Ingredient Conversion Table

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weight conversion

Tsp to Grams & Tbsp to Grams Conversion Chart (50+ Ingredients + Free PDF)

Q: How many grams are in 1 teaspoon?

It depends on the ingredient’s density. A kitchen rule of thumb is roughly 4–5 g per teaspoon for many common ingredients, but powders (especially hydrocolloids) can vary widely. Use the ingredient-specific table or weigh in grams for best accuracy.

Q: How many grams are in 1 tablespoon?

It depends on the ingredient. A tablespoon of salt weighs very differently than a tablespoon of xanthan gum or agar. For best accuracy—especially with hydrocolloids—use the ingredient-specific table or weigh in grams.

November 30, 2023

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Updated March 8, 2026

Use this conversion chart to quickly convert tsp to grams, tbsp to grams, 1 teaspoon in grams, and 1 tablespoon in grams for more than 50 ingredients. If you've ever wondered how many grams are in a teaspoon or how many grams are in a tablespoon, the tables below provide quick answers for both common kitchen ingredients and modernist cooking ingredients.

Whether you're starting out as a cooking novice or you're already a pro, measurements matter. Many recipes ask questions like “1 tsp to grams,” “1 tbsp to grams,” or “how many grams in a tablespoon of powder.” Because ingredients have different densities, one tablespoon in grams can vary significantly depending on the ingredient. Converting teaspoons (tsp) and tablespoons (tbsp) to grams is especially important for hydrocolloids and modernist ingredients, small dosing errors can swing texture from perfect to gummy, runny, or overly firm.

This reference is part of my Food Science Explained series, which breaks down how ingredients function in real-world cooking and formulation.

Quick Answer: Modernist Conversion Table

Use the ingredient-specific chart below to translate 1 tsp to grams, 1 tbsp to grams, 1 teaspoon to grams, or 1 tablespoon to grams depending on the ingredient you are measuring, especially for xanthan gum, sodium alginate, agar agar, lecithin, and pectin. For best accuracy, weigh in grams. If you must use spoons, fill and level (do not pack powders).

Get Full Cheat Sheet (PDF)

Ingredient	1 tsp	1 tbsp	Why It Matters
Xanthan Gum	3.1 g	9.3 g	Potent thickener—overuse can feel slimy.
Sodium Alginate	2.5 g	7.5 g	Spherification depends on precision.
Agar Agar	2.5 g	7.5 g	Strong gelling agent—small shifts change firmness.
Calcium Chloride	4.0 g	12.0 g	Very strong—dose carefully and dissolve fully.
Sunflower Lecithin (Powder)	1.6 g	5.0 g	Emulsifier—start low, then scale.
Citric Acid	3.8 g	11.4 g	Acidity shifts fast—measure for repeatability.

For complete ingredient coverage, use the full reference table below.

Download Free Printable Conversion PDF

How to Use These Tables (So Your Results Repeat)

Best practice: Weigh ingredients in grams using a digital kitchen scale. Spoon-based measurements vary with humidity, grind, and how the spoon is filled.

If you must use spoons: fill and level (do not pack powders).
For hydrocolloids: small changes can cause big texture shifts, start low and adjust in small increments.
Scaling recipes? Use our free food calculators to stay consistent.

Water-Equivalent Spoon Approximations (Quick Kitchen Reference)

These values are useful for water-like liquids and general kitchen estimating. They are not reliable for powders. For powders and hydrocolloids, use the ingredient table below.

Volume	Approx. Weight (Water)	Notes
1 tsp	~5 g	Good for water-like liquids (not powders).
1 tbsp	~15 g	Good for water-like liquids (not powders).
1/4 cup	~60 g	Water-equivalent reference.
1/3 cup	~80 g	Water-equivalent reference.
1/2 cup	~120 g	Water-equivalent reference.
1 cup	~240 g	Water-equivalent reference.

Download Modernist Ingredients Cheat Sheet (PDF)

Jump to Ingredient (tsp → g / tbsp → g)

Use these quick links when you only need one ingredient’s teaspoon/tablespoon weight.

