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 3652 recipes in total:

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Rosee (Rose Pudding)      Origin: England	Saint Helena Ginger Beer      Origin: St Helena	Salted Peanut Brittle      Origin: Britain
Roulade Sévigné (Sévigné Roulade)      Origin: France	Saint Kitts and Nevis Jerk Burger      Origin: Saint Kitts	Samaki wa Kapaka (Zanzibar Grilled Fish)      Origin: Tanzania
Rourou Balls      Origin: Fiji	Saint Lucia Curried Goat      Origin: Saint Lucia	Sambal Kacang (Indonesian Peanut Sauce)      Origin: Indonesia
Royal Beef Biryani      Origin: India	Saint Lucia Jerk Seasoning Blend      Origin: Saint Lucia	Samilolo (Fermented Coconut Sauce)      Origin: Samoa
Ruggata (Almond Barley Water Cordial)      Origin: Malta	Saint Lucia Paime      Origin: Saint Lucia	Samish Mirchi Soup (Mulligatawny Soup)      Origin: India
Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei	Saint Lucian Bouillon      Origin: Saint Lucia	Samlor Korko (Cambodian 'Mixing Soup')      Origin: Cambodia
Rukau      Origin: Cook Islands	Saint Vincent Black Cake      Origin: Saint Vincent	Samoan Poi (Mashed Bananas with Coconut Cream)      Origin: Samoa
Rukau      Origin: Tuvalu	Saint Vincent Chicken Pelau      Origin: Saint Vincent	Samp      Origin: eSwatini
Rukau      Origin: Tokelau	Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent	Samsas (Sweet Nutty Samosas)      Origin: Bangladesh
Rum and Chocolate Cupcakes      Origin: Britain	Saint-Martin Pork Ribs      Origin: Saint-Martin	Sancoche      Origin: Trinidad
Rum And Coconut Bread Pudding      Origin: Cayman Islands	Saint-Martin Whelk Soup      Origin: Saint-Martin	Sanddorn-Muffin (Sea-buckthorn Muffins)      Origin: Germany
Rum Balls      Origin: Aruba	Saka saka (Congolese Cassava Leaves)      Origin: Congo	Sangkhaya Fakthong (Custard Pumpkin)      Origin: Thailand
Rum Raisin Cheesecake      Origin: Britain	Sakizli Muhallebi (Mastic Pudding)      Origin: Turkey	Saniyit Kufta (Baked Beef Patties)      Origin: Egypt
Russian Sauce      Origin: British	Saksak (Sago and Banana Dumpling)      Origin: Papua New Guinea	Sardine Kelaguen      Origin: Northern Mariana Islands
Rwandan Beef Stew      Origin: Rwanda	Sala Cattabia (Potted Salads)      Origin: Roman	Sardine Kelaguen      Origin: Guam
Rwlâd Bara Lawr (Laverbread Roulade)      Origin: Welsh	Sala Cattabia Apiciana (Apician Potted Salads)      Origin: Roman	Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)      Origin: Indonesia
Rygh in sauce (Ruffe in Sauce)      Origin: England	Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)      Origin: Welsh	Satay      Origin: Indonesia
Rys (Rice)      Origin: England	Salad Gwydrwymon gyda Ffenigl ac Oren (Gutweed Salad with Fennel and Orange)      Origin: Welsh	Satay Chicken Curry      Origin: Malaysia
Ryse of Flesh (Rice Accompaniment)      Origin: England	Salade de la mer (Seafood Salad)      Origin: France	Satay Skewers      Origin: Cocos Islands
Saagwala Murg (Chicken Saagwala)      Origin: India	Salade de Palmiers et Avocat (Heart of Palm and Avocado Salad)      Origin: New Caledonia	Saté ku batata (Satay with Potatoes)      Origin: Bonaire
Saak-er Ghanto      Origin: Bangladesh	Salara      Origin: Guyana	Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka
Saba Callaloo      Origin: Saba	Salara Cake      Origin: French Guiana	Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia
Saban Curry Conch (Saban Curry Conchs)      Origin: Saba	Salata Aswad (Sudanese Aubergine Salad)      Origin: Sudan	Sattoo      Origin: India
Sabudana Kheer (Tapioca Pudding with Saffron and Nuts)      Origin: India	Salata Aswad be Zabadi (Fried Aubergine Salad)      Origin: South Sudan	Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce)      Origin: Burkina Faso
Sabut Garam Masala      Origin: India	Salata Aswad be Zabadi (Aubergine and Yoghurt Salad)      Origin: Sudan	Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea
Sacha Sauce      Origin: Taiwan	Salmagundi      Origin: Britain	Sauce aux Arachides du Tchad (Chadian Peanut Sauce)      Origin: Chad
Sack Posset      Origin: Britain	Salmon Durban Curry      Origin: Fusion	Sauce aux Champignons Morelle (Morel Mushroom Sauce)      Origin: France
Saffron Black Cardamom Fudge      Origin: Pakistan	Salsa Caruso (Caruso Sauce)      Origin: Uruguay	Sauce Blanche      Origin: France
Saffron Bread      Origin: England	Salsa de Abacate de Guineano (Equatorial Guinean Avocado Salsa)      Origin: Equatorial Guinea	Sauce camelyne (Cinnamon Sauce)      Origin: England
Saffron Chicken Korma with Wholemeal Paratha      Origin: India	Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken)      Origin: Equatorial Guinea	Sauce d'Arachide (Peanut Sauce)      Origin: Benin
Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon	Salsa de Chocolate Mexicana (Mexican Chocolate Sauce)      Origin: Mexico	Sauce d'Arachide (Beninese Peanut Sauce)      Origin: Benin
Safra (Semolina and Date Cake)      Origin: Libya	Salsa Macha (Arbol Chilli Oil)      Origin: Mexico	Sauce de Lapin (Rabbit Sauce)      Origin: Gabon
Sago Pudding with Gula Malacca      Origin: Singapore	Salsa Macha Mole      Origin: Mexico
Saint Helena Coconut Rock Cakes      Origin: St Helena	Salted Date and Chocolate Bites      Origin: Britain

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