1 teaspoon of ginger weighs 1.79 g. A teaspoon is one forty-eighth of a cup, and a cup of ginger is 86 g spooned and levelled, so the maths is 86 ÷ 48 = 1.79 g. The same cup divided by 16 gives the tablespoon weight of 5.4 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Dried, ground ginger root; hotter and more concentrated than fresh. It is used for baking, curries, stir-fries and teas.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 1.79 g |
| 2 tsp | 3.58 g |
| 3 tsp | 5.37 g |
| 4 tsp | 7.16 g |
| 5 tsp | 8.95 g |
| 6 tsp | 10.74 g |
| 7 tsp | 12.53 g |
| 8 tsp | 14.32 g |
| 9 tsp | 16.11 g |
| 10 tsp | 17.9 g |
| 11 tsp | 19.69 g |
| 12 tsp | 21.48 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 5.4 g |
| 2 tbsp | 10.8 g |
| 3 tbsp | 16.1 g |
| 4 tbsp | 21.5 g |
| 5 tbsp | 26.9 g |
| 6 tbsp | 32.2 g |
| 7 tbsp | 37.6 g |
| 8 tbsp | 43 g |
| 9 tbsp | 48.4 g |
| 10 tbsp | 53.8 g |
| 11 tbsp | 59.1 g |
| 12 tbsp | 64.5 g |
| 13 tbsp | 69.9 g |
| 14 tbsp | 75.2 g |
| 15 tbsp | 80.6 g |
| 16 tbsp | 86 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 21.5 g |
| 1/3 cup | 28.7 g |
| 1/2 cup | 43 g |
| 2/3 cup | 57.3 g |
| 3/4 cup | 64.5 g |
| 1 cup | 86 g |
One cup of ginger weighs 86 g, so a quarter cup is 21.5 g and half a cup is 43 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from USDA, measured spooned and levelled. Spoon the ginger into the measuring spoon and level it off with the back of a knife. A cup of ginger weighs 86 g, which is where the teaspoon figure of 1.79 g comes from. Powders and ground spices vary more than liquids do, because how finely the spice is ground and how tightly it settles in the jar change how much fits in a spoon. A heaped teaspoon can hold half as much again as a level one, which is a big error when the whole recipe only calls for a teaspoon or two. Always level the spoon, and use the same spoon for the whole dish so any small error stays consistent.
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. The method matters more than the number itself, because the same spoon of ginger measured two different ways can give two different weights, and the USDA value assumes the spooned and levelled method every time.
Worked examples
Seasoning a pot of soup
A pot of soup for four takes 2 teaspoons (3.58 g) of ginger stirred in during the last half hour of cooking, which is enough to season the whole pot without overpowering it. Add half first, taste after ten minutes, and add the rest only if the soup needs it, because once ginger is in the pot it cannot come out. Ground spices need time in hot liquid to release their flavour, so adding them at the very end leaves the soup tasting raw and dusty.
A dry rub for roast meat
A dry rub for a small roast uses 3 teaspoons (5.37 g) of ginger mixed with salt, sugar and other spices, then rubbed over the meat an hour before cooking. Level each spoon, because a heaped spoon of ginger in a rub can make the crust bitter or overpowering. The rub works best when it sits on the meat for at least an hour, so the salt draws out a little moisture and the spices cling to the surface.
Spicing a batch of biscuits
A batch of spiced biscuits uses 4 teaspoons (7.16 g) of ginger in the dough, which is just over 1 tablespoon, and the spice is the flavour of the whole bake. Weigh the spice for baking rather than spooning it, because baking gives you no chance to taste and adjust, and a heaped spoon can throw the flavour off. Freshly ground spice is stronger than a jar that has sat open for a year, so taste a crumb of the raw dough if you are unsure.
Practical guidance
Measuring spices by the spoon
Spoon the ginger into the measure and level it off with the back of a knife, and never scoop straight from the jar, since scooping packs the powder down and adds weight. Do not measure over a steaming pot, because the steam dampens the spice in the jar and makes it clump. Use the same spoon for the whole dish so any small error stays consistent, and remember that a heaped teaspoon can hold half as much again as a level one.
Common mistakes with spices
The most common mistake is using a heaped spoon when the recipe assumes a level one, which is a large error when the whole recipe only calls for a teaspoon or two. Another is adding all the spice at once and then finding the dish too strong; add half, taste, and add the rest only if it needs it. A third is using a spice that has sat open for a year and expecting the same flavour as a fresh jar; ground spices lose strength over months, so replace them regularly.
Scaling and when to weigh
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of ginger, count out about 55.9 teaspoons, and for 50 g, about 27.9 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 3.58 g, and doubling it means 8 teaspoons, or 14.32 g. Seasoning does not scale perfectly with the recipe, because a doubled pot needs less than double the spice, so taste as you scale and adjust by flavour rather than by arithmetic alone.
Storage. Airtight jar, cool and dark, up to 1 year.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of ginger?
One level teaspoon of ginger weighs approximately 1.79 g. That figure comes from dividing the cup weight of 86 g by 48, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of ginger make 100 g?
About 55.9 teaspoons of ginger weigh 100 g, and about 27.9 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
How many teaspoons of ginger are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of ginger weighs approximately 5.4 g, which is three times the teaspoon weight of 1.79 g. Use the tablespoon table on this page when a recipe switches between the two units.
Does a heaped teaspoon of ginger weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
Why do different sources give different weights for ginger?
Because the weight of a spoon depends on how finely the spice is ground and how tightly it settles in the jar, and different brands grind differently. We use the USDA value of 86 g per cup on this page, and every figure here is approximate, so weigh the spice when the recipe has to be exact.
How should I store ginger?
Airtight jar, cool and dark, up to 1 year. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.