Quick Kitchen Answer: 1 Tsp to Grams & 1 Tbsp to Grams

Many visitors arrive here searching for simple questions like:

How many grams in a teaspoon?
How many grams in a tablespoon?
1 tsp to grams
1 tbsp to grams
1 teaspoon in grams
1 tablespoon in grams

While exact conversions depend on the ingredient, a common kitchen approximation is:

1 teaspoon ≈ 4–5 grams
1 tablespoon ≈ 12–15 grams

However, powders, gums, sugars, salts, and hydrocolloids vary widely. For example:

1 tablespoon agar agar powder in grams ≈ 7.5 g
1 tablespoon xanthan gum ≈ 9.3 g
1 teaspoon citric acid ≈ 3.8 g

That is why professional cooks and food scientists prefer grams instead of volume measurements.

Ingredient Weight Reference (per Teaspoon & Tablespoon)

How to use this table

Best accuracy: weigh in grams using a digital scale.
If using spoons: fill and level (don’t pack powders).
Expect variation: humidity, grind, and brand can change spoon weights.
Hydrocolloids are high-impact: small changes can noticeably alter texture.

Ingredient	Grams per Tsp	Grams per Tbsp	Ingredient	Grams per Tsp	Grams per Tbsp
Agar Agar (tsp → g / tbsp → g) When to use: for vegan gels and hot applications. Small dosing changes can swing texture, use a scale when possible.
Agar Agar	2.5 g	7.5 g
Locust Bean Gum (tsp → g / tbsp → g) When to use: for creamy mouthfeel in dairy and frozen desserts, often paired with other gums.
Locust Bean Gum	3.4 g	10.2 g
Low-Methoxyl Pectin (tsp → g / tbsp → g) When to use: for low-sugar jams and calcium-set gels. Pectin type matters—measure and follow the right formula.
Amidated Low Methoxyl Pectin	2.6 g	7.8 g	Maltodextrin	2.8 g	8.4 g
Acacia (Gum Arabic)	1.3 g	5.3 g	Methylcellulose HV	1.2 g	3.6 g
Banana Powder	2.8 g	8.4 g	Methylcellulose LV	1.4 g	4.2 g
Calcium Carbonate	3.0 g	9.1 g	Pear Powder	2.8 g	8.4 g
Calcium Chloride (tsp → g / tbsp → g) When to use: for spherification baths and crisp pickles. It’s powerful—dose carefully and dissolve fully.
Calcium Chloride	4.0 g	12.0 g	Pineapple Powder	2.8 g	8.4 g
Calcium Lactate	2.7 g	8.1 g	Potassium Alginate	4.1 g	12.3 g
Calcium Lactate Gluconate	3.1 g	9.3 g	Propylene Glycol Alginate (PGA)	2.9 g	8.7 g
Citric Acid (tsp → g / tbsp → g) When to use: for balancing acidity and preserving flavor brightness. Small changes shift taste quickly—measure precisely.
Citric Acid	3.8 g	11.4 g	Raspberry Powder	2.8 g	8.4 g
Sodium Alginate (tsp → g / tbsp → g) When to use: for spherification and controlled gelation. Dose precisely—small errors change set speed and texture.
Sodium Alginate	2.5 g	7.5 g	Sodium Citrate	4.1 g	12.3 g
Gellan Gum F	2.0 g	6.0 g
Gellan Gum LT100	1.7 g	5.1 g
Sodium Citrate (tsp → g / tbsp → g) When to use: for emulsified cheese sauces and buffering acidity. It can change melt behavior—measure to repeat results.
Sodium Citrate	4.1 g	12.3 g
Guar Gum (tsp → g / tbsp → g) When to use: for cold-thickening and soft viscosity in dairy, smoothies, and gluten-free baking.
Guar Gum	2.6 g	7.8 g	Lecithin (Soy vs Sunflower)	1.9 g	5.8 g
Gum Arabic	1.3 g	5.3 g	Strawberry Powder	2.8 g	8.4 g
Carrageenan (Iota) (tsp → g / tbsp → g) When to use: for soft, elastic gels and dairy/plant-based systems where flexibility matters.
Iota Carrageenan	2.5 g	7.5 g	Sunflower Lecithin Powder	1.6 g	5.0 g
Sunflower Lecithin (tsp → g / tbsp → g) When to use: for emulsifying dressings, chocolate, and sauces. It’s potent—start low and scale up.
Sunflower Lecithin Powder	1.6 g	5.0 g
Carrageenan (Kappa) (tsp → g / tbsp → g) When to use: for firmer gels, especially with dairy. Salt and potassium influence texture—dose carefully.
Kappa Carrageenan	1.8 g	5.4 g	Tara Gum	2.8 g	8.4 g
Konjac Gum (tsp → g / tbsp → g) When to use: for elastic gels and noodle-like textures. It hydrates strongly—avoid dumping and clumping.
Konjac Gum	3.2 g	9.6 g
Xanthan Gum (tsp → g / tbsp → g) When to use: for stabilizing and thickening sauces, dressings, and gluten-free baking. Overuse can turn slimy—measure carefully.
Xanthan Gum	3.1 g	9.3 g
Carrageenan (Lambda) (tsp → g / tbsp → g) When to use: for thickening without gelling, often in dairy and plant-based beverages.
Lambda Carrageenan	2.3 g	6.9 g

