100 grams of turmeric is about 11.1 tablespoons. One tablespoon of turmeric weighs about 9 g, and one teaspoon is about 3 g. It is the spice that turns a curry golden and a rice pilaf yellow, and it stains everything it touches, which is why it is measured carefully and stored away from light.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. Bright yellow spice with an earthy, bitter edge. Curries, rice, marinades and golden milk. 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 144 g divided by 16, rounded to one decimal place. Bright yellow spice with an earthy, bitter edge. Curries, rice, marinades and golden milk.
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 turmeric |
|---|---|
| 1 teaspoon | 3 g |
| 1 tablespoon | 9 g |
| 2 tablespoons | 18 g |
| 3 tablespoons | 27 g |
| 4 tablespoons | 36 g |
| 5 tablespoons | 45 g |
| 6 tablespoons | 54 g |
| 8 tablespoons | 72 g |
| 10 tablespoons | 90 g |
| 12 tablespoons | 108 g |
| 1 cup (16 tablespoons) | 144 g |
| 100 g | 11.1 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 turmeric is about 11.1 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A curry for a family dinner
A curry for six uses 3 tablespoons of turmeric, about 27 g, fried in oil with the onions, garlic and ginger before the meat and the stock go in. The turmeric gives the curry its golden colour and its earthy, slightly bitter flavour, and it should be fried briefly, because raw turmeric tastes flat and dusty. Three spoonfuls is enough for a pot that serves six, and the curry should be simmered until the meat is tender.
A golden rice pilaf
A golden rice pilaf for four uses 2 tablespoons of turmeric, about 18 g, stirred into the rice with the stock before it simmers. The turmeric gives the rice its bright yellow colour and a gentle earthy flavour, and it should be stirred in well, so the colour is even. Two spoonfuls is enough for a pot that serves four, and the rice should be left to rest for ten minutes after cooking.
A golden milk for a cold evening
A golden milk for two uses 1 tablespoon of turmeric, about 9 g, whisked into warm milk with honey and a pinch of black pepper. The turmeric gives the milk its golden colour and its earthy flavour, and the black pepper is not optional: it helps the body absorb the turmeric. One spoonful makes a pot that serves two, and the milk should be heated gently, never boiled.
Getting it right in your kitchen
Turmeric matters because it is the colour of curry: a little of it turns a pot golden, and its earthy, slightly bitter flavour is the backbone of many Indian dishes. It is also the spice behind golden milk, where it is whisked into warm milk with honey and black pepper. At 144 g per cup, a tablespoon weighs about 9 g, so 100 g is about 11.1 tablespoons, which is far more than any recipe uses at once: turmeric is measured in teaspoons and tablespoons, and a tablespoon is a generous amount for a pot that serves six. The practical thing to know is that turmeric stains everything it touches, hands, chopping boards, clothes, so measure it carefully and wash up at once, and that its flavour needs fat and heat to bloom, so fry it briefly in oil before adding liquid.
If you do not have a scale, the tablespoon count on this page is your best friend: 11.1 level tablespoons is about 100 g of turmeric, and one tablespoon is about 9 g. For small amounts, use teaspoons instead, at about 3 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of turmeric weighs 144 g, so 100 g is about 0.69 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Airtight jar, cool and dark, up to 1 year.
- Fry turmeric briefly in oil at the start; raw turmeric tastes flat and dusty.
- Use it sparingly; too much turns a dish bitter and stains it yellow.
- Add black pepper to golden milk; it helps the body absorb turmeric.
Frequently asked questions
How many tablespoons is 100 grams of turmeric?
100 grams of turmeric is about 11.1 tablespoons, spooned and levelled, using the USDA value of 144 g per cup. One tablespoon weighs about 9 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of turmeric?
One level tablespoon of turmeric weighs about 9 g, and one teaspoon is about 3 g. A teaspoon is often enough for a pot that serves four, and a tablespoon is a generous amount.
Why does turmeric stain everything?
Turmeric contains curcumin, a bright yellow pigment that binds to skin, cloth, wood and plastic. It stains hands, chopping boards and clothes, so measure it carefully and wash up at once. Lemon juice or baking soda can help lift a stain, but prevention is easier than cure.
Should I add black pepper to golden milk?
Yes: black pepper contains piperine, which helps the body absorb the curcumin in turmeric. A pinch is enough, and it does not make the drink taste peppery. Without it, the turmeric is mostly colour and flavour, with little of its reputed benefit.
How long does turmeric keep?
About a year in an airtight jar in a cool, dark cupboard. It does not go off, but it loses its colour and its flavour, and old turmeric looks dull yellow instead of bright gold. If it smells weak, replace it. Fresh turmeric root keeps for a few weeks in the fridge.
Common mistakes to avoid
The most common mistake is adding turmeric raw at the end of cooking, where it tastes flat and dusty; fry it briefly in oil at the start. The second mistake is using too much turmeric, which makes a dish bitter and stains the rice an unnatural yellow; a teaspoon is often enough. The third mistake is forgetting the black pepper in golden milk, which helps the body absorb the turmeric; without it, the drink is mostly colour. Finally, do not store turmeric in a clear jar on a sunny shelf, because light fades its colour and its flavour; keep it in a cool, dark cupboard, where it lasts about a year.