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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St Kitts Coconut Dumplings      Origin: Saint Kitts	Sudanese Basbousa      Origin: Sudan-a	Tabah Moostafah (Tagine of Marrakech Lamb)      Origin: Morocco
St Kitts Jerk Seasoning      Origin: Saint Kitts	Suet Pudding      Origin: Britain	Taco-topped Cupcakes      Origin: America
St Kitts Saltfish And Breadfruit Pie      Origin: Saint Kitts	Suet-less Mincemeat      Origin: Britain	Tadjine Zdef (Mutton and Cheese Tagine)      Origin: Benin
Steak and Kidney Pie      Origin: British	Sugar Cake      Origin: Saint Kitts	Tafell Fricyll a Cheirch (Apricot and Oat Slice)      Origin: Welsh
Steamed Black-eyed Bean Dumplings      Origin: Ghana	Sugar Plums      Origin: Britain	Tagine Almaaz bil Beleh (Goat Tagine with Dates)      Origin: Morocco
Steamed Cantonese-style fish with spicy noodles      Origin: China	Sun and Moon Biscuits      Origin: British	Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds)      Origin: Morocco
Steamed Crawfish      Origin: Liberia	Sun-dried Tomato and Garlic Pesto      Origin: Italy	Tagine Lahm bil Beleh (Lamb Tagine with Dates)      Origin: Morocco
Steamed Rich Plum Cake      Origin: Britain	Sunday Bread      Origin: Antigua	Tagine of Lamb with Pumpkin      Origin: North Africa
Steamed Sole with Black Bean Sauce      Origin: China	Sunday Stew      Origin: Nigeria	Tahin (Coconut Candy)      Origin: Tahiti
Stegt Flæsk (Danish Roast Pork with Potatoes and Parsley Sauce)      Origin: Denmark	Sunflower and Peanut Halva      Origin: Russia	Tahitian Fish      Origin: Norfolk Island
Stew Peas      Origin: Jamaica	Superlative Mincemeat      Origin: British	Tähroro (Fermented Coconut Sauce)      Origin: Rotuma
Stewed Beef in Coconut Milk with Dumplings      Origin: Trinidad	Supoesi (Papaya and Tapioca Soup)      Origin: Samoa	Tai Monomono (Fermented Coconut Sauce)      Origin: Cook Islands
Stewed Chayote with Tomato and Epazote      Origin: Mexico	Supoesi (Papaya and Tapioca Soup)      Origin: American Samoa	Taioro      Origin: Tahiti
Stewed saltfish with spicy plantains and coconut dumplings      Origin: Saint Kitts	Surun Cyffaith Poeth (Hot Sour Confection)      Origin: Welsh	Tajine de chameau aux abricots secs (Camel tagine with dried apricots)      Origin: Mali
Stewed Taro Leaves      Origin: Palau	Suya Curry      Origin: Fusion	Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots)      Origin: Morocco
Sticky Ginger Pudding      Origin: Britain	Svekla Pkhali (Beet Pkhali)      Origin: Georgia	Takihi      Origin: Niue
Sticky-spiced Duck Legs with Plums      Origin: Fusion	Swazi Babotie      Origin: eSwatini	Talautu (Coconut and Pineapple Dessert)      Origin: Papua New Guinea
Stilton and Port Pâté      Origin: Britain	Sweet and Sour Noodles with Chicken      Origin: China	Tam Som (Lao Green Papaya Salad)      Origin: Laos
Stinging Nettle and Wild Garlic Pesto      Origin: Britain	Sweet and Sour Vegetables on Noodle Pancakes      Origin: China	Tamil Nadu Meat Curry Powder      Origin: India
Stinging Nettle Chips      Origin: Britain	Sweet Chestnut Flour, Hazelnut and Chocolate Cake      Origin: Italy	Tamina (Semolina Dessert)      Origin: Niger
Stir-fried Clams in Black Bean Sauce      Origin: Hong Kong	Sweet Coconut Pumpkin with Pandan Leaves      Origin: Kiribati	Tandoori Chicken      Origin: India
Stockfish Stew      Origin: Nigeria	Sweet Potato and Coconut Soup      Origin: Pitcairn Islands	Tandoori Masala      Origin: India
Stovies      Origin: Scotland	Sweet Potato and Peanut Curry      Origin: Fusion	Tankora Powder      Origin: Ghana
Strawberry Ambrosia Muffins (Strawberry Ambrosia Muffins)      Origin: American	Sweet Potato Casserole      Origin: Bermuda	Tannia and Pineapple Fritters      Origin: Saint Kitts
Strawberry and Daisy Sponge Cake      Origin: Britain	Sweet Potato Ice Cream      Origin: American	Tanzanian Coconut Bean Soup      Origin: Tanzania
Strawberry and Macadamia Blondies      Origin: British	Sweet Potato Pudding      Origin: Saint Kitts	Tanzanian Pineapple Salad      Origin: Tanzania
Strawberry Blancmange      Origin: British	Sweet Potatoes Stuffed with Cranberry Sauce      Origin: American	Tanzanian Plantain Curry      Origin: Tanzania
Strawberry Knotweed Pie      Origin: Britain	Sweet Sattu      Origin: India	Tapado (Seafood Soup)      Origin: Guatemala
Strawberry Phirni      Origin: India	Swffle Bara Lawr (Laverbread Soufflé)      Origin: Welsh	Tapioca      Origin: Nigeria
Street Food Pad Thai      Origin: Thailand	Swiss-style Muesli      Origin: Switzerland	Taramasalata      Origin: Greece
Stuffed Hake with Mushroom Gravy      Origin: African Fusion	Syrian Baharat      Origin: Syria	Taro aux Fruits de Mer (Taro with Seafood)      Origin: Cote dIvoire
Stuffed Parasol Caps      Origin: Britain	Syrip for a Capon or Faysant (Sauce for Capon or Pheasant)      Origin: England	Taro Leaf Stew      Origin: Pitcairn Islands
Stuffed Tomato Parcels      Origin: British	Szechuan Fried Aubergine      Origin: China
Subliwal (Pumpkin Rice Pudding)      Origin: Palau	Szechuan-style Pork and Pepper      Origin: China

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