Explore our ingredient deep-dives

Sodium Alginate → Agar-Agar → Kappa Carrageenan → Iota Carrageenan → Lambda Carrageenan → Gellan Gum (High-Acyl) → CMC / Cellulose Gum → HPMC → Guar Gum → Tragacanth Gum →

Conclusion

To be consistent in measurements, it is essential to rely on weight when possible. Use the ingredient-specific tables above to convert tsp/tbsp measurements to grams, and consider weighing hydrocolloids and modernist ingredients for tighter texture control and repeatable results.

Found this useful? Try our free food calculators, or browse the Hydrocolloid Resources Hub.

Download Modernist Ingredients Cheat Sheet (PDF)

Common Kitchen Conversions (Tablespoon to Grams)

People often search for quick conversions such as 2 tablespoons in grams or 2 tbsp in grams. While the exact value depends on the ingredient, typical approximations are:

1 tablespoon ≈ 12–15 grams
2 tablespoons ≈ 24–30 grams
3 tablespoons ≈ 36–45 grams

Because ingredients vary, always check the ingredient-specific table above for accurate conversions.

Frequently Asked Questions

How many grams are in 1 teaspoon?

The answer depends on the ingredient. In general cooking estimates, 1 teaspoon equals about 4–5 grams, but powders and hydrocolloids can vary widely. Use the ingredient chart above to find the exact tsp to grams conversion.

How many grams are in 1 tablespoon?

Many recipes assume 1 tablespoon equals roughly 12–15 grams, but ingredients like xanthan gum, agar agar, sugar, or salt all weigh different amounts. Always check the ingredient-specific tbsp to grams conversion table.

What is the conversion of tsp to grams for xanthan gum?

Approximately 3.1 grams per teaspoon, or about 9.3 grams per tablespoon. For repeatable thickening, verify with a scale.

How many grams of pectin in a teaspoon?

Approximately 2.6 g per teaspoon, or around 7.8 g per tablespoon, for amidated low methoxyl pectin. Pectin types differ, so use the row that matches your pectin.

What is tsp to grams for agar agar?

About 2.5 g per teaspoon, 7.5 g per tablespoon. Weigh for best results with gels.

What is 1 tablespoon in grams for powders?

For powders the weight varies by density. For example:

1 tablespoon agar agar powder ≈ 7.5 g
1 tablespoon xanthan gum ≈ 9.3 g
1 tablespoon citric acid ≈ 11.4 g

Because powders compress differently, measuring by grams instead of tablespoons gives the most consistent results.

Can a conversion be used for all ingredients?

No. Densities range considerably. For precise calculations—particularly for hydrocolloids—use ingredient-specific conversions or a kitchen scale.

Where can I download a printable conversion chart?

Use the “Download Modernist Ingredients Cheat Sheet (PDF)” button on this page.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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