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 4197 recipes in total:

Page 35 of 42

Salsa Caruso (Caruso Sauce)      Origin: Uruguay	Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce)      Origin: Burkina Faso	Scotch Whisky Syllabub      Origin: Scotland
Salsa de Abacate de Guineano (Equatorial Guinean Avocado Salsa)      Origin: Equatorial Guinea	Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea	Scottish Christmas Bun      Origin: Scotland
Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken)      Origin: Equatorial Guinea	Sauce aux Arachides du Tchad (Chadian Peanut Sauce)      Origin: Chad	Scottish Christmas Cake      Origin: Scotland
Salsa de Chocolate Mexicana (Mexican Chocolate Sauce)      Origin: Mexico	Sauce aux Champignons Morelle (Morel Mushroom Sauce)      Origin: France	Scottish Fruit Tart with Whisky      Origin: Scotland
Salsa de Espinacosas (Spinach Salsa)      Origin: Equatorial Guinea	Sauce Blanche      Origin: France	Scottish Jugged Hare      Origin: Scotland
Salsa Macha (Arbol Chilli Oil)      Origin: Mexico	Sauce camelyne (Cinnamon Sauce)      Origin: England	Scottish Lace Biscuits      Origin: Scotland
Salsa Macha Mole      Origin: Mexico	Sauce d'Arachide (Peanut Sauce)      Origin: Benin	Scottish Marmalade Bread and Butter Pudding      Origin: Scotland
Salted Date and Chocolate Bites      Origin: Britain	Sauce d'Arachide (Beninese Peanut Sauce)      Origin: Benin	Scottish Oatmeal Stuffing      Origin: Scotland
Salted Peanut Brittle      Origin: Britain	Sauce de Lapin (Rabbit Sauce)      Origin: Gabon	Scottish Parkin      Origin: Scotland
Samaki wa Kapaka (Zanzibar Grilled Fish)      Origin: Tanzania	Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon	Scottish Parkin Biscuits      Origin: Scotland
Sambal Kacang (Indonesian Peanut Sauce)      Origin: Indonesia	Sauce Gbanbouda (Tô with Okra Sauce and Peanuts)      Origin: Guinea	Scottish Snow Cake      Origin: Scotland
Samilolo (Fermented Coconut Sauce)      Origin: Samoa	Sauce Koumrangan (Hibiscus Leaf Sauce)      Origin: Chad	Scottish Snowballs      Origin: Scotland
Samilolo (Fermented Coconut Sauce)      Origin: American Samoa	Sauce Moundourou (Moundourou Leaf Sauce)      Origin: Chad	Scottish Venison Pie      Origin: Scotland
Samish Mirchi Soup (Mulligatawny Soup)      Origin: India	Sauce Oseille (Sorrel Sauce)      Origin: Burkina Faso	Sea Aster and Parmesan Croquettes      Origin: British
Samlor Korko (Cambodian 'Mixing Soup')      Origin: Cambodia	Sauce Sarcenes      Origin: England	Sea Aster Pasta      Origin: British
Samoan Poi (Mashed Bananas with Coconut Cream)      Origin: Samoa	Sauce sarzyne (Saracen Sauce)      Origin: England	Sea Aster Pesto      Origin: Britain
Samp      Origin: eSwatini	Saudi Baharat      Origin: Saudi Arabia	Sea Beet Greens Fritters      Origin: Britain
Samsas (Sweet Nutty Samosas)      Origin: Bangladesh	Saudi Sago Pudding      Origin: Saudi Arabia	Sea Purslane Dhal      Origin: Britain
Sancoche      Origin: Trinidad	Sause Blaunk for Capouns Sothen (White Sauce for Boiled Capons)      Origin: England	Sea Spaghetti alla Bolognese      Origin: Fusion
Sanddorn-Muffin (Sea-buckthorn Muffins)      Origin: Germany	Sautéed Mushrooms and Rocket      Origin: Britain	Sea Spaghetti with Garlic and Butter      Origin: Ireland
Sangkhaya Fakthong (Custard Pumpkin)      Origin: Thailand	Savoury Duck      Origin: English	Sea Spaghetti with Summer Truffles      Origin: Ireland
Saniyit Kufta (Baked Beef Patties)      Origin: Egypt	Savoury Party Bites      Origin: Britain	Sea-buckthorn Cheesecake      Origin: Britain
Sardine Kelaguen      Origin: Northern Mariana Islands	Sawge y farcet (Pork Meatballs with Sage Coating)      Origin: England	Seafood Amok      Origin: Cambodia
Sardine Kelaguen      Origin: Guam	Sawse Blaunche for Capouns Ysode (White Sauce for Capons)      Origin: England	Seaweed Relish      Origin: Britain
Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)      Origin: Indonesia	Sawse Madame      Origin: Britain	Seeni Sambol (Sri Lankan Beetroot Curry)      Origin: Sri Lanka
Satay      Origin: Indonesia	Sayadieh Samak (Baked Fish with Rice)      Origin: Saudi Arabia	Semilla de Jícaro (Morro Horchata)      Origin: El Salvador
Satay Chicken Curry      Origin: Malaysia	Sbeis Piclo Du (Black Pickling Spice)      Origin: Welsh	Semolina Gnocchi      Origin: Italy
Satay Skewers      Origin: Cocos Islands	Sbiaat      Origin: Morocco	Senegalese Vegetable Stew with Millet      Origin: Senegal
Saté ku batata (Satay with Potatoes)      Origin: Bonaire	Schenecken (Crispy Butterhorns)      Origin: Germany	Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank)      Origin: Roman
Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Schwaebischer Träubleskuchen (Swabian Redcurrant Cake)      Origin: Germany	Sesame Pork Stir-fry      Origin: Australia
Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia	Scotch Currant Loaf      Origin: Scotland	Seviyan (Fine Noodle Pudding)      Origin: India
Sattoo      Origin: India	Scotch Kale      Origin: Scotland	Seychelles Curry Paste      Origin: Seychelles
Sauce à l'Arachide Congolaise (Congolese Peanut Sauce)      Origin: DR-Congo	Scotch Pie      Origin: Scotland
Sauce à la Noix de Coco (Coconut Sauce)      Origin: Togo	Scotch Pie II      Origin: Scotland

Page 35 of 42