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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Ecrevisses au Curry (Crayfish Curry)      Origin: Cote dIvoire	Esparregados de Bacalhau (Cod Esparregados)      Origin: Angola	Fiadone      Origin: France
Edinburgh Fog      Origin: Scotland	Eve's Pudding      Origin: England	Field Mushrooms in Buttermilk      Origin: British
Eels à la Tartare      Origin: British	Excellent Small Cakes      Origin: Britain	Fig and Almond Cheesecake      Origin: Britain
Eels en Matelote      Origin: British	Ezme (Spicy Turkish Salad)      Origin: Turkey	Fig, Walnut and Orange Cake      Origin: Ireland
Egg Fu Yung      Origin: China	Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce)      Origin: Guinea	Figolli (Maltese Easter Biscuits)      Origin: Malta
Egg Masala      Origin: India	Fa'apapa (Samoan Coconut Bread)      Origin: Samoa	Fijian Chicken and Potato Curry      Origin: Fiji
Eggnog      Origin: Britain	Fa'apapa (Samoan Coconut Bread)      Origin: American Samoa	Fijian Crab Curry      Origin: Fiji
Eggnog Biscuits      Origin: Britain	Fafa (Taro Leaves with Coconut Cream)      Origin: Tahiti	Fijian Indian Tomato Chutney      Origin: Fiji
Eggnog Christmas Bread      Origin: Britain	Faikai Malaulau (Tapioca dumplings in Caramel Sauce)      Origin: Wallis Futuna	Fijian Palao Masala      Origin: Fiji
Egyptian Basbousa      Origin: Egypt	Fakalate (Coconut Dumplings)      Origin: Tonga	Fijian Suruwa (Fijian Fish Curry)      Origin: Fiji
Eight-day Spiced Beef      Origin: Britain	Fakatokelau      Origin: Tokelau	Fijian Topoi      Origin: Fiji
Eirin Gwlanog wedi Piclo (Pickled Peaches)      Origin: Welsh	Faluda      Origin: Pakistan	Filipino Beef Rendang      Origin: Philippines
Eirin Mair wedi Piclo (Pickled Gooseberries)      Origin: Welsh	Fanesca ecuatoriana (Ecuadorian Easter soup)      Origin: Ecuador	Filipino Cassava Cake      Origin: Philippines
Eirin wedi Piclo (Pickled Plums)      Origin: Welsh	Fanouropita (Greek Spiced Sultana Cake)      Origin: Greece	Filipino Chicken Curry      Origin: Philippines
Eke Takare (Curried Octopus)      Origin: Cook Islands	Farina Pie      Origin: Bermuda	Filipino Chicken Curry 2      Origin: Philippines
Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)      Origin: Cook Islands	Farine Breakfast Porridge      Origin: Guyana	Filipino Fish Curry      Origin: Philippines
Elcampane Apple Pie      Origin: Britain	Farine Grits      Origin: Guyana	Filipino Sweet and Sour Pork      Origin: Philippines
Elderberry and Chocolate Muffins      Origin: Britain	Farka (Couscous Breakfast)      Origin: Tunisia	Fillet of Salmon with Green Couscous      Origin: Fusion
Elizabethan Cheese-curd Tart      Origin: England	Fat Hen and Potato Gratin      Origin: Britain	Fine-herbs Sauce      Origin: Britain
Elizabethan Pickled Mushrooms      Origin: Britain	Fa’ausi (Coconut Bread in Coconut Milk Caramel)      Origin: Samoa	Finsk Brød (Finnish Bread)      Origin: Denmark
Eluit el Tuu (Bananas in Coconut Milk)      Origin: Palau	Fa’ausi (Coconut Bread in Coconut Milk Caramel)      Origin: American Samoa	Firecracker Barbecued Salmon      Origin: American
Embractum Baianum (Baian Stew)      Origin: Roman	Fekei      Origin: Tuvalu	Firnee      Origin: Afghanistan
Embractum Baianum (Baian Stew)      Origin: Roman	Fekei      Origin: Rotuma	Firni (Ground Rice Blancmange)      Origin: India
Emirati Sago Pudding      Origin: UAE	Fénénésti (Blended Rice Pancakes)      Origin: Mayotte	Fish and Breadfruit Casserole      Origin: Nauru
Empanadas de carne (Argentinan Beef Empanadas)      Origin: Argentina	Fénénésti (Blended Rice Pancakes)      Origin: Comoros	Fish and Oyster Pie      Origin: British
English Madeleines      Origin: England	Fennel and Almond Soup      Origin: North Africa	Fish Molee (Keralan Fish Stew)      Origin: India
English Madeleines      Origin: Britain	Fennel and Walnut Soup      Origin: Britain	Fish Padha (Sri Lankan Fish Pickle)      Origin: Sri Lanka
Ensalada de Endibias al Cabrales (Salad of Chicory Leaves and Blue Cheese)      Origin: Spain	Fermented Krill Sauce      Origin: Japan	Fish Serre      Origin: Belize
Ensalada de Frutas Tropicales (Tropical Fruit Salad)      Origin: Equatorial Guinea	Fesenjoon (Persian Chicken)      Origin: Iran	Fish Steaks with Barbecue Sauce      Origin: Anguilla
Ensopado Amendoim Kizaka (Kizaka Peanut Stew)      Origin: Angola	Festive Venison Wellington      Origin: South Africa	Fish Waterzooï      Origin: Belgium
Epicurean Sauce      Origin: Britain	Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France	Fisk på grönsakspytt (Ham Cakes)      Origin: Sweden
Epicurean Sauce      Origin: Britain	Feuilles de Manioc Malienne (Malian Cassava Leaf Stew)      Origin: Mali	Fistikli Baklava (Turkish Pistachio Baklava)      Origin: Turkey
Equatorial Guinea Peanut Sauce      Origin: Equatorial Guinea	Fferins Cnau Coco (Coconut Sweets)      Origin: Welsh
Es Cendol (Cold Dessert)      Origin: Brunei	Ffesant Nadolig (Christmas Pheasant)      Origin: Welsh

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