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Category

Spreads

Spreads range from airy to dense; temperature changes viscosity. Use the exact product and state.

Source: USDA FDC - spread search

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Cluster composition

This category covers 5 ingredients. The dominant attribute clusters are sticky spreads and pastes and dry powders and leaveners.

  • sticky spreads and pastes — 4 ingredients
  • dry powders and leaveners — 1 ingredient

Primer

These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.

Methodology

  • Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
  • Conversions keep higher-precision intermediates and round to practical kitchen values.
  • Default volume is the US cup unless a page explicitly uses metric or UK standards.

Unit standards

  • Mass: grams (g).
  • Volume: mL, US cup, tbsp, tsp.
  • Assumed temperature: room temperature unless stated otherwise.

Examples and edge cases

  • Nut butters are denser than jams or jelly (USDA FDC).
  • Whipped spreads include air, lowering mass (USDA FDC).
  • Cold vs warm changes viscosity and fill (USDA FDC).

Last updated: 2026-05-31

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