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:

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Seychelles Fish Curry II      Origin: Seychelles	Sichuan Beef Stir-fry      Origin: China	Smoky Mushroom and Chickpea Fajitas with Charred Spring Onion Salsa      Origin: British
Seychellois Massalé      Origin: Seychelles	Sicilian Lemon Polenta Cake      Origin: Italy	Smothie à l'avocat (Avocado Smoothie)      Origin: Mauritania
Sfenz (Libyan Hanukkah Doughnuts)      Origin: Libya	Sidvudvu (Pumpkin Porridge)      Origin: eSwatini	Snowball Cakes      Origin: Britain
Sgoniau Bricyll a Chnau Ffrengig (Apricot and Walnut Scones)      Origin: Welsh	Sierra Leone Rice Akara      Origin: Sierra Leone	Sočni Kolač (Rich Cake)      Origin: Bosnia
Shaah (Somalian Tea)      Origin: Somalia	Sierra Leonean Pancakes      Origin: Sierra Leone	Solachi Kadhi (Kokam Sauce)      Origin: India
Shaaria (Fried Sweet Vermicelli)      Origin: Sudan-a	Sierra Leonean Rice Bread      Origin: Sierra Leone	Solomon Islands Style Rice      Origin: Solomon Islands
Shacha Sauce      Origin: China	Sierra Leonian Rice Bread      Origin: Sierra Leone	Solomon Islands Tuna Curry      Origin: Solomon Islands
Shacha Sauce      Origin: Taiwan	Simaya Pashka (Easter Cheese Cake)      Origin: Russia	Som Tam (Thai Green Papaya Salad)      Origin: Thailand
Shahi Chicken Korma      Origin: India	Simboro (Meat with Taro Leaves and Coconut Milk)      Origin: Vanuatu	Sombi (Creamy Rice Pudding)      Origin: Senegal
Shahi Murgh Korma (Royal Chicken Korma)      Origin: India	Simnel Cake      Origin: England	Somlah Machou Khmer (Sour Soup with Tomato and Lotus Roots)      Origin: Cambodia
Shahi Paneer      Origin: India	Simnel Cake 2      Origin: Britain	Somlar Kari Saek Mouan (Chicken Red Curry)      Origin: Cambodia
Shalgham Korma (Turnip Curry)      Origin: India	Simnel Cupcakes      Origin: Britain	Sōngshǔ Yú (Squirrel Fish)      Origin: China
Shamrock Sugar Biscuits      Origin: Ireland	Simple Mole Poblano      Origin: Mexico	Sopa de calabaza de invierno (Winter Squash Soup)      Origin: Paraguay
Sharp Sauce      Origin: Britain	Simple Prawn Laksa      Origin: Fusion	Sopa de Caracol (Honduran Conch Soup)      Origin: Honduras
Shattoo Water      Origin: Dominica	Simple Suya Poussin      Origin: African Fusion	Sopa di Bonchi Korá (Red Kidney Bean Soup)      Origin: Aruba
Shawarma Spice and Paste      Origin: Levant	Sint Eustatian Goat Water      Origin: Sint Eustatius	Sopa di Bonchi Korá (Red Kidney Bean Soup)      Origin: Bonaire
Sheer Khurma      Origin: Indonesia	Sint Maarten Crab Backs      Origin: Sint Maarten	Sopaipillas      Origin: Chile
Shellfish Forcemeats      Origin: Roman	Sint Maarten Pork Ribs      Origin: Sint Maarten	Sopapillas      Origin: American
Shemai (Sweet Vermicelli)      Origin: Bangladesh	Sint Maarten Whelk Soup      Origin: Sint Maarten	Sopi di Bonchi Korá (Red Kidney Bean Soup)      Origin: Curacao
Shi San Xiang Fen (Thirteen Spice Powder)      Origin: China	Skilpadjie (Afrikaans Faggots)      Origin: South Africa	Sorbet coco guadeloupéen (Guadeloupean Coconut Sorbet)      Origin: Guadeloupe
Shi Zi Tou (Lion’s Head Meatballs)      Origin: China	Slaai (Swazi Avocado Slaw)      Origin: eSwatini	Sorpotel      Origin: India
Shiamali (Semolina Cakes)      Origin: Cyprus	Sloe Gin and Blackberry Jelly      Origin: Britain	Sorrel Pesto      Origin: Italy
Shifa (Lebanese Lamb and Pine Nut Pizza)      Origin: Lebanon	Slow Cooker Chicken Korma      Origin: Britain	Soto Ayam      Origin: Indonesia
Shito (Ghanaian Black Chilli Sauce)      Origin: Ghana	Slow Cooker Duck and Potato Massaman Curry      Origin: Britain	Soto Ayam      Origin: Malaysia
Sholeh Zard (Persian Yellow Rice Pudding)      Origin: Iran	Slow Cooker Vegetable Curry      Origin: Britain	Soto Ayam      Origin: Singapore
Shorba      Origin: Sudan-a	Slow-cooked Ox Cheek Rendang      Origin: Singapore	Soubise Purée      Origin: France
Shorshe Chingri (Bengali Prawns and Sea Blite)      Origin: Bangladesh	Slow-Cooker Pork and Apple Curry      Origin: America	Soubise Sauce      Origin: Britain
Shrikhand (Sweet Yoghurt with Saffron)      Origin: India	Slow-roasted Lamb with Advieh      Origin: Fusion	Soufflé Flan of St George's Mushrooms      Origin: France
Shropshire Cakes      Origin: England	Small Raised Mutton Pies      Origin: Scotland	Soufflé Potatoes with Carrot and Asparagus      Origin: Ireland
Shuizhu niurou (Spicy Water-boiled Beef)      Origin: China	Smoked Fish Fisherman's Pie      Origin: England	Souko Dounguouri (Meat Stew with White Beans)      Origin: Niger
Shuku-shuku (Coconut Biscuits)      Origin: Nigeria	Smoked Haddock Curry with Butter Beans      Origin: Fusion	Soup à la Reine I      Origin: British
Shuwa II      Origin: Oman	Smoked Mackerel Pâté II      Origin: Britain	Soup Joumou (Haitian Squash Soup)      Origin: Haiti
Shwe Payon Thee Hin (Thai Vegan Pumpkin Curry)      Origin: Thailand	Smoked Salmon and Haddock Pots      Origin: Scotland
Siberian Bird Cherry Cake      Origin: Russia	Smoked Sausage and Bean Casserole      Origin: Britain

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