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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Almond Biscotti      Origin: Italy	Ambrosia Cake      Origin: American	Apple and Cream Pie      Origin: American
Almond Cake      Origin: Ireland	American Apple Pie      Origin: America	Apple and Peanut Butter Soup      Origin: American
Almond Cheesecakes      Origin: Ireland	American Samoan Poi (Mashed Bananas with Coconut Cream)      Origin: American Samoa	Apple and Pear Harvest Pie      Origin: South Africa
Almond Christmas Biscuits      Origin: Britain	Amerikaner Biscuits      Origin: American	Apple and Tamarillo Gingerbread Cobbler      Origin: British
Almond Comfits      Origin: Britain	Amish Pumpkin Bread      Origin: Amish	Apple Cheesecake      Origin: Britain
Almond Cream      Origin: Britain	Amiwo au Poulet (Chicken Amiwo)      Origin: Benin	Apple Cheesecakes      Origin: Ireland
Almond Cream Sauce      Origin: Britain	Amok Trey Khmer (Cambodian Fish Amok)      Origin: Cambodia	Apple Gingerbread Cobbler      Origin: American
Almond Cupcakes with Candied Borage Flowers      Origin: Britain	Amour Caché (Hidden Love Cake)      Origin: Martinique	Apple Kesari with Nutmeg      Origin: India
Almond Curd      Origin: Britain	Ananas con Vinho do Porto (Pineapple in Port Wine)      Origin: Mozambique	Apple Muse      Origin: England
Almond Ice Cream      Origin: Britain	Anardana Gosht (Lamb Curry with Pomegranate)      Origin: India	Apple Nut Cobbler      Origin: Britain
Almond Jelly in Ginger Sauce      Origin: China	Anchovy Paste      Origin: Britain	Apple Pie Smoothie      Origin: American
Almond Katli with Pistachios      Origin: India	Ancient Egyptian Tigernut Sweetmeats      Origin: Egypt	Apple Tansy      Origin: Britain
Almond Madeleines      Origin: France	Andhra Kodi Kura (Andhra Chicken Curry)      Origin: India	Apple, Chestnut and Mugwort Stuffing for Roast Goose      Origin: Britain
Almond Mousse Cheesecake      Origin: American	Angel Burfi      Origin: India	Apple, Cider and Onion Soup      Origin: Britain
Almond Mylk (Almond Milk)      Origin: England	Angelica Seed Pound Cake      Origin: Britain	Apple, Pear and Cinnamon Crumble      Origin: Britain
Almond Nougat      Origin: Britain	Anginares Yemistes (Stuffed Artichokes)      Origin: Cyprus	Appulmoy (Apple Stew)      Origin: England
Almond Pancakes      Origin: Britain	Anglo-Indian Ball Curry      Origin: Anglo-Indian	Apricot Compote      Origin: Britain
Almond Praline      Origin: British	Angolan Prego no Pão (Angolan Prego Rolls)      Origin: Angola	Apricot Crumble      Origin: Britain
Almond Shortbread      Origin: Ireland	Anguillan Saltfish      Origin: Anguilla	Apricot Pinwheels      Origin: Britain
Almond Shortbread II      Origin: Scotland	Angwa Mo (Ghanaian Rice Pilaf)      Origin: Ghana	Apricot Sorbet      Origin: Britain
Almond Soup      Origin: British	Aniseed Toadstool Velouté Sauce      Origin: Britain	Arabic Pasta with Beef and Yogurt Sauce      Origin: Fusion
Aloko      Origin: Cote dIvoire	Another Walnut Catsup      Origin: Britain	Arkansas Cheesecake      Origin: American
Aloo Badun (Potato Badun)      Origin: Sri Lanka	Antiguan Callaloo      Origin: Antigua	Aromatic Lamb with Ginger and Potatoes      Origin: Ireland
Aloo Bhaji      Origin: India	Antiguan Curried King Prawns      Origin: Antigua	Aros di Koko (Coconut Rice)      Origin: Dominica
Altdeutsche Brotchen (Old-German Muffins)      Origin: Germany	Antiguan Curry Butter Prawns with Plantain Grits      Origin: Antigua	Arrowhead Tuber Mash      Origin: Britain
Alu Kesel (Sri Lankan Ash Plantain Curry)      Origin: Sri Lanka	Antiguan Jerk Curry Paste      Origin: Antigua	Arrowroot Halwa      Origin: India
Amaretti Orestano      Origin: Italy	Antiguan Jerk Seasoning      Origin: Antigua	Arroz con Cerdo (Mexican Rice and Pork)      Origin: Mexico
Amaretto Cheesecake II      Origin: American	Antiguan Rice Pudding      Origin: Antigua	Arroz con Dulce (Puerto Rican Coconut Rice Pudding)      Origin: Puerto Rico
Amaretto Cheesecake with Apricot Glaze      Origin: Britain	Antiguan Seasoned Rice      Origin: Antigua	Arroz con Leche      Origin: Mexico
Amaretto Cheesecake with Raspberry Sauce      Origin: Britain	ANZAC Biscuits      Origin: New Zealand	Arroz con Leche      Origin: Uruguay
Amaretto Hazelnut Macaroon Cheesecake      Origin: Britain	Apache Acorn Cakes      Origin: America	Arroz con Leche (Rice with Milk)      Origin: Colombia
Ambrevades au Curry (Pigeon Pea and Coconut Curry)      Origin: Comoros	Apothermum (Sweet Wine and Raisin Sauce)      Origin: Roman	Arroz de Coco e Papaia (Rice with Coconut and Papaya)      Origin: Angola
Ambrocal      Origin: Seychelles	Appa (Hoppers)      Origin: Sri Lanka
Ambrosia      Origin: American	Apple and Cottage Cheese Muffins (Äppelmuffins med KESO)      Origin: Sweden

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