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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Scotch Kale      Origin: Scotland	Seychelles Fish Curry II      Origin: Seychelles	Sichuan Beef Stir-fry      Origin: China
Scotch Pie      Origin: Scotland	Seychellois Massalé      Origin: Seychelles	Sicilian Lemon Polenta Cake      Origin: Italy
Scotch Pie II      Origin: Scotland	Sfenz (Libyan Hanukkah Doughnuts)      Origin: Libya	Sidvudvu (Pumpkin Porridge)      Origin: eSwatini
Scotch Whisky Syllabub      Origin: Scotland	Sgoniau Bricyll a Chnau Ffrengig (Apricot and Walnut Scones)      Origin: Welsh	Sierra Leone Rice Akara      Origin: Sierra Leone
Scottish Christmas Bun      Origin: Scotland	Shaah (Somalian Tea)      Origin: Somalia	Sierra Leonean Pancakes      Origin: Sierra Leone
Scottish Christmas Cake      Origin: Scotland	Shaaria (Fried Sweet Vermicelli)      Origin: Sudan-a	Sierra Leonean Rice Bread      Origin: Sierra Leone
Scottish Fruit Tart with Whisky      Origin: Scotland	Shacha Sauce      Origin: China	Sierra Leonian Rice Bread      Origin: Sierra Leone
Scottish Jugged Hare      Origin: Scotland	Shacha Sauce      Origin: Taiwan	Simaya Pashka (Easter Cheese Cake)      Origin: Russia
Scottish Lace Biscuits      Origin: Scotland	Shahi Chicken Korma      Origin: India	Simboro (Meat with Taro Leaves and Coconut Milk)      Origin: Vanuatu
Scottish Marmalade Bread and Butter Pudding      Origin: Scotland	Shahi Murgh Korma (Royal Chicken Korma)      Origin: India	Simnel Cake      Origin: England
Scottish Oatmeal Stuffing      Origin: Scotland	Shahi Paneer      Origin: India	Simnel Cake 2      Origin: Britain
Scottish Parkin      Origin: Scotland	Shalgham Korma (Turnip Curry)      Origin: India	Simnel Cupcakes      Origin: Britain
Scottish Parkin Biscuits      Origin: Scotland	Shamrock Sugar Biscuits      Origin: Ireland	Simple Mole Poblano      Origin: Mexico
Scottish Snow Cake      Origin: Scotland	Sharp Sauce      Origin: Britain	Simple Prawn Laksa      Origin: Fusion
Scottish Snowballs      Origin: Scotland	Shattoo Water      Origin: Dominica	Simple Suya Poussin      Origin: African Fusion
Scottish Venison Pie      Origin: Scotland	Shawarma Spice and Paste      Origin: Levant	Sint Eustatian Goat Water      Origin: Sint Eustatius
Sea Aster and Parmesan Croquettes      Origin: British	Sheer Khurma      Origin: Indonesia	Sint Maarten Crab Backs      Origin: Sint Maarten
Sea Aster Pasta      Origin: British	Shellfish Forcemeats      Origin: Roman	Sint Maarten Pork Ribs      Origin: Sint Maarten
Sea Aster Pesto      Origin: Britain	Shemai (Sweet Vermicelli)      Origin: Bangladesh	Sint Maarten Whelk Soup      Origin: Sint Maarten
Sea Beet Greens Fritters      Origin: Britain	Shi San Xiang Fen (Thirteen Spice Powder)      Origin: China	Skilpadjie (Afrikaans Faggots)      Origin: South Africa
Sea Purslane Dhal      Origin: Britain	Shi Zi Tou (Lion’s Head Meatballs)      Origin: China	Slaai (Swazi Avocado Slaw)      Origin: eSwatini
Sea Spaghetti alla Bolognese      Origin: Fusion	Shiamali (Semolina Cakes)      Origin: Cyprus	Sloe Gin and Blackberry Jelly      Origin: Britain
Sea Spaghetti with Garlic and Butter      Origin: Ireland	Shifa (Lebanese Lamb and Pine Nut Pizza)      Origin: Lebanon	Slow Cooker Chicken Korma      Origin: Britain
Sea Spaghetti with Summer Truffles      Origin: Ireland	Shito (Ghanaian Black Chilli Sauce)      Origin: Ghana	Slow Cooker Duck and Potato Massaman Curry      Origin: Britain
Sea-buckthorn Cheesecake      Origin: Britain	Sholeh Zard (Persian Yellow Rice Pudding)      Origin: Iran	Slow Cooker Vegetable Curry      Origin: Britain
Seafood Amok      Origin: Cambodia	Shorba      Origin: Sudan-a	Slow-cooked Ox Cheek Rendang      Origin: Singapore
Seaweed Relish      Origin: Britain	Shorshe Chingri (Bengali Prawns and Sea Blite)      Origin: Bangladesh	Slow-Cooker Pork and Apple Curry      Origin: America
Seeni Sambol (Sri Lankan Beetroot Curry)      Origin: Sri Lanka	Shrikhand (Sweet Yoghurt with Saffron)      Origin: India	Slow-roasted Lamb with Advieh      Origin: Fusion
Semolina Gnocchi      Origin: Italy	Shropshire Cakes      Origin: England	Small Raised Mutton Pies      Origin: Scotland
Senegalese Vegetable Stew with Millet      Origin: Senegal	Shuizhu niurou (Spicy Water-boiled Beef)      Origin: China	Smoked Fish Fisherman's Pie      Origin: England
Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank)      Origin: Roman	Shuku-shuku (Coconut Biscuits)      Origin: Nigeria	Smoked Haddock Curry with Butter Beans      Origin: Fusion
Sesame Pork Stir-fry      Origin: Australia	Shuwa II      Origin: Oman	Smoked Mackerel Pâté II      Origin: Britain
Seviyan (Fine Noodle Pudding)      Origin: India	Shwe Payon Thee Hin (Thai Vegan Pumpkin Curry)      Origin: Thailand
Seychelles Curry Paste      Origin: Seychelles	Siberian Bird Cherry Cake      Origin: Russia

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