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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Smoked Salmon and Haddock Pots      Origin: Scotland	Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes)      Origin: Guinea	Spicy Gingerbread Men      Origin: Britain
Smoked Sausage and Bean Casserole      Origin: Britain	Soupou Tehou (Beef Soup)      Origin: Guinea	Spicy Mexican-inspired Rice      Origin: Fusion
Smoky Mushroom and Chickpea Fajitas with Charred Spring Onion Salsa      Origin: British	Sour and Spicy Pork with Noodles      Origin: China	Spicy Okra      Origin: India
Smothie à l'avocat (Avocado Smoothie)      Origin: Mauritania	Sourdough Dinner Rolls      Origin: Britain	Spicy Potatoes      Origin: Ireland
Snowball Cakes      Origin: Britain	Souroundou (Nigerienne Fat Rice)      Origin: Niger	Spicy Sri Lankan Fried Cashews      Origin: Sri Lanka
Sočni Kolač (Rich Cake)      Origin: Bosnia	Sousi Pa (Fish with Coconut Cream)      Origin: Laos	Spicy Stuffing on the Wild Side      Origin: Fusion
Solachi Kadhi (Kokam Sauce)      Origin: India	South African Braai Chicken Spice      Origin: South Africa	Spicy Szechuan Pork Recipe      Origin: China
Solomon Islands Style Rice      Origin: Solomon Islands	South African Christmas Pudding      Origin: South Africa	Spicy Tofu      Origin: China
Solomon Islands Tuna Curry      Origin: Solomon Islands	South African Curried Peanut Soup      Origin: South Africa	Spinach and Apple Soup      Origin: Britain
Som Tam (Thai Green Papaya Salad)      Origin: Thailand	South African Savoury Hot Cross Buns      Origin: South Africa	Spinach and Peanut Butter Stew      Origin: West Africa
Sombi (Creamy Rice Pudding)      Origin: Senegal	Southern Fried Chicken II      Origin: America	Spinach and Potato Croquettes      Origin: Ireland
Somlah Machou Khmer (Sour Soup with Tomato and Lotus Roots)      Origin: Cambodia	Southern-fried Chicken      Origin: American	Spinach and Sea Aster Soufflé      Origin: Britain
Somlar Kari Saek Mouan (Chicken Red Curry)      Origin: Cambodia	Sowpes Dorry (Golden Sops)      Origin: British	Spinach and Wild Mushroom Lasagne      Origin: Britain
Sōngshǔ Yú (Squirrel Fish)      Origin: China	Soya (Grilled Beef, Cameroon Style)      Origin: Cameroon	Spinach Blintzes      Origin: Jewish
Sopa de calabaza de invierno (Winter Squash Soup)      Origin: Paraguay	Soya (Barbecued Beef)      Origin: Cameroon	Sprats Moju      Origin: Sri Lanka
Sopa de Caracol (Honduran Conch Soup)      Origin: Honduras	Spaetzle Noodles      Origin: Germany	Spring Flower Salad with Dandelion Greens      Origin: Britain
Sopa di Bonchi Korá (Red Kidney Bean Soup)      Origin: Aruba	Spam Kelaguen      Origin: Northern Mariana Islands	Springtime Fritters      Origin: Ancient
Sopa di Bonchi Korá (Red Kidney Bean Soup)      Origin: Bonaire	Spam Kelaguen      Origin: Guam	Spritzgebäck (Spritz Cookies)      Origin: Germany
Sopaipillas      Origin: Chile	Spareribs in Sweet and Sour Sauce      Origin: China	Spruce Tip Tea      Origin: Britain
Sopapillas      Origin: American	Spargel in Weißer Soße (Asparagus in White Sauce)      Origin: Germany	Spynee (Made From the Berries of Spines)      Origin: England
Sopi di Bonchi Korá (Red Kidney Bean Soup)      Origin: Curacao	Special Jaipuri Masala      Origin: India	Squash Moussaka      Origin: Armenia
Sorbet coco guadeloupéen (Guadeloupean Coconut Sorbet)      Origin: Guadeloupe	Speculaas      Origin: Netherlands	Sri Lanka Style Jackfruit Seed Curry      Origin: Sri Lanka
Sorpotel      Origin: India	Spekulatius (Spiced Almond Biscuits)      Origin: Germany	Sri Lankan Aubergine Curry      Origin: Sri Lanka
Sorrel Pesto      Origin: Italy	Spice Bread      Origin: Ireland	Sri Lankan Chicken Curry      Origin: Sri Lanka
Soto Ayam      Origin: Indonesia	Spice Cake      Origin: Britain	Sri Lankan Christmas Cake      Origin: Sri Lanka
Soto Ayam      Origin: Malaysia	Spiced Apricot Oat Muffins      Origin: British	Sri Lankan Dal      Origin: Sri Lanka
Soto Ayam      Origin: Singapore	Spiced Biscuits      Origin: Britain	Sri Lankan Green Bean Curry      Origin: Sri Lanka
Soubise Sauce      Origin: Britain	Spiced Brown Sugar Shortbread      Origin: Scotland	Sri Lankan Green Pumpkin Curry      Origin: Sri Lanka
Soufflé Flan of St George's Mushrooms      Origin: France	Spiced Chestnut, Feta and Squash Filo Pie      Origin: Britain	Sri Lankan Hoppers      Origin: Sri Lanka
Soufflé Potatoes with Carrot and Asparagus      Origin: Ireland	Spiced Cobnut Marzipan      Origin: Britain	Sri Lankan Love Cake      Origin: Sri Lanka
Souko Dounguouri (Meat Stew with White Beans)      Origin: Niger	Spiced Lima Beans with Garlic and Coconut      Origin: Nepal	Sri Lankan Rice and Curry      Origin: Sri Lanka
Soup Joumou (Haitian Squash Soup)      Origin: Haiti	Spiced Pumpkin Fudge      Origin: American	Sri Lankan-style Mango Curry      Origin: Sri Lanka
Soupe Panade (Panade Soup)      Origin: France	Spiced Tamarillo and Nut Cake      Origin: Argentina
Souphet (Thai Maitake Salad)      Origin: Thailand	Spicy Cheese Log      Origin: American

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