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 3598 recipes in total:

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Saint Vincent Black Cake      Origin: Saint Vincent	Samp      Origin: eSwatini	Sautéed Mushrooms and Rocket      Origin: Britain
Saint Vincent Chicken Pelau      Origin: Saint Vincent	Samsas (Sweet Nutty Samosas)      Origin: Bangladesh	Savoury Duck      Origin: English
Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent	Sancoche      Origin: Trinidad	Sawge y farcet (Pork Meatballs with Sage Coating)      Origin: England
Saint-Martin Pork Ribs      Origin: Saint-Martin	Sanddorn-Muffin (Sea-buckthorn Muffins)      Origin: Germany	Sawse Blaunche for Capouns Ysode (White Sauce for Capons)      Origin: England
Saint-Martin Whelk Soup      Origin: Saint-Martin	Sangkhaya Fakthong (Custard Pumpkin)      Origin: Thailand	Sawse Madame      Origin: Britain
Saka saka (Congolese Cassava Leaves)      Origin: Congo	Saniyit Kufta (Baked Beef Patties)      Origin: Egypt	Sayadieh Samak (Baked Fish with Rice)      Origin: Saudi Arabia
Sakizli Muhallebi (Mastic Pudding)      Origin: Turkey	Sardine Kelaguen      Origin: Northern Mariana Islands	Sbeis Piclo Du (Black Pickling Spice)      Origin: Welsh
Saksak (Sago and Banana Dumpling)      Origin: Papua New Guinea	Sardine Kelaguen      Origin: Guam	Sbiaat      Origin: Morocco
Sala Cattabia (Potted Salads)      Origin: Roman	Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)      Origin: Indonesia	Schenecken (Crispy Butterhorns)      Origin: Germany
Sala Cattabia Apiciana (Apician Potted Salads)      Origin: Roman	Satay      Origin: Indonesia	Schwaebischer Träubleskuchen (Swabian Redcurrant Cake)      Origin: Germany
Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)      Origin: Welsh	Satay Chicken Curry      Origin: Malaysia	Scotch Kale      Origin: Scotland
Salad Gwydrwymon gyda Ffenigl ac Oren (Gutweed Salad with Fennel and Orange)      Origin: Welsh	Satay Skewers      Origin: Cocos Islands	Scotch Pie      Origin: Scotland
Salade de la mer (Seafood Salad)      Origin: France	Saté ku batata (Satay with Potatoes)      Origin: Bonaire	Scotch Whisky Syllabub      Origin: Scotland
Salade de Palmiers et Avocat (Heart of Palm and Avocado Salad)      Origin: New Caledonia	Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Scottish Christmas Bun      Origin: Scotland
Salara      Origin: Guyana	Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia	Scottish Fruit Tart with Whisky      Origin: Scotland
Salara Cake      Origin: French Guiana	Sattoo      Origin: India	Scottish Jugged Hare      Origin: Scotland
Salata Aswad (Sudanese Aubergine Salad)      Origin: Sudan	Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce)      Origin: Burkina Faso	Scottish Lace Biscuits      Origin: Scotland
Salata Aswad be Zabadi (Fried Aubergine Salad)      Origin: South Sudan	Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea	Scottish Marmalade Bread and Butter Pudding      Origin: Scotland
Salata Aswad be Zabadi (Aubergine and Yoghurt Salad)      Origin: Sudan	Sauce aux Arachides du Tchad (Chadian Peanut Sauce)      Origin: Chad	Scottish Oatmeal Stuffing      Origin: Scotland
Salmagundi      Origin: Britain	Sauce aux Champignons Morelle (Morel Mushroom Sauce)      Origin: France	Scottish Parkin      Origin: Scotland
Salmon Durban Curry      Origin: Fusion	Sauce Blanche      Origin: France	Scottish Parkin Biscuits      Origin: Scotland
Salsa Caruso (Caruso Sauce)      Origin: Uruguay	Sauce camelyne (Cinnamon Sauce)      Origin: England	Scottish Snow Cake      Origin: Scotland
Salsa de Abacate de Guineano (Equatorial Guinean Avocado Salsa)      Origin: Equatorial Guinea	Sauce d'Arachide (Peanut Sauce)      Origin: Benin	Scottish Snowballs      Origin: Scotland
Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken)      Origin: Equatorial Guinea	Sauce d'Arachide (Beninese Peanut Sauce)      Origin: Benin	Scottish Venison Pie      Origin: Scotland
Salsa de Chocolate Mexicana (Mexican Chocolate Sauce)      Origin: Mexico	Sauce de Lapin (Rabbit Sauce)      Origin: Gabon	Sea Beet Greens Fritters      Origin: Britain
Salsa Macha (Arbol Chilli Oil)      Origin: Mexico	Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon	Sea Purslane Dhal      Origin: Britain
Salted Date and Chocolate Bites      Origin: Britain	Sauce Gbanbouda (Tô with Okra Sauce and Peanuts)      Origin: Guinea	Sea Spaghetti alla Bolognese      Origin: Fusion
Salted Peanut Brittle      Origin: Britain	Sauce Koumrangan (Hibiscus Leaf Sauce)      Origin: Chad	Sea Spaghetti with Garlic and Butter      Origin: Ireland
Samaki wa Kapaka (Zanzibar Grilled Fish)      Origin: Tanzania	Sauce Moundourou (Moundourou Leaf Sauce)      Origin: Chad	Sea Spaghetti with Summer Truffles      Origin: Ireland
Sambal Kacang (Indonesian Peanut Sauce)      Origin: Indonesia	Sauce Sarcenes      Origin: England	Sea-buckthorn Cheesecake      Origin: Britain
Samilolo (Fermented Coconut Sauce)      Origin: Samoa	Sauce sarzyne (Saracen Sauce)      Origin: England	Seafood Amok      Origin: Cambodia
Samish Mirchi Soup (Mulligatawny Soup)      Origin: India	Saudi Baharat      Origin: Saudi Arabia	Seaweed Relish      Origin: Britain
Samlor Korko (Cambodian 'Mixing Soup')      Origin: Cambodia	Saudi Sago Pudding      Origin: Saudi Arabia
Samoan Poi (Mashed Bananas with Coconut Cream)      Origin: Samoa	Sause Blaunk for Capouns Sothen (White Sauce for Boiled Capons)      Origin: England

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