Most seeds come from fruit that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pistachios, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source.

Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. True nuts include, for example, chestnut, hazelnut and filbert. Culinarily, the term 'nut' is used much more widely, and includes examples of drupes (such as pecans and almonds) or seeds (such as pine nuts and peanuts).

Also widely known as nuts are dry drupes, which include pecans, almonds, macadamia (Macadamia integrifolia), candlenut (Aleurites moluccanus) and the water caltrop (Trapa bicornis). A drupe is an indehiscent fruit that has an outer fleshy part consisting of the exocarp, or skin, and mesocarp, or flesh, which surround a single pit or stone, the endocarp with a seed (kernel) inside. In a dry drupe, the outer parts dry up and the remaining husk is part of the ovary wall or pericarp, and the hard inner wall surrounding the seed represents the inner part of the pericarp.

Walnuts and hickories (Juglandaceae) have fruit that are difficult to classify. They are considered to be nuts under some definitions but are also referred to as drupaceous nuts.

In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.

The sweet potato arrived in Europe with the Columbian exchange. It is recorded, for example, in Elinor Fettiplace's Receipt Book, compiled in England in 1604.

Nuts are eaten by humans and wildlife. Because nuts generally have a high oil content, they are a significant energy source. Many seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, ground to make nut butters, or pressed for oil that is used in cooking and cosmetics.

Nuts used for food are a common source of food allergens. Reactions can range from mild symptoms to severe ones, a condition known as anaphylaxis, which can be life-threatening. The reaction is due to the release of histamine by the body in response to an allergen in the nuts, causing skin and other possible reactions. Many experts suggest that a person with an allergy to peanuts should avoid eating tree nuts, and vice versa.

The nuts linked to from this page are: acorn; almond; beech nuts; betel nut; brazil nut; bush mango; filbert; ginkgo nut; kola nut; candlenut; cashew; chestnut; coconut; hazelnut; macadamia; ogbono; palm nut; peanut; pecan; pine nut; pistachio; walnut.

The alphabetical list of all the nut-based recipes on this site follows, (limited to 100 recipes per page). There are 3274 recipes in total:

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Sauce d'Arachide (Peanut Sauce)      Origin: Benin	Sea Purslane Dhal      Origin: Britain	Shrikhand (Sweet Yoghurt with Saffron)      Origin: India
Sauce d'Arachide (Beninese Peanut Sauce)      Origin: Benin	Sea Spaghetti alla Bolognese      Origin: Fusion	Shropshire Cakes      Origin: England
Sauce de Lapin (Rabbit Sauce)      Origin: Gabon	Sea Spaghetti with Garlic and Butter      Origin: Ireland	Shwe Payon Thee Hin (Thai Vegan Pumpkin Curry)      Origin: Thailand
Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon	Sea Spaghetti with Summer Truffles      Origin: Ireland	Siberian Bird Cherry Cake      Origin: Russia
Sauce Gbanbouda (Tô with Okra Sauce and Peanuts)      Origin: Guinea	Sea-buckthorn Cheesecake      Origin: Britain	Sichuan Beef Stir-fry      Origin: China
Sauce Koumrangan (Hibiscus Leaf Sauce)      Origin: Chad	Seafood Amok      Origin: Cambodia	Sicilian Lemon Polenta Cake      Origin: Italy
Sauce Moundourou (Moundourou Leaf Sauce)      Origin: Chad	Seaweed Relish      Origin: Britain	Sidvudvu (Pumpkin Porridge)      Origin: eSwatini
Sauce Sarcenes      Origin: England	Seeni Sambol (Sri Lankan Beetroot Curry)      Origin: Sri Lanka	Sierra Leonean Rice Bread      Origin: Sierra Leone
Sauce sarzyne (Saracen Sauce)      Origin: England	Senegalese Vegetable Stew with Millet      Origin: Senegal	Simaya Pashka (Easter Cheese Cake)      Origin: Russia
Saudi Baharat      Origin: Saudi Arabia	Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank)      Origin: Roman	Simboro (Meat with Taro Leaves and Coconut Milk)      Origin: Vanuatu
Saudi Sago Pudding      Origin: Saudi Arabia	Sesame Pork Stir-fry      Origin: Australia	Simnel Cake      Origin: England
Sause Blaunk for Capouns Sothen (White Sauce for Boiled Capons)      Origin: England	Seychelles Curry Paste      Origin: Seychelles	Simnel Cake 2      Origin: British
Sautéed Mushrooms and Rocket      Origin: Britain	Seychelles Fish Curry II      Origin: Seychelles	Simnel Cupcakes      Origin: British
Savoury Duck      Origin: English	Seychellois Massalé      Origin: Seychelles	Simple Mole Poblano      Origin: Mexico
Sawge y farcet (Pork Meatballs with Sage Coating)      Origin: England	Sfenz (Libyan Hanukkah Doughnuts)      Origin: Libya	Simple Suya Poussin      Origin: African Fusion
Sawse Blaunche for Capouns Ysode (White Sauce for Capons)      Origin: England	Sgoniau Bricyll a Chnau Ffrengig (Apricot and Walnut Scones)      Origin: Welsh	Sint Eustatian Goat Water      Origin: Sint Eustatius
Sawse Madame      Origin: Britain	Shaah (Somalian Tea)      Origin: Somalia	Sint Maarten Crab Backs      Origin: Sint Maarten
Sayadieh Samak (Baked Fish with Rice)      Origin: Saudi Arabia	Shaaria (Fried Sweet Vermicelli)      Origin: Sudan-a	Sint Maarten Pork Ribs      Origin: Sint Maarten
Sbeis Piclo Du (Black Pickling Spice)      Origin: Welsh	Shacha Sauce      Origin: China	Sint Maarten Whelk Soup      Origin: Sint Maarten
Sbiaat      Origin: Morocco	Shacha Sauce      Origin: Taiwan	Slaai (Swazi Avocado Slaw)      Origin: eSwatini
Schenecken (Crispy Butterhorns)      Origin: Germany	Shahi Chicken Korma      Origin: India	Slow Cooker Chicken Korma      Origin: Britain
Scotch Kale      Origin: Scotland	Shahi Murgh Korma (Royal Chicken Korma)      Origin: India	Slow Cooker Duck and Potato Massaman Curry      Origin: Britain
Scotch Pie      Origin: Scotland	Shahi Paneer      Origin: India	Slow-cooked Ox Cheek Rendang      Origin: Singapore
Scotch Whisky Syllabub      Origin: Scotland	Shalgham Korma (Turnip Curry)      Origin: India	Slow-Cooker Pork and Apple Curry      Origin: America
Scottish Christmas Bun      Origin: Scotland	Shamrock Sugar Biscuits      Origin: Ireland	Small Raised Mutton Pies      Origin: Scotland
Scottish Fruit Tart with Whisky      Origin: Scotland	Shattoo Water      Origin: Dominica	Smoked Haddock Curry with Butter Beans      Origin: Fusion
Scottish Jugged Hare      Origin: Scotland	Shawarma Spice and Paste      Origin: Levant	Smoked Mackerel Pâté II      Origin: British
Scottish Lace Biscuits      Origin: Scotland	Sheer Khurma      Origin: Indonesia	Smothie à l'avocat (Avocado Smoothie)      Origin: Mauritania
Scottish Marmalade Bread and Butter Pudding      Origin: Scotland	Shellfish Forcemeats      Origin: Roman	Snowball Cakes      Origin: Britain
Scottish Oatmeal Stuffing      Origin: Scotland	Shemai (Sweet Vermicelli)      Origin: Bangladesh	Solachi Kadhi (Kokam Sauce)      Origin: India
Scottish Parkin      Origin: Scotland	Shi Zi Tou (Lion’s Head Meatballs)      Origin: China	Solomon Islands Style Rice      Origin: Solomon Islands
Scottish Snowballs      Origin: Scotland	Shifa (Lebanese Lamb and Pine Nut Pizza)      Origin: Lebanon	Solomon Islands Tuna Curry      Origin: Solomon Islands
Scottish Venison Pie      Origin: Scotland	Shorba      Origin: Sudan-a
Sea Beet Greens Fritters      Origin: Britain	Shorshe Chingri (Bengali Prawns and Sea Blite)      Origin: Bangladesh

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