Amount Unit Teaspoons Tablespoons Grams Salt Type Table Salt Morton Kosher Diamond Crystal Kosher Coarse Sea Salt Convert

How the Calculator Works

Although all culinary salt is primarily sodium chloride, crystal size and shape lead to significant differences in density. A teaspoon of compact table salt contains far more mass than a teaspoon of feather-light Diamond Crystal kosher salt. This tool converts among four common varieties by first translating the entered quantity into a mass value in grams. Once the mass is known, equivalent volumes for the other salts are calculated so that your dish receives the same amount of sodium regardless of the crystal style you have on hand. The core relationship guiding the converter is , where is mass, is density, and is volume. Densities for each salt type were determined by averaging laboratory measurements of grams per teaspoon. By using this density-based formula, the calculator preserves the chemical amount of salt even when measurement units differ.

Enter an amount, choose the unit and salt type that the recipe specifies, and click Convert. If you provide a volume such as teaspoons or tablespoons, the script multiplies by the appropriate density to find mass. If you enter grams, the mass is already known. The mass is then divided by the densities of all four salt types to produce equivalent volumes in teaspoons and tablespoons for each variety. The output table lists those conversions side by side, making it easy to replace, say, one tablespoon of Morton kosher salt with the lighter Diamond Crystal brand without oversalting your food.

Density Reference Table

Salt Variety	Grams per Teaspoon	Grams per Tablespoon
Table Salt	6.0	18.0
Morton Kosher	4.8	14.4
Diamond Crystal Kosher	2.8	8.4
Coarse Sea Salt	5.0	15.0

Why Densities Differ

Table salt is manufactured by rapidly evaporating brine under controlled conditions, yielding uniform cubic crystals that pack tightly and dissolve quickly. Anti-caking agents are often added, further increasing the bulk density. In contrast, kosher salts are produced by compressing larger flakes, leaving more air between crystals. Diamond Crystal employs a unique pyramid structure created by salting a spinning drum; the resulting flakes are exceptionally light and hollow. Morton kosher salt is denser because its flat flakes collapse under their own weight, leading to more mass per spoonful than the Diamond brand. Coarse sea salt sits between the two, offering irregular grains that vary in moisture and size depending on harvesting location and drying method.

These structural differences mean that using the wrong salt variety can throw off seasoning dramatically. For example, substituting one tablespoon of Morton kosher salt when a recipe calls for Diamond Crystal can deliver almost double the sodium. Conversely, replacing table salt with an equal volume of Diamond Crystal may leave your food under-seasoned. Weight-based conversions eliminate this guesswork, which is particularly important in baking or in cured products where precision affects texture and safety.

Using the Conversion Results

After running the converter, consult the table to measure out the equivalent amount in your available salt type. The "Teaspoons" column shows how many level teaspoons of each variety equal the original mass. If the number is unwieldy, the "Tablespoons" column offers a larger measure. The "Grams" column repeats the mass, which can be helpful if you use a scale. Remember that teaspoons and tablespoons refer to level measures, not heaping scoops. For even more accuracy, especially with coarse salts, you can crush the crystals slightly so they settle evenly in the spoon before leveling with a straight edge.

The converter assumes dry salt stored at normal kitchen humidity. Extremely damp sea salts or salts blended with herbs can weigh more than the figures listed, so treat the results as guidelines and adjust to taste. When cooking large batches, consider dissolving the salt in a measured volume of water and then portioning that solution, which distributes flavor more evenly and bypasses density differences altogether.

Further Exploration

Understanding salt density opens the door to more advanced seasoning strategies. Bakers often calculate salt as a percentage of flour weight to control yeast activity and crust color. Chefs may tailor brines or pickling solutions using precise weight ratios for consistent results across different salt brands. Scientists interested in sodium reduction initiatives can use density data to craft low-salt recipes that maintain perceived saltiness by manipulating crystal size. Whatever your goal, accurately translating salt measurements ensures that flavors remain balanced and that expectations from cookbooks or culinary traditions are met in your own kitchen.

Armed with this knowledge, you can confidently interpret any recipe's salt instructions. Whether you are following a chef who swears by flaky Diamond crystals, adapting an heirloom family recipe that assumes iodized table salt, or improvising with a jar of sea salt from a vacation market, the calculator's density-driven conversions keep your seasoning consistent. Accurate salt measurement is a small detail, but in cooking, it is often the difference between bland and brilliant.