Masa Harina: How Many Grams in a Teaspoon?
Masa harina is nixtamalized corn flour with a density of 0.48 g/mL — lime-treated dried corn ground to a fine flour. Because nixtamalization changes the starch structure, masa harina absorbs water differently than regular corn flour. A 1/4 cup difference in masa harina can mean the difference between tamales that hold together and ones that fall apart. Gram measurement is essential.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| tsp | g |
|---|---|
| 1 | 2 |
| 2 | 5 |
| 3 | 7 |
| 4 | 9 |
| 5 | 12 |
| 6 | 14 |
| 7 | 17 |
| 8 | 19 |
| 9 | 21 |
| 10 | 24 |
| 11 | 26 |
| 12 | 28 |
| 13 | 31 |
| 14 | 33 |
| 15 | 35 |
| 20 | 47 |
| 25 | 59 |
| 30 | 71 |
Essential for tortillas, tamales, pupusas, arepas, and pozole. Cannot be substituted with regular cornmeal or cornstarch.
Masa harina is gluten-free. The most common brand is Maseca; 1 cup weighs 114g by manufacturer spec.
FAQ
- Can I use regular cornmeal instead of masa harina?
- No. Regular cornmeal is not nixtamalized and lacks the specific starch structure that makes tortillas pliable. Masa harina is the only substitute for masa harina.
- Is masa harina the same as corn flour?
- No. Corn flour is raw, finely ground corn. Masa harina is made from corn that has been nixtamalized — treated with an alkaline solution — which fundamentally changes its protein and starch structure.