List of types of spoons

Spoons are primarily used to transfer edibles from vessel to mouth, usually at a dining table. A spoon's style is usually named after a drink or food with which they are most often used, the material with which they are composed, or a feature of their appearance or structure.

• Bouillon spoon — round-bowled, somewhat smaller than a soup spoon
• Caviar spoon — usually made of mother of pearl, gold, animal horn or wood but not silver, which would affect the taste
• Chinese spoon — a type of soup spoon with a short, thick handle extending directly from a deep, flat bowl.
• Coffee spoon — small, for use with after-dinner coffee cups, (usually smaller than teaspoon)
• Cutty — short, chiefly Scot and Irish
• Demitasse spoon — diminutive, smaller than a coffee spoon; for traditional coffee drinks in specialty cups and for spooning cappuccino froth
• Dessert spoon — intermediate in size between a teaspoon and a tablespoon, used in eating dessert and sometimes soup or cereals
• Egg spoon — for eating boiled eggs; with a shorter handle and bowl, a more pointed tip and often a more rounded bowl than a teaspoon
• French sauce spoon — for eating sauce; similar to a dessert spoon, but with a flatter, notched bowl
• Grapefruit spoon or orange spoon — tapers to a sharp point or teeth, used for citrus fruits and melons
• Gumbo or Chowder spoon — larger round bowl, approximately 7"
• Horn spoon — a spoon made of horn, used chiefly interjectionally in the phrase By the Great Horn Spoon!, as in the children's novel of that title by Sid Fleischman. Horn spoons are still used for eating boiled eggs because they don't tarnish (like silver) from the sulfurous yolk. Horn, and mother of pearl, are used for caviar, because a silver spoon would unpleasantly affect the taste of the delicate roe
• Iced tea spoon or Parfait spoon — with a bowl similar in size and shape to that of a teaspoon, and with a long slim handle, used in stirring tall drinks, or eating parfait, sundaes, sorbets or similar foods served in tall glasses
• Korean spoon — long-handled, often with shallow point at end of bowl
• Marrow spoon or marrow scoop — 18th century, often of silver, with a long thin bowl suitable for removing marrow from a bone
• Melon spoon — often silver, used for eating melon
• Plastic spoon — cheap, disposable, flexible, stain resistant, sometimes biodegradable; black, white, colored or clear; smooth, non-porous surface; varied types and uses
• Rattail spoon — developed in the later 17th century; with a thin pointed tongue on the bottom of the bowl to reinforce the joint of bowl and handle
• Salt spoon — miniature, used with an open salt cellar for individual service
• Saucier spoon — slightly flattened spoon with a notch in one side; used for drizzling sauces over fish or other delicate foods.
• Soup spoon — with a large or rounded bowl for eating soup.
  • Cream-soup spoon — round-bowled, slightly shorter than a standard soup spoon
• Teaspoon — small, suitable for stirring and sipping tea or coffee, standard capacity one third of a tablespoon, unit of volume.
• Tablespoon — volume of three teaspoons. Sometimes used for ice cream and soup, unit of volume.
• M1926 spoon — Army issue with mess kits from 1941 to 2002, volume of two tablespoons.
• Seal-top spoon — silver, end of handle in the form of a circular seal; popular in England in the later 16th and 17th centuries
• Spork, sporf, spife, splayd etc. — differing combinations of a spoon with a fork or knife
• Stroon — a straw with a spoon on the end for eating slushies, etc.

Spoons primarily used in food preparation, handling or serving, in the kitchen or at the table. Most are named after an edible for which they are specially designed. Two utensils with spoon-shaped ends are also included.

