How Many Grams in a Teaspoon?

Multiply the teaspoons by the weight of one teaspoon of your ingredient. The formula above covers water. For anything else, choose the food in the converter or read its per-teaspoon weight in the table below.

USDA weighs a level teaspoon of active dry yeast at 4 g, so 2 1/2 tsp of yeast is 2.5 × 4 = 10 g. Granulated sugar is a little heavier per spoon, and 3/4 tsp of it weighs about 3.1 g.

Teaspoon amounts are small, so rounding matters more here than with cups. To go from a gram figure back to spoons, use grams to teaspoons.

British, Australian, Canadian and New Zealand recipes assume a metric teaspoon of 5 ml, and a metric teaspoon of water weighs 5 g. The US spoon is slightly smaller, as the table below shows.

For dry foods the difference disappears in rounding. Either spoon works for everyday cooking and baking, so there is no need to buy a second set.

A teaspoon is a small, fixed space. Liquids and sugar crystals fill it densely, while flour, powdered (icing) sugar and chopped foods leave air between the pieces.

Raw garlic is a good example: a teaspoon of it weighs only about 2.8 g, much less than the same spoon of water. The table below compares six common foods at one teaspoon each.

A kitchen scale that shows whole grams rounds every reading, and at a few grams per teaspoon that rounding is a big share of the total. For yeast, baking soda or spices, level measuring spoons are often the more accurate tool.

If you do want grams, weigh several teaspoons at once and divide, so the rounding is spread thin. A scale that reads to 0.1 g solves the problem outright.