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 3695 recipes in total:

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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	Seeni Sambol (Sri Lankan Beetroot Curry)      Origin: Sri Lanka
Samoan Poi (Mashed Bananas with Coconut Cream)      Origin: Samoa	Sause Blaunk for Capouns Sothen (White Sauce for Boiled Capons)      Origin: England	Semolina Gnocchi      Origin: Italy
Samp      Origin: eSwatini	Sautéed Mushrooms and Rocket      Origin: Britain	Senegalese Vegetable Stew with Millet      Origin: Senegal
Samsas (Sweet Nutty Samosas)      Origin: Bangladesh	Savoury Duck      Origin: English	Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank)      Origin: Roman
Sancoche      Origin: Trinidad	Sawge y farcet (Pork Meatballs with Sage Coating)      Origin: England	Sesame Pork Stir-fry      Origin: Australia
Sanddorn-Muffin (Sea-buckthorn Muffins)      Origin: Germany	Sawse Blaunche for Capouns Ysode (White Sauce for Capons)      Origin: England	Seychelles Curry Paste      Origin: Seychelles
Sangkhaya Fakthong (Custard Pumpkin)      Origin: Thailand	Sawse Madame      Origin: Britain	Seychelles Fish Curry II      Origin: Seychelles
Saniyit Kufta (Baked Beef Patties)      Origin: Egypt	Sayadieh Samak (Baked Fish with Rice)      Origin: Saudi Arabia	Seychellois Massalé      Origin: Seychelles
Sardine Kelaguen      Origin: Northern Mariana Islands	Sbeis Piclo Du (Black Pickling Spice)      Origin: Welsh	Sfenz (Libyan Hanukkah Doughnuts)      Origin: Libya
Sardine Kelaguen      Origin: Guam	Sbiaat      Origin: Morocco	Sgoniau Bricyll a Chnau Ffrengig (Apricot and Walnut Scones)      Origin: Welsh
Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)      Origin: Indonesia	Schenecken (Crispy Butterhorns)      Origin: Germany	Shaah (Somalian Tea)      Origin: Somalia
Satay      Origin: Indonesia	Schwaebischer Träubleskuchen (Swabian Redcurrant Cake)      Origin: Germany	Shaaria (Fried Sweet Vermicelli)      Origin: Sudan-a
Satay Chicken Curry      Origin: Malaysia	Scotch Kale      Origin: Scotland	Shacha Sauce      Origin: China
Satay Skewers      Origin: Cocos Islands	Scotch Pie      Origin: Scotland	Shacha Sauce      Origin: Taiwan
Saté ku batata (Satay with Potatoes)      Origin: Bonaire	Scotch Whisky Syllabub      Origin: Scotland	Shahi Chicken Korma      Origin: India
Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Scottish Christmas Bun      Origin: Scotland	Shahi Murgh Korma (Royal Chicken Korma)      Origin: India
Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia	Scottish Fruit Tart with Whisky      Origin: Scotland	Shahi Paneer      Origin: India
Sattoo      Origin: India	Scottish Jugged Hare      Origin: Scotland	Shalgham Korma (Turnip Curry)      Origin: India
Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce)      Origin: Burkina Faso	Scottish Lace Biscuits      Origin: Scotland	Shamrock Sugar Biscuits      Origin: Ireland
Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea	Scottish Marmalade Bread and Butter Pudding      Origin: Scotland	Sharp Sauce      Origin: British
Sauce aux Arachides du Tchad (Chadian Peanut Sauce)      Origin: Chad	Scottish Oatmeal Stuffing      Origin: Scotland	Shattoo Water      Origin: Dominica
Sauce aux Champignons Morelle (Morel Mushroom Sauce)      Origin: France	Scottish Parkin      Origin: Scotland	Shawarma Spice and Paste      Origin: Levant
Sauce Blanche      Origin: France	Scottish Parkin Biscuits      Origin: Scotland	Sheer Khurma      Origin: Indonesia
Sauce camelyne (Cinnamon Sauce)      Origin: England	Scottish Snow Cake      Origin: Scotland	Shellfish Forcemeats      Origin: Roman
Sauce d'Arachide (Peanut Sauce)      Origin: Benin	Scottish Snowballs      Origin: Scotland	Shemai (Sweet Vermicelli)      Origin: Bangladesh
Sauce d'Arachide (Beninese Peanut Sauce)      Origin: Benin	Scottish Venison Pie      Origin: Scotland	Shi San Xiang Fen (Thirteen Spice Powder)      Origin: China
Sauce de Lapin (Rabbit Sauce)      Origin: Gabon	Sea Beet Greens Fritters      Origin: Britain
Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon	Sea Purslane Dhal      Origin: Britain

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