A teaspoon (tsp) is one of the most common and essential measurements in cooking and baking. It equals approximately 5 milliliters or 1/3 of a tablespoon.
Historical Background
The teaspoon as a measurement originated from the actual spoon used for stirring tea in the late 16th century. Before standardization, cooks would literally use their tea spoons for measuring, which led to inconsistent results. In 1969, the FDA standardized the teaspoon measurement to exactly 5 milliliters.
Common Uses
- Adding small amounts of:
- Spices
- Baking powder/soda
- Vanilla extract
- Salt
- Yeast
Important Tips
- Always use measuring spoons rather than regular eating teaspoons
- Level off dry ingredients with a straight edge for accuracy
- For liquid ingredients, fill to the brim without spilling
- 3 teaspoons = 1 tablespoon
- 48 teaspoons = 1 cup
Regional Variations
- US teaspoon = 4.93 mL
- UK teaspoon = 5.92 mL
- Australian teaspoon = 5 mL
Common Conversions
- 1/4 tsp = a pinch
- 1/2 tsp = 2.5 mL
- 1 tsp = 5 mL
- 2 tsp = 10 mL
Pro Tips
- Keep separate sets of measuring spoons for dry and wet ingredients
- When a recipe calls for a "heaping teaspoon," it means the ingredient should form a small mound above the spoon
- A "scant teaspoon" means slightly less than a full teaspoon
- For better accuracy in baking, use weight measurements (grams) instead of volume measurements (teaspoons)
Quick Substitution Guide
If you don't have a teaspoon measure, you can use:
- 1/3 of a tablespoon
- 16 drops of liquid
- The tip of your index finger (approximately 1/4 teaspoon)
- A quarter of a bottle cap (approximately 1/4 teaspoon)
Remember: While these substitutions can work in a pinch, they're not as accurate as using proper measuring spoons, especially for baking where precision is crucial.