Free tool · Salt converter
The salt converter
A tablespoon of Diamond Crystal is not a tablespoon of table salt. Convert between salt types by weight, the one measure salt keeps constant.
| Salt type | tsp | tbsp |
|---|---|---|
| Table / fine salt | 0.5 | 0.2 |
| Fine sea salt | 0.5 | 0.2 |
| Morton kosher | 0.6 | 0.2 |
| Diamond Crystal kosher yours | 1 | 0.3 |
| Flaky (e.g. Maldon) | 0.9 | 0.3 |
How to use it
Enter the amount your recipe asks for, pick the unit, and choose the salt the recipe was written with. The converter works out the weight, then shows how much of every other salt gives you that same weight, so you can read off the amount for the salt in your cupboard.
Salt by the spoon
Approximate weights. The last column is how much to use in place of 1 tsp of table salt.
| Salt | 1 tsp | 1 tbsp | Swap for 1 tsp table salt |
|---|---|---|---|
| Table / fine salt | 6 g | 18 g | 1 tsp |
| Fine sea salt | 5.7 g | 17.1 g | 1.1 tsp |
| Morton kosher | 4.8 g | 14.4 g | 1.3 tsp |
| Diamond Crystal kosher | 2.8 g | 8.4 g | 2.1 tsp |
| Flaky (e.g. Maldon) | 3 g | 9 g | 2 tsp |
Why salt types aren't interchangeable by the spoon
Salt is salt: a gram seasons the same whether it started as a fine table grain or a delicate flake. The trouble is that recipes measure by volume, and crystal shape changes how much salt fits in a spoon. Fine table salt packs densely. Diamond Crystal's hollow, flaky crystals trap air. Spoon for spoon, table salt carries roughly twice the salt of Diamond Crystal.
So swapping one for the other by volume goes wrong in both directions: too salty one way, flat the other. Densities vary between batches, so for baking and brines, weigh your salt.
Questions
Can I swap kosher salt for table salt?
Yes, but not spoon for spoon. A teaspoon of table salt weighs about twice as much as a teaspoon of Diamond Crystal, so use roughly half as much table salt. Morton kosher sits in between: use about three-quarters.
What salt do American recipes mean by "kosher salt"?
Usually Diamond Crystal, the favourite of many recipe developers, though some use Morton. Check the recipe's notes. If it doesn't say, start with less, taste, and add more.
Does it matter for baking?
Yes, more than anywhere. Salt affects how yeast and gluten behave, so for bread and brines, weigh your salt in grams.