How Many Grams Are in a Teaspoon of Salt?

How many grams are in 1 teaspoon of each salt type?

Salt weight per teaspoon varies dramatically by crystal size. Table salt (fine iodized salt) weighs about 6 g per teaspoon. Kosher salt weighs 4-5 g per teaspoon, depending on brand: Diamond Crystal kosher salt weighs 3 g per teaspoon (the lightest common salt), while Morton kosher salt weighs 5 g per teaspoon. Sea salt (medium-coarse) weighs about 5-6 g per teaspoon. Pink Himalayan salt (medium grain) weighs about 6 g per teaspoon. Maldon flaky sea salt weighs only 2-3 g per teaspoon due to the large flaky crystals. Pickling salt (very fine) weighs about 6 g per teaspoon. These differences explain why salt substitution between recipe sources can go wrong: switching from table salt to Diamond Crystal kosher salt cup-for-cup gives only half the actual salt by weight, which makes food taste under-seasoned.

Why do salt types weigh so differently per teaspoon?

Salt is salt by composition (sodium chloride), but the crystal size and shape determine how much fits in a measuring spoon. Table salt has the smallest crystals, ground from rock salt to a fine consistent size that packs tightly. Kosher salt has larger, flakier crystals (especially Diamond Crystal, which uses a hollow pyramid shape) that trap air pockets and lower the density per teaspoon. Sea salt crystals vary by source and processing. Flaky sea salts (Maldon, Jacobsen) have even larger and more open crystal structures, holding the least amount of actual salt per teaspoon. The density difference matters most in baking and seasoning at home; restaurant recipes typically specify the salt brand (often Diamond Crystal kosher) because the conversion between brands isn't straightforward.

How does salt teaspoon math affect recipe substitution?

Substituting salt types requires weight-based conversion, not teaspoon-for-teaspoon. To match 1 teaspoon of table salt (6 g): use 1.5 teaspoons of Morton kosher salt (5 g per teaspoon, slightly more by volume) or 2 teaspoons of Diamond Crystal kosher salt (3 g per teaspoon, double the volume). The reverse: 1 teaspoon of Diamond Crystal kosher salt (3 g) equals 1/2 teaspoon of table salt by weight. This is why bread, pasta, and bakery recipes increasingly specify salt by gram measurement rather than teaspoon, to avoid the brand variability. For everyday cooking, the rule of thumb is: if a recipe calls for table salt and you have kosher salt, use 1.5x to 2x the amount; if it calls for kosher salt and you have table salt, use half to 2/3 the amount.

When does the salt teaspoon-to-gram math matter most?

Baking is the biggest case. Bread dough hydration percentages calculate salt by weight (typically 1.5-2 percent of flour weight); volume measurements introduce 30-50 percent variability based on salt brand. Brining solutions for meat use precise gram-to-water ratios; substituting salt types without adjusting throws off the brine strength. Restaurant cooking standardizes on weight measurements because consistency across cooks and shifts matters. Diabetes and blood pressure management use gram or milligram measurements for sodium tracking; cup or teaspoon measurements don't translate cleanly.