0.1 grams is what I get from three grains of kosher salt. That tiny amount can actually change how a dish tastes. I've messed up soups by adding what I thought was a pinch but was way more. Now I use a small spoon for things like salt and baking soda. It sounds like overkill but consistency matters in baking. If a pinch is really three grains, then most people are using way too much.