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 3559 recipes in total:

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Ecrevisses au Curry (Crayfish Curry)      Origin: Cote dIvoire	Fa'apapa (Samoan Coconut Bread)      Origin: American Samoa	Filipino Beef Rendang      Origin: Philippines
Edinburgh Fog      Origin: Scotland	Fafa (Taro Leaves with Coconut Cream)      Origin: Tahiti	Filipino Cassava Cake      Origin: Philippines
Egg Fu Yung      Origin: China	Faikai Malaulau (Tapioca dumplings in Caramel Sauce)      Origin: Wallis Futuna	Filipino Chicken Curry      Origin: Philippines
Egg Masala      Origin: India	Fakalate (Coconut Dumplings)      Origin: Tonga	Filipino Chicken Curry 2      Origin: Philippines
Eggnog      Origin: Britain	Fakatokelau      Origin: Tokelau	Filipino Fish Curry      Origin: Philippines
Eggnog Biscuits      Origin: British	Faluda      Origin: Pakistan	Fine-herbs Sauce      Origin: British
Eggnog Christmas Bread      Origin: British	Fanesca ecuatoriana (Ecuadorian Easter soup)      Origin: Ecuador	Finsk Brød (Finnish Bread)      Origin: Denmark
Egyptian Basbousa      Origin: Egypt	Fanouropita (Greek Spiced Sultana Cake)      Origin: Greece	Firnee      Origin: Afghanistan
Eight-day Spiced Beef      Origin: British	Farina Pie      Origin: Bermuda	Firni (Ground Rice Blancmange)      Origin: India
Eirin Gwlanog wedi Piclo (Pickled Peaches)      Origin: Welsh	Farine Breakfast Porridge      Origin: Guyana	Fish and Breadfruit Casserole      Origin: Nauru
Eirin Mair wedi Piclo (Pickled Gooseberries)      Origin: Welsh	Farine Grits      Origin: Guyana	Fish Molee (Keralan Fish Stew)      Origin: India
Eirin wedi Piclo (Pickled Plums)      Origin: Welsh	Farka (Couscous Breakfast)      Origin: Tunisia	Fish Padha (Sri Lankan Fish Pickle)      Origin: Sri Lanka
Eke Takare (Curried Octopus)      Origin: Cook Islands	Fat Hen and Potato Gratin      Origin: British	Fish Serre      Origin: Belize
Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)      Origin: Cook Islands	Fa’ausi (Coconut Bread in Coconut Milk Caramel)      Origin: Samoa	Fish Steaks with Barbecue Sauce      Origin: Anguilla
Elderberry and Chocolate Muffins      Origin: Britain	Fa’ausi (Coconut Bread in Coconut Milk Caramel)      Origin: American Samoa	Fisk på grönsakspytt (Ham Cakes)      Origin: Sweden
Elizabethan Cheese-curd Tart      Origin: England	Fekei      Origin: Tuvalu	Five-spice Pickled Vegetable Achara      Origin: Philippines
Elizabethan Pickled Mushrooms      Origin: Britain	Fénénésti (Blended Rice Pancakes)      Origin: Mayotte	Flan (Guatemalan Caramel Custard)      Origin: Guatemala
Eluit el Tuu (Bananas in Coconut Milk)      Origin: Palau	Fénénésti (Blended Rice Pancakes)      Origin: Comoros	Flan Amande et d'abricot (Almond and Apricot Flan)      Origin: France
Embractum Baianum (Baian Stew)      Origin: Roman	Fennel and Almond Soup      Origin: North Africa	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint-Martin
Embractum Baianum (Baian Stew)      Origin: Roman	Fennel and Walnut Soup      Origin: British	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint Barthelemy
Emirati Sago Pudding      Origin: UAE	Fesenjoon (Persian Chicken)      Origin: Iran	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: French Guiana
Empanadas de carne (Argentinan Beef Empanadas)      Origin: Argentina	Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Guadeloupe
English Madeleines      Origin: England	Feuilles de Manioc Malienne (Malian Cassava Leaf Stew)      Origin: Mali	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Martinique
English Madeleines      Origin: Britain	Fferins Cnau Coco (Coconut Sweets)      Origin: Welsh	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Sint Maarten
Ensalada de Frutas Tropicales (Tropical Fruit Salad)      Origin: Equatorial Guinea	Ffesant Nadolig (Christmas Pheasant)      Origin: Welsh	Florentine Pizza      Origin: Italy
Epicurean Sauce      Origin: Britain	Fiadone      Origin: France	Fochabers Gingerbread      Origin: Scotland
Epicurean Sauce      Origin: British	Fig and Almond Cheesecake      Origin: Britain	Foie au coco (Liver with Coconut)      Origin: Mayotte
Equatorial Guinea Peanut Sauce      Origin: Equatorial Guinea	Fig, Walnut and Orange Cake      Origin: Ireland	Folaa Rice      Origin: Sri Lanka
Es Cendol (Cold Dessert)      Origin: Brunei	Figolli (Maltese Easter Biscuits)      Origin: Malta	Folon      Origin: Cameroon
Esparregados de Bacalhau (Cod Esparregados)      Origin: Angola	Fijian Chicken and Potato Curry      Origin: Fiji	Fonio and Oat Balls in Peanut Sauce      Origin: Fusion
Eve's Pudding      Origin: England	Fijian Crab Curry      Origin: Fiji	Fonio Bread      Origin: Fusion
Excellent Small Cakes      Origin: Britain	Fijian Indian Tomato Chutney      Origin: Fiji	Fonio Cuit à la Vapeur (Steamed Fonio)      Origin: Senegal
Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce)      Origin: Guinea	Fijian Palao Masala      Origin: Fiji
Fa'apapa (Samoan Coconut Bread)      Origin: Samoa	Fijian Suruwa (Fijian Fish Curry)      Origin: Fiji

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