100 grams of ginger is about 18.6 tablespoons. One tablespoon of ginger weighs about 5.4 g, and one teaspoon is about 1.8 g. Ground ginger is the lightest spice on this page at 86 g per cup, and the hottest: a tablespoon of it weighs only about 5.4 g, but it carries more heat than a tablespoon of any other spice here.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. Dried, ground ginger root; hotter and more concentrated than fresh. Baking, curries, stir-fries and teas. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured spooned and levelled. One US cup is 16 tablespoons, so every figure here is the cup weight of 86 g divided by 16, rounded to one decimal place. Dried, ground ginger root; hotter and more concentrated than fresh. Baking, curries, stir-fries and teas.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of ginger |
|---|---|
| 1 teaspoon | 1.8 g |
| 1 tablespoon | 5.4 g |
| 2 tablespoons | 10.8 g |
| 3 tablespoons | 16.1 g |
| 4 tablespoons | 21.5 g |
| 5 tablespoons | 26.9 g |
| 6 tablespoons | 32.2 g |
| 8 tablespoons | 43 g |
| 10 tablespoons | 53.8 g |
| 12 tablespoons | 64.5 g |
| 1 cup (16 tablespoons) | 86 g |
| 100 g | 18.6 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of ginger is about 18.6 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A gingerbread loaf for the holidays (Ginger)
A gingerbread loaf uses 3 tablespoons of ground ginger, about 16.1 g, beaten into the butter and sugar with molasses and cinnamon. The ginger gives the loaf its warm, peppery heat, and it should be measured carefully, because a tablespoon too much makes the loaf fiery instead of warm. Three spoonfuls is the right amount for a single loaf, and the loaf should be baked until a skewer comes out clean.
A stir-fry for two (Ginger)
A stir-fry for two uses 2 tablespoons of ground ginger, about 10.8 g, fried in oil with garlic and chilli before the vegetables go in. The ginger gives the stir-fry its warm, aromatic heat, and it should be fried briefly, because burnt ginger turns bitter. Two spoonfuls is enough for a wok that serves two, and the vegetables should be added as soon as the ginger smells fragrant.
A ginger tea for a cold evening
A ginger tea for two uses 1 tablespoon of ground ginger, about 5.4 g, simmered in water with honey and lemon. The ginger gives the tea its warming heat, and it should be simmered gently for ten minutes, so the flavour infuses without turning bitter. One spoonful makes a pot that serves two, and the tea should be strained before serving.
Getting it right in your kitchen
Ground ginger matters because it is the hottest spice in the baking cupboard, and the most concentrated: dried and ground, it is far hotter than fresh ginger by weight, so a little of it does a lot of work. In gingerbread and spice cakes, it gives a warm, peppery heat; in curries and stir-fries, it adds depth without the moisture of fresh ginger. At 86 g per cup, it is the lightest spice on this page, so 100 g is about 18.6 tablespoons, and a tablespoon weighs only about 5.4 g. That lightness is the trap: a tablespoon of ground ginger is a lot of heat, and most recipes measure it in teaspoons, so weigh it when the recipe calls for a tablespoon or more.
Scaling with tablespoons is easy once you know the weight of one spoon. To measure 100 g of ginger, count out about 18.6 tablespoons, and for 50 g, about 9.3 tablespoons. Halving a recipe that calls for 100 g means using 50 g, and doubling it means 200 g, or about 37.2 tablespoons. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale: counting out more than 16 tablespoons is slow and error-prone, and a cup is faster and more accurate.
Storage. Airtight jar, cool and dark, up to 1 year.
- Ground ginger is far hotter than fresh; never swap them spoon-for-spoon.
- Measure it carefully; a teaspoon is often enough for a whole cake.
- Replace ground ginger every year; old spice loses its heat.
Frequently asked questions
How many tablespoons is 100 grams of ginger?
100 grams of ground ginger is about 18.6 tablespoons, spooned and levelled, using the USDA value of 86 g per cup. One tablespoon weighs about 5.4 g. The figure is approximate, so verify with a kitchen scale when the recipe matters. In practice, ground ginger is used by the teaspoon, not the tablespoon.
How many grams is 1 tablespoon of ginger?
One level tablespoon of ground ginger weighs about 5.4 g, and one teaspoon is about 1.8 g. Ground ginger is the lightest spice on this page, at 86 g per cup, so a tablespoon of it weighs less than a tablespoon of any other spice here.
Can I use ground ginger instead of fresh ginger?
You can, but the flavour differs: ground ginger is hotter and more concentrated, while fresh ginger is brighter and more aromatic. As a rule, use a quarter as much ground ginger as fresh, so a tablespoon of fresh ginger swaps for about a teaspoon of ground ginger. For a Thai curry, where fresh ginger is the point, the swap is a poor one.
How much ground ginger should go in a cake?
A teaspoon is often enough for a single layer cake, and a tablespoon is a lot. Ground ginger is a strong spice, and too much of it makes a cake fiery instead of warm. Add it a little at a time and taste the batter, especially in gingerbread, where the ginger is the main flavour.
How long does ground ginger keep?
About a year in an airtight jar in a cool, dark cupboard. It does not go off, but it loses its heat, and old ginger tastes dusty rather than warm. If it smells weak, replace it. Fresh ginger keeps for a few weeks in the fridge.
Common mistakes to avoid
The most common mistake is swapping ground ginger for fresh ginger spoon-for-spoon: ground ginger is far more concentrated, so a tablespoon of ground ginger is much hotter than a tablespoon of fresh. The second mistake is using too much ground ginger, which makes a cake fiery instead of warm; a teaspoon is often enough. The third mistake is storing ground ginger near the stove, where heat and steam spoil it; keep it in a cool, dark cupboard, where it lasts about a year. Finally, do not use ground ginger in a dish that needs the fresh, bright flavour of fresh ginger, like a Thai curry, because the two taste quite different.