Absinthe spoon

• Absinthe spoon — perforated or slotted to dissolve a sugar cube in a glass of absinthe; normally flat bowl, with a notch in the handle where it rests on the rim of a glass
• Bar spoon — equivalent to a teaspoon, used in measuring ingredients for mixed drinks
• Berry spoon — large, with a broad deep bowl; used in serving berries, salad and other juicy foods
• Bonbon spoon — with a flat perforated bowl for bonbons and nuts
• Caddy spoon — used for measuring tea leaves, traditionally made of silver

• Chutney spoon — for hygienically dispensing chutneys, especially mango chutney, from a communal open or lidded dish; the two are usually manufactured together as part of a multi-purpose dispenser in restaurants; alternatively may come with a specially designed and matching chutney spoon holder for domestic use
• Jelly or Jam spoon — for serving fruit preserves; sometimes with a point and an odd-shaped edge; sometimes used with a jelly jar
• Ladle — with a deep bowl and a long handle attached at a steep angle, to scoop and convey liquids

Mote spoon

• Mote spoon — perforated, used to sieve loose tea from a cup; handle finial has a spike to unclog the teapot spout
• Mustard spoon — for serving mustard; usually small, with a deep bowl elongated to form a scoop and set at right angles to the handle
• Olive spoon — used to remove olives from their liquid, while allowing the liquid to drain easily from the spoon; typically made from stainless steel; has slots or a hole cut from the bottom of a bowl-shaped head to release the liquid from the spoon; also used to lift cherries, cocktail onions, pickled garlic and similar condiments from the liquids used to store the foods
• Panja — serving spoon for rice used in India, with four finger-shaped indentations and a flat surface. Typically also has a hole at the end where a loop or string is tied to enable easy storage.
• Rice spoon — for serving rice (known in Japan as a shamoji)
• Salt spoon — miniature, used with an open salt cellar for individual service
• Serving spoon — serves and portions salads, vegetables and fruits; larger than a tablespoon; bowl round rather than oval, to take up food more easily; long handle
• Slotted spoon — used in food preparation; has slots, holes or other openings in the bowl which let liquid pass through while preserving the larger solids on top
• Spaghetti spoons have large tines for ladling cooked spaghetti and sometimes a hole in the middle to measure uncooked spaghetti.[1] In some areas of the UK a spaghetti spoon has a colloquialism. In the Midlands often referred to as a Yurkle.
• Straw spoon—the curved spoon end of a straw, typically used for eating the remains of ice-blended drinks.
• Stirrer — utensil with a long stem and usually a spoon end for mixing drinks
• Sugar spoon or sugar shell — for serving granulated sugar; bowl often molded in the form of a sea shell
• Tablespoon — large, usually used for serving (UK); main kind of spoon used for eating (USA)
• Wooden spoon — made of wood, commonly used in food preparation

Items in the form of spoons used for ceremonial or commemorative purposes, or for functions other than ingesting comestibles.

• Anointing spoon or coronation spoon — a silver spoon, part of the Crown Jewels of the United Kingdom, the regalia used for the coronation of English monarchs; first used in the 12th century
• Apostle spoon — a christening gift with the bust of an apostle as the finial
• Cocaine spoon or coke spoon — a very small spoon used to sniff cocaine
• Cochlear — spoon used in the Eastern Orthodox Church in serving the consecrated wine, sometimes with a particle of the sacramental bread
• Ear spoon — a small spoon used to remove earwax, more common before the marketing of cotton-tipped swabs for this purpose
• Lovespoon — a wooden spoon, often with double bowl, formerly carved by a Welsh suitor as a gift of betrothal for his promised bride
• Maidenhead spoon — 16th century silver or silver-gilt spoon with handle terminating in a bust of the Virgin Mary
• Silver spoon — a small spoon given to a newborn child to ensure good fortune; used as a metaphor for someone born to riches
• Souvenir spoon— decorative, used to commemorate a place or event
• Uddharani — a small gold, silver, copper, or brass spoon used for Achamana and offering water during Hindu prayers (puja).
• wooden spoon — a spoon made of wood presented originally at Cambridge University to the man ranking lowest among those taking honors in the mathematical tripos, and at other colleges and universities to other selected recipients