Raise your hand if you’ve ever come across a recipe instruction to “add a pinch of salt” or “a dash of paprika." These vague-sounding directions can be confusing and they often lead you to wonder: how much is too much? Most of us probably take an educated guess and hope for the best. But here’s the good news: a pinch and a dash are more than just loose suggestions—they’re actually real measurements.
Part of the confusion stems from the fact that these terms predate modern measuring spoons. Before standardized tools, cooks relied on their instinct and experience—think handwritten family recipes with “a little of this” or “just enough of that.” Over time, words like “dash” and “pinch” worked their way into cookbooks and eventually online recipes. The problem is that very few of those recipes ever clarify what these terms mean.
So, what’s the difference between a dash and a pinch? And how can you use them with confidence without over- or under-seasoning your dish? To find out once and for all, we reached out to culinary pros and one of the top salt brands in the country. Read on to learn how to use these measurements confidently.
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Despite what you might initially think, "dash" and "pinch" aren’t interchangeable terms. Yes, they both translate to very small measurements, but each has its own volume. A pinch typically refers to the amount of an ingredient you can hold between your thumb and index finger. A dash is slightly more, like a quick shake or pour, and is often used for wet or potent ingredients, like bitters in a cocktail.
Here’s a simple breakdown of these tricky terms:
Term
Approximate Volume
Pinch
1/16 teaspoon
Dash
1/8 teaspoon
Pro Tip: No 1/8 teaspoon? No problem. Use half of 1/4 teaspoon instead.
What Is a Pinch vs. a Dash of Salt?
Salt is the most common ingredient where you’ll see these terms, but they can apply to spices, too. Jordan Timm, R&D Director for Salt and Consumer Brands at Cargill (the company behind chef-favorite Diamond Crystal Kosher Salt), explains that coarser salts, like Diamond Crystal, are easier to season with because the large flakes give you more control. Fine sea salt or table salt pours quickly, so it’s much easier to accidentally add too much. With a flakier salt, you can pick up and sprinkle just the amount you want without dumping in a heavy-handed shake.
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When it comes to baking, precision in measuring is crucial. Kristina Lavallee, chef, celebrity cake designer and founder of The Cake Girl, grew up using pinches and dashes in her childhood kitchen, but she soon learned that running a professional kitchen requires using exact measurements. “At The Cake Girl, we’ve created thousands of custom cakes, and our customers expect the quality every single time. That consistency wouldn’t be possible if we relied on "a pinch of this" or "a dash of that" as our guide," she tells Parade.
Lavallee admits that there’s some leeway in adding a little more seasoning in savory cooking, but ingredients like salt should be measured because they can make or break a recipe. “Just a pinch can enhance the flavor of a cake, but too much can overpower it. The same can be said of strong spices, like cinnamon, nutmeg or cloves. In sweet recipes, those tiny amounts go a long way, and one extra dash can change the entire flavor profile."
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‘Dash’ vs. ‘Pinch’ When Cooking
Savory cooking allows for more flexibility than baking, but you still need to be careful. Celebrity chef and TV host Robert Irvine believes these terms are more about feel, but he also warns home cooks to proceed with caution. His suggestion is to taste as you go.
As Irvine explains, “there is no hard-and-fast definition, so I’ve always considered it more of a feel situation. Another way to describe this—and this is the way I prefer—is to say 'to taste' because when you say pinch or dash, you’re really saying, 'Don’t measure; just make sure there’s enough.'"
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The key here is consistency. Once you know what your pinch and dash measure out to, you can season more confidently without second-guessing. So whether you're following your grandma’s handwritten cake recipe or experimenting with new ideas of your own, now you’ll know exactly what that “dash” or “pinch” really means.
Sources
Jordan Timm, R&D Director for Salt and Consumer Brands at CargillKristina Lavallee, Chef, Celebrity cake designer and Founder of The Cake GirlRobert Irvine, Celebrity chef and TV hostRelated: What's the Difference Between Cold Brew and Iced Coffee? Experts Spill the Beans
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