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 3598 recipes in total:

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Gem Squash Starter      Origin: South Africa	Gnocchi di Ortica (Nettle Gnocchi)      Origin: Italy	Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms)      Origin: France
Genoese Sauce      Origin: British	Gnocchi di semolino alla romana (Roman-Style Semolina Gnocchi)      Origin: Italy	Gratin de pommes de terre des Antilles (Antilles Potato Gratin)      Origin: Guadeloupe
Gentleman's Relish      Origin: Britain	Gnocchi di semolino alla romana (Roman-Style Semolina Gnocchi)      Origin: Vatican City	Green Apple Curry      Origin: Sri Lanka
Georgian Walnut Sauce      Origin: Georgia	Gnocchi Verdi (Spinach Gnocchi)      Origin: Italy	Green Beans in Coconut Sauce      Origin: Fusion
Getuk Lindri (Coconut Steamed Cassava Cake)      Origin: Brunei	Goan Crab Claw Curry      Origin: India	Green Coconut Chutney      Origin: India
Ghanaian Chichinga (Ghanaian Skewered Beef)      Origin: Ghana	Goan Fish Curry      Origin: India	Green Fig and Saltfish      Origin: Saint Lucia
Ghanaian Curry Powder      Origin: Ghana	Goan Lamb Xacutti      Origin: India	Green Fish Curry      Origin: Fusion
Ghanaian Groundnut Soup      Origin: Ghana	Goan-style Mealworm and Chickpea Curry      Origin: Fusion	Green Gooseberry Sauce      Origin: British
Ghanaian Papaya Bread      Origin: Ghana	Goat Meat Groundnut Soup      Origin: Ghana	Green Lentils with Wild Garlic Mustard Pesto      Origin: Britain
Ghrayba      Origin: Libya	Goat Meat Pepper Soup with Calabash Nutmeg      Origin: Nigeria	Green Papaya Curry with Fresh Coconut      Origin: Pitcairn Islands
Gibelotte aux Amandes (Gibelotte with Almonds)      Origin: France	Goat Mince Rissole      Origin: Britain	Green Pea and Liver Curry      Origin: Sri Lanka
Giliø kava (Acorn Coffee)      Origin: Lithuania	Goat's Cheese, Pear and Walnut Mini Quiche      Origin: British	Green Pistachio Muffins (Green Pistachio Muffins)      Origin: American
Ginger Chicken      Origin: China	Goda Masala      Origin: India	Green Tea Smoothie      Origin: Britain
Ginger Chicken with Toasted Sesame Seeds      Origin: China	Goda Masala      Origin: India	Green Tomato Mincemeat      Origin: Canada
Ginger Soy Fish en Papillote      Origin: Fusion	Godrogodro (Coconut Pudding with Vanilla and Sweet Spices)      Origin: Madagascar	Grenada Breadfruit Soup      Origin: Grenada
Ginger Turkey Curry      Origin: Britain	Golden Apple Pie with Rum Sauce      Origin: American	Grenada Callaloo Soup      Origin: Grenada
Ginger, Chicken and Coconut Soup      Origin: Fusion	Gombo et Kissar (Okra Stew with Kissar)      Origin: Chad	Grenada Curry Goat      Origin: Grenada
Ginger, Macadamia and Apricot Slice      Origin: New Zealand	Gond Panjiri (Nuts, Seeds and Tree Sap Fudge)      Origin: India	Grenada Curry Powder      Origin: Grenada
Gingerbread Easter Bunnies      Origin: Britain	Gong Bao Chicken      Origin: China	Grenada Green Seasoning      Origin: Grenada
Gingerbread Mincemeat Cupcakes with Salted Caramel Icing      Origin: Britain	Good Luck Chilli Biscuits      Origin: Fusion	Grenada Oil Down      Origin: Grenada
Gingerbread Ring Cake      Origin: British	Goose Risotto      Origin: Fusion	Grenada Rice and Peas      Origin: Grenada
Gingerbread Syrup      Origin: American	Gooseberry and Almond Tart      Origin: British	Grenadan Dumplings      Origin: Grenada
Gingko Rice      Origin: Fusion	Gooseberry and Strawberry Tart      Origin: Britain	Grenadian Coconut Curry Chicken      Origin: Grenada
Gjellë me Arra të Ellit (Chicken with Walnuts)      Origin: Albania	Gothambu Paayasam      Origin: India	Grenadian Nutmeg Chicken Curry      Origin: Grenada
Glace à la noix de coco (Coconut Ice-Cream)      Origin: French Guiana	Gozinakh (Walnut Honey Candy)      Origin: Azerbaijan	Grenadian Pelau      Origin: Grenada
Glace de Banane á la Mamadou (Mamadou's Banana Glace)      Origin: Senegal	Gozinaki (Walnut and Honey Crunch)      Origin: Georgia	Griláž (Caramel Nut Wafers)      Origin: Slovakia
Glazed Bakewell Tart      Origin: British	Grain Mustard Based Fish Curry      Origin: India	Grilled Coconut Crab      Origin: Federated States Micronesia
Glazed Duckling with Pineapple Salsa      Origin: Fusion	Gramma Pie      Origin: Australia	Grilled Coconut Crab      Origin: Tuvalu
Glires (Stuffed Dormouse)      Origin: Roman	Granat Cake (Sierra Leonean Peanut Brittle)      Origin: Sierra Leone	Grima Fish Curry      Origin: Kenya
Glücksbringer (Lucky Charm Biscuits)      Origin: Germany	Grand Sallet (Great Salad)      Origin: Britain	Grissniuys (Beestings Pudding)      Origin: Manx
Glücksbringer II (Lucky Charm Biscuits)      Origin: Germany	Grannat Chop      Origin: Sierra Leone	Ground Elder Quiche      Origin: Britain
Gluten-free Rhubarb Crumble      Origin: Britain	Gratin Christophine (Chayote Gratin)      Origin: Guadeloupe	Gruel of almanndes (Gruel of Almonds)      Origin: England
Gluten-free Rich Fruit Cake      Origin: British	Gratin Dauphinoise      Origin: France
Gnocchi al Vaticano      Origin: Vatican City	Gratin de Couac (Couac Gratin)      Origin: French Guiana

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