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 3996 recipes in total:

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Saffron Bread      Origin: England	Salmagundi      Origin: Britain	Sauce à l'Arachide Congolaise (Congolese Peanut Sauce)      Origin: DR-Congo
Saffron Chicken Korma with Wholemeal Paratha      Origin: India	Salmon Durban Curry      Origin: Fusion	Sauce à la Noix de Coco (Coconut Sauce)      Origin: Togo
Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon	Salsa Caruso (Caruso Sauce)      Origin: Uruguay	Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce)      Origin: Burkina Faso
Safra (Semolina and Date Cake)      Origin: Libya	Salsa de Abacate de Guineano (Equatorial Guinean Avocado Salsa)      Origin: Equatorial Guinea	Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea
Sago Pudding with Gula Malacca      Origin: Singapore	Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken)      Origin: Equatorial Guinea	Sauce aux Arachides du Tchad (Chadian Peanut Sauce)      Origin: Chad
Saint Helena Coconut Rock Cakes      Origin: St Helena	Salsa de Chocolate Mexicana (Mexican Chocolate Sauce)      Origin: Mexico	Sauce aux Champignons Morelle (Morel Mushroom Sauce)      Origin: France
Saint Helena Ginger Beer      Origin: St Helena	Salsa de Espinacosas (Spinach Salsa)      Origin: Equatorial Guinea	Sauce Blanche      Origin: France
Saint Kitts and Nevis Jerk Burger      Origin: Saint Kitts	Salsa Macha (Arbol Chilli Oil)      Origin: Mexico	Sauce camelyne (Cinnamon Sauce)      Origin: England
Saint Lucia Curried Goat      Origin: Saint Lucia	Salsa Macha Mole      Origin: Mexico	Sauce d'Arachide (Peanut Sauce)      Origin: Benin
Saint Lucia Jerk Seasoning Blend      Origin: Saint Lucia	Salted Date and Chocolate Bites      Origin: Britain	Sauce d'Arachide (Beninese Peanut Sauce)      Origin: Benin
Saint Lucia Paime      Origin: Saint Lucia	Salted Peanut Brittle      Origin: Britain	Sauce de Lapin (Rabbit Sauce)      Origin: Gabon
Saint Lucian Bouillon      Origin: Saint Lucia	Samaki wa Kapaka (Zanzibar Grilled Fish)      Origin: Tanzania	Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon
Saint Vincent Black Cake      Origin: Saint Vincent	Sambal Kacang (Indonesian Peanut Sauce)      Origin: Indonesia	Sauce Gbanbouda (Tô with Okra Sauce and Peanuts)      Origin: Guinea
Saint Vincent Chicken Pelau      Origin: Saint Vincent	Samilolo (Fermented Coconut Sauce)      Origin: Samoa	Sauce Koumrangan (Hibiscus Leaf Sauce)      Origin: Chad
Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent	Samilolo (Fermented Coconut Sauce)      Origin: American Samoa	Sauce Moundourou (Moundourou Leaf Sauce)      Origin: Chad
Saint-Martin Pork Ribs      Origin: Saint-Martin	Samish Mirchi Soup (Mulligatawny Soup)      Origin: India	Sauce Oseille (Sorrel Sauce)      Origin: Burkina Faso
Saint-Martin Whelk Soup      Origin: Saint-Martin	Samlor Korko (Cambodian 'Mixing Soup')      Origin: Cambodia	Sauce Sarcenes      Origin: England
Saka saka (Congolese Cassava Leaves)      Origin: Congo	Samoan Poi (Mashed Bananas with Coconut Cream)      Origin: Samoa	Sauce sarzyne (Saracen Sauce)      Origin: England
Sakizli Muhallebi (Mastic Pudding)      Origin: Turkey	Samp      Origin: eSwatini	Saudi Baharat      Origin: Saudi Arabia
Saksak (Sago and Banana Dumpling)      Origin: Papua New Guinea	Samsas (Sweet Nutty Samosas)      Origin: Bangladesh	Saudi Sago Pudding      Origin: Saudi Arabia
Sala Cattabia (Potted Salads)      Origin: Roman	Sancoche      Origin: Trinidad	Sause Blaunk for Capouns Sothen (White Sauce for Boiled Capons)      Origin: England
Sala Cattabia Apiciana (Apician Potted Salads)      Origin: Roman	Sanddorn-Muffin (Sea-buckthorn Muffins)      Origin: Germany	Sautéed Mushrooms and Rocket      Origin: Britain
Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)      Origin: Welsh	Sangkhaya Fakthong (Custard Pumpkin)      Origin: Thailand	Savoury Duck      Origin: English
Salad Gwydrwymon gyda Ffenigl ac Oren (Gutweed Salad with Fennel and Orange)      Origin: Welsh	Saniyit Kufta (Baked Beef Patties)      Origin: Egypt	Sawge y farcet (Pork Meatballs with Sage Coating)      Origin: England
Salade de la mer (Seafood Salad)      Origin: France	Sardine Kelaguen      Origin: Northern Mariana Islands	Sawse Blaunche for Capouns Ysode (White Sauce for Capons)      Origin: England
Salade de Palmiers et Avocat (Heart of Palm and Avocado Salad)      Origin: New Caledonia	Sardine Kelaguen      Origin: Guam	Sawse Madame      Origin: Britain
Salade du Tchad (Chadian Salad)      Origin: Chad	Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)      Origin: Indonesia	Sayadieh Samak (Baked Fish with Rice)      Origin: Saudi Arabia
Salade Kopto (Moringa Leaf Salad)      Origin: Niger	Satay      Origin: Indonesia	Sbeis Piclo Du (Black Pickling Spice)      Origin: Welsh
Salara      Origin: Guyana	Satay Chicken Curry      Origin: Malaysia	Sbiaat      Origin: Morocco
Salara Cake      Origin: French Guiana	Satay Skewers      Origin: Cocos Islands	Schenecken (Crispy Butterhorns)      Origin: Germany
Salat Tangiers      Origin: Morocco	Saté ku batata (Satay with Potatoes)      Origin: Bonaire	Schwaebischer Träubleskuchen (Swabian Redcurrant Cake)      Origin: Germany
Salata Aswad (Sudanese Aubergine Salad)      Origin: Sudan	Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Scotch Currant Loaf      Origin: Scotland
Salata Aswad be Zabadi (Fried Aubergine Salad)      Origin: South Sudan	Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia
Salata Aswad be Zabadi (Aubergine and Yoghurt Salad)      Origin: Sudan	Sattoo      Origin: India

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