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 3996 recipes in total:

Page 13 of 40

Dry Beef Curry      Origin: India	Easy Praline Cookies with Tonka Beans      Origin: Britain	Equatorial Guinea Peanut Sauce      Origin: Equatorial Guinea
Dry Pound Cake Mix      Origin: American	EbunuEbunu Soup      Origin: Ghana	Es Cendol (Cold Dessert)      Origin: Brunei
Ducana      Origin: Antigua	Ecclefechan Butter Tart      Origin: Scotland	Esparregados de Bacalhau (Cod Esparregados)      Origin: Angola
Ducana      Origin: Saint Vincent	Economical Maître d'Hôtel Sauce      Origin: Britain	Eve's Pudding      Origin: England
Duck Curry with Aubergine and Bamboo      Origin: Vietnam	Economical White Sauce      Origin: Britain	Excellent Small Cakes      Origin: Britain
Duck Pilau      Origin: India	Ecrevisses au Curry (Crayfish Curry)      Origin: Cote dIvoire	Ezme (Spicy Turkish Salad)      Origin: Turkey
Duck Sukuti      Origin: Nepal	Edinburgh Fog      Origin: Scotland	Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce)      Origin: Guinea
Duckna      Origin: Montserrat	Egg Fu Yung      Origin: China	Fa'apapa (Samoan Coconut Bread)      Origin: Samoa
Dukkah      Origin: Egypt	Egg Masala      Origin: India	Fa'apapa (Samoan Coconut Bread)      Origin: American Samoa
Dulce      Origin: Belize	Eggnog      Origin: Britain	Fafa (Taro Leaves with Coconut Cream)      Origin: Tahiti
Dulcia Domestica (Home-made dessert)      Origin: Roman	Eggnog Biscuits      Origin: Britain	Faikai Malaulau (Tapioca dumplings in Caramel Sauce)      Origin: Wallis Futuna
Dulcia Piperata (Peppered Sweets)      Origin: Roman	Eggnog Christmas Bread      Origin: Britain	Fakalate (Coconut Dumplings)      Origin: Tonga
Dundee Biscuits      Origin: Scotland	Egyptian Basbousa      Origin: Egypt	Fakatokelau      Origin: Tokelau
Dundee Cake      Origin: Scotland	Eight-day Spiced Beef      Origin: Britain	Faluda      Origin: Pakistan
Dundee Mince Pie      Origin: Scotland	Eirin Gwlanog wedi Piclo (Pickled Peaches)      Origin: Welsh	Fanesca ecuatoriana (Ecuadorian Easter soup)      Origin: Ecuador
Dunguri nda Mo (Rice and Black-eyed Peas)      Origin: Niger	Eirin Mair wedi Piclo (Pickled Gooseberries)      Origin: Welsh	Fanouropita (Greek Spiced Sultana Cake)      Origin: Greece
Durban-style Hake and Butternut Squash Curry      Origin: South Africa	Eirin wedi Piclo (Pickled Plums)      Origin: Welsh	Farina Pie      Origin: Bermuda
Durban-style Watermelon Rind Curry      Origin: South Africa	Eke Takare (Curried Octopus)      Origin: Cook Islands	Farine Breakfast Porridge      Origin: Guyana
Dutch Sauce      Origin: Britain	Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)      Origin: Cook Islands	Farine Grits      Origin: Guyana
Dziriat (Algerian Almond Tarts)      Origin: Algeria	Elcampane Apple Pie      Origin: Britain	Farka (Couscous Breakfast)      Origin: Tunisia
Dzowowe (Spiced Peanut Paste Balls)      Origin: Ghana	Elderberry and Chocolate Muffins      Origin: Britain	Fat Hen and Potato Gratin      Origin: Britain
East African Prawn Curry      Origin: East Africa	Elizabethan Cheese-curd Tart      Origin: England	Fa’ausi (Coconut Bread in Coconut Milk Caramel)      Origin: Samoa
East African Shrimp Curry      Origin: East Africa	Elizabethan Pickled Mushrooms      Origin: Britain	Fa’ausi (Coconut Bread in Coconut Milk Caramel)      Origin: American Samoa
East African Vegetable Soup      Origin: East Africa	Eluit el Tuu (Bananas in Coconut Milk)      Origin: Palau	Fekei      Origin: Tuvalu
Easter Cake      Origin: American	Embractum Baianum (Baian Stew)      Origin: Roman	Fekei      Origin: Rotuma
Easter Carrot Cake      Origin: Britain	Embractum Baianum (Baian Stew)      Origin: Roman	Fénénésti (Blended Rice Pancakes)      Origin: Mayotte
Easter Crown Bread      Origin: Europe	Emirati Sago Pudding      Origin: UAE	Fénénésti (Blended Rice Pancakes)      Origin: Comoros
Easter Lemony Chocolate Cake      Origin: Britain	Empanadas de carne (Argentinan Beef Empanadas)      Origin: Argentina	Fennel and Almond Soup      Origin: North Africa
Easter Rice Pudding      Origin: American	English Madeleines      Origin: England	Fennel and Walnut Soup      Origin: Britain
Easter Tansy      Origin: Britain	English Madeleines      Origin: Britain	Fermented Krill Sauce      Origin: Japan
Easter Teabread      Origin: Britain	Ensalada de Endibias al Cabrales (Salad of Chicory Leaves and Blue Cheese)      Origin: Spain	Fesenjoon (Persian Chicken)      Origin: Iran
Easter Trifle      Origin: Britain	Ensalada de Frutas Tropicales (Tropical Fruit Salad)      Origin: Equatorial Guinea	Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France
Easy Butterless Flapjack      Origin: Britain	Epicurean Sauce      Origin: Britain
Easy Coconut Chicken Curry      Origin: New Zealand	Epicurean Sauce      Origin: Britain

Page 13 of 40