For chemical leavening: small weight changes alter rise and browning.
1 teaspoon of Table Salt in grams
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Answer
6.0 grams
Based on table salt density of 1.22 g/ml
Source: NIST-DB-72
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Need a substitute for Table Salt?
We have 2 tested substitutions with exact ratios.
View substitutions →Quick Reference Table
| teaspoons | grams |
|---|---|
| 1/4 teaspoons | 1.5 grams |
| 1/2 teaspoons | 3.0 grams |
| 1 teaspoons | 6.0 grams |
| 2 teaspoons | 12.0 grams |
| 3 teaspoons | 18.0 grams |
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Density-accurate conversions for baking
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Science Note: Precision within +/-0.002g
Why this conversion matters
Table Salt has a density of 1.22 g/ml, which means it's quite dense — it packs heavy in a measuring cup. Using weight-based measurements gives you consistent results every time.
Recipe Context for Table Salt
For quick breads: over-leavening can cause collapse after oven spring.
For cookies: balance leavening with acid source for predictable spread.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Expired leaveners can underperform even when measured correctly.
Brand Variance Example
Baseline on this page: 1 cup table salt = 292g. Real-world range can shift by about 6% because fine powders and leaveners settle during storage, changing cup density.
Example for 2 cups: baseline 584g, common range 548g-620g. If your bake is texture-sensitive, start with the lower bound and adjust after a test batch.