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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Kokos Taart (Coconut Tart)      Origin: Curaçaoa	La Galette des Rois (Kings Cake)      Origin: France	Lebanese Sabaa Baharat      Origin: Lebanon
Kombdi Masala      Origin: India	Lahm Lhalou (Lamb Stew with Prunes)      Origin: Algeria	Lebanese-style Braaied Fruit Salad      Origin: South Africa
Kongodo (Peanut Brittle)      Origin: Equatorial Guinea	Lakh      Origin: Senegal	Leber Knödelsuppe (Liver Dumpling Soup)      Origin: Liechtenstein
Koozy (Leg of Lamb)      Origin: Iraq	Lakh Mauritanienne      Origin: Mauritania	Leche Frys in Lentoun (Almond Milk Fruit Pie)      Origin: England
Korma Curry Paste      Origin: Britain	Laksa      Origin: Malaysia	Leche Lumbard (Lombardy Cream)      Origin: England
Korma Masala      Origin: India	Laksa Paste      Origin: Singapore	Leftover Porridge Muffins      Origin: Scotland
Kotmis Satsivi (Roast Chicken with Walnut Sauce)      Origin: Georgia	Laksa Paste      Origin: Malaysia	Leftover Turkey and Chickpea Curry      Origin: Fusion
Kougin Patatez (Breton Potato Cake)      Origin: France	Laksa Paste II      Origin: Malaysia	Leftover Turkey Fricassee      Origin: Scotland
Koumrangan      Origin: Chad	Lamb and Apricot Cape Malay Curry      Origin: South Africa	Leftovers Butter Turkey      Origin: Britain
Kourabiedes (Greek Almond Crescents)      Origin: Greece	Lamb and Cabbage Rolls      Origin: Britain	Leftovers Stir-fry with Green Papaya      Origin: American
Kozhukattai Payasam      Origin: India	Lamb Biryani      Origin: Britain	Leftovers Turkey Curry      Origin: America
Kozi Ishtu (Keralan Chicken Ishtu)      Origin: India	Lamb Biryani      Origin: India	Lemon Myrtle Coconut Rice      Origin: Fusion
Krampez Yar (Cornish Chicken Pie)      Origin: England	Lamb Burgers with Mint and Pine Nuts      Origin: Cyprus	Lemon Pepper Sea Bass      Origin: Fusion
Kransekage Konfekt (Almond Allsorts)      Origin: Denmark	Lamb Chops with Pine-nut Lemon Crust      Origin: Fusion	Lemongrass Curry      Origin: Cambodia
Kransekage Stænger (Danish Almond Sticks)      Origin: Denmark	Lamb Curry with Winter Vegetables and Spinach      Origin: Fusion	Lenticulam de castaneis (Lentils and Chestnuts)      Origin: Roman
Kubecake      Origin: Ghana	Lamb Rogan Josh      Origin: India	Lentil Curry with Japanese Knotweed and Sweet Potatoes      Origin: Fusion
Kuddelfleck (Tripe)      Origin: Luxembourg	Lamb Rogan Josh      Origin: Britain	Lentil Curry with Rhubarb and Sweet Potatoes      Origin: Fusion
Kujja Kulfi (Saffron and Nut Ice Cream)      Origin: India	Lamb shish with olive and walnut tahini      Origin: Britain	Lentil Hashwa      Origin: UAE
Kuku Paka (Chicken-coconut Curry)      Origin: East Africa	Lamb Tarkari (Lamb Yoghurt Curry)      Origin: Nepal	Leporem Farsum (Stuffed Hare)      Origin: Roman
Kuku wa Nazi (Chicken with Coconut Milk)      Origin: Kenya	Lamb's Lettuce Pesto      Origin: Britain	Leporem Farsum (Stuffed Hare)      Origin: Roman
Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry)      Origin: Maldives	Lammfärsfyllda squashbåtar (Lamb-stuffed Squash Boats)      Origin: Sweden	Leporem Isiciatum (Hare Forcemeat)      Origin: Roman
Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives	Lampara Curry      Origin: Sri Lanka	Leshes fryed in Lenton (Fried Cakes for Lent)      Origin: England
Kukulu Musamma      Origin: Sri Lanka	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos	Lièvre fumé à l'odika (Smoked Rabbit with Ogbono)      Origin: Gabon
Kulfi      Origin: India	Laska      Origin: Malaysia	Liberian Cassava Bread      Origin: Liberia
Kulich (Russian Easter Cake)      Origin: Russia	Last-minute Mincemeat Christmas Cake      Origin: Britain	Liberian Cornbread      Origin: Liberia
Kulich (Russian Easter Bread)      Origin: Russia	Lauki Kofta Curry (Bottle Gourd Kofta Curry)      Origin: India	Liberian Rice Bread II      Origin: Liberia
Kulikuli (Peanut Balls)      Origin: Nigeria	Launceston Cake      Origin: Britain	Libyan Camel Meatballs      Origin: Libya
Kurambiedes (Greek Christmas Biscuits)      Origin: Greece	