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 2802 recipes in total:

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Kadu Ka Halwa      Origin: India	Karithopasta (Greek Walnut Syrup Cake)      Origin: Greece	Khnom Jin Namya (Catfish Curry over Noodles)      Origin: Thailand
Kaeng Khiao Wan (Thai Green Curry)      Origin: Thailand	Karithopita (Greek Walnut Cake)      Origin: Greece	Khoresht-e Zereshk (Barberry, Lamb and Nut Stew)      Origin: Iran
Kaeng Phet Pet Yang (Thai Red Roast Duck Curry)      Origin: Thailand	Karni Mulá ku Zuurkool (Minced Beef with Sauerkraut)      Origin: Curacao	Khoreshte Kalal (Lamb Stew with Barberry Sauce)      Origin: Iran
Kai chutney (Red Weaver Ant Chutney)      Origin: India	Kashata na nazi (Ugandan Coconut Candy)      Origin: Uganda	Khormya (Spiced Lamb with Yoghurt)      Origin: Kazakhstan
Kajaik (Sudanese fish stew)      Origin: South Sudan	Kashmiri Chicken Curry      Origin: India	Khowsuey      Origin: Chile
Kaju Butter Curry      Origin: India	Kastanie Kuchen (Chestnut Cake)      Origin: Switzerland	Khumb Matar (Mushroom and Green Pea Curry)      Origin: India
Kaju Maluwa (Cashew Curry)      Origin: Sri Lanka	Katakou au Poisson Frais (Palm Soup Base with Fresh Fish)      Origin: Cote dIvoire	Khumbi Aloo (Mushroom and Potato Curry)      Origin: India
Kakakou (Palm Soup Base)      Origin: Cote dIvoire	Katsu-karē (Cutlet Curry with Black Curry Sauce)      Origin: Japan	Kibbeh      Origin: Lebanon
Kalakand Coconut Barfi      Origin: India	Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Guam	Kima (Chopped Beef and Chilli Fry)      Origin: Senegal
Kalderetang Manok (Chicken Caldereta)      Origin: Philippines	Kedgeree 2      Origin: Fusion	King Cake      Origin: Europe
Kale in Butter      Origin: Scotland	Kedgeree Fisherman's Pie with Winter Vegetable Topping      Origin: Britain	King Scallop in Molee Sauce      Origin: Manx
Kale Moa (Samoan Chicken Curry)      Origin: Samoa	Kedjenou      Origin: Cote dIvoire	Kingdom of Fife Pie      Origin: Scotland
Kale with Cream      Origin: Ireland	Kedjenou II      Origin: Cote dIvoire	Kip Pastei (Surinamese Chicken Pie)      Origin: Suriname
Kanamadhu Cake      Origin: Maldives	Kejenou avec Agouti (Kejenou with Cane Rat)      Origin: Cote dIvoire	Kipper Cream      Origin: Scotland
Kanda (Beef Meatballs with Pumpkin Seeds)      Origin: Central African Republic	Kelia Ayam (Indonesian Chicken Curry)      Origin: Indonesia	Kiri Bath (Coconut Milk Rice)      Origin: Sri Lanka
Kanda ti Nyma      Origin: Central African Republic	Kentish Cobnut Cake      Origin: England	Kittitian Pumpkin And Lentil Curry      Origin: Saint Kitts
Kang Ped Pla-dook (Red Curry with Catfish)      Origin: Thailand	Kenyan Kima (Chopped Beef Chilli-fry)      Origin: Kenya	Kittitian Style Conkies      Origin: Saint Kitts
Kannoli tal-Irkotta (Ricotta-filled Cannelloni)      Origin: Malta	Kenyan Mchuzi wa Samaki (Swahili Fish Curry)      Origin: Kenya	Kiwi Lamb Curry      Origin: New Zealand
Kansiyé      Origin: Guinea	Kenyan Samosas      Origin: Kenya	Knol Khol Poriyal (Spicy Fried Kholrabi)      Origin: India
Kansiyé avec 'Mafe' (Smoked Chicken in Peanut Sauce with Mashed Plantains)      Origin: Guinea	Kerala Masala Powder      Origin: India	Kobi Bhaji      Origin: India
Kansiyé de Poisson (Fish Kansiyé)      Origin: Guinea	Kerala Plantain Errisery      Origin: India	Kobi Sabji (Cabbage Sabji)      Origin: India
Kansiyé de Poulet (Chicken Kansiyé)      Origin: Guinea	Kerala-style Snake Meat Curry      Origin: India	Koeki di Pinda y Chuculati (Peanut and Chocolate Chip Cookies)      Origin: Aruba
Kanyah      Origin: Sierra Leone	Keralan Garam Masala      Origin: India	Kofta Curry (Meatball Curry)      Origin: Pakistan
Kanyah II      Origin: Liberia	Kesar Mango Curry      Origin: India	Kohlapuri Chicken (Maharashtra Chicken Curry)      Origin: India
Kapr na černo (Carp in Black Sauce)      Origin: Czech	Ketoun (Guinean Root Vegetable Porridge)      Origin: Guinea	Kokada (Aruban Coconut Candy)      Origin: Aruba
Karē Raisu (Japanese Curry Rice)      Origin: Japan	Khajoor ke Laddu (Date and Fruit Sweetmeat Balls)      Origin: Pakistan	Kokada (Bonaire Coconut Candy)      Origin: Bonaire
Kare Ayam Jawa (Javanese Chicken Curry)      Origin: Indonesia	Khajoor Pak (Date and Milk Sweetmeats)      Origin: Pakistan	Kokada (Curaçao Coconut Candy)      Origin: Dominica
Kare Kare      Origin: Philippines	Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Koko na Nyama (Meat with Koko)      Origin: Central African Republic
Kari Ayam (Malaysian Chicken Curry)      Origin: Malaysia	Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Kokoda (Fijian Ceviche)      Origin: Fiji
Kari Ayam (Malay Gravy Chicken Curry with White Pumpkin)      Origin: Malaysia	Khao Man (Coconut Rice)      Origin: Brunei	Kokos Taart (Coconut Tart)      Origin: Sint Eustatius
Kari Ikan (Malaysian Fish Curry)      Origin: Malaysia	Khao Pune (Chicken Curry Noodles)      Origin: Laos	Kokos Taart (Coconut Tart)      Origin: Sint Maarten
Kari Kambing (Mutton or Goat Curry)      Origin: Indonesia	Khatta Meetha (Cabbage Curry)      Origin: India	Kokos Taart (Coconut Tart)      Origin: Aruba
Kari Koko (Seychellois King Prawn and Coconut Curry)      Origin: Seychelles	Kheer      Origin: India
Kari Velouté (French Curry Sauce)      Origin: France	Khichiri Prawn Sauce      Origin: India

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