of the Dry Ingredient Converter: bread and cake baking, spice rubs, thickening sauces, measuring leaveners, and converting packaged-mix instructions.
Bread and cake baking
Bakers convert gram-based salt, sugar and yeast lines into spoon measures for small home batches.
Spice rubs
A rub recipe listing 15 g of paprika and 10 g of salt becomes 6 ½ tsp and 1 ¾ tsp for spoon-only cooks.
Sauce thickening
Cooks convert 8 g of cornstarch into 1 tbsp for a slurry that thickens 500 mL (2 cups) of liquid.
Leavener measurement
Baking powder and baking soda need accuracy within 0.5 g. The converter gives the exact fraction for each gram figure.
Packaged-mix instructions
Imported mixes list add-ins in grams. The converter turns those weights into spoon amounts for US kitchens.
Dry Ingredient Converter Measuring Tips
- Never pack flour into measuring spoons; fluff and spoon gently before leveling.
- Humidity can affect dry powders by up to 5% by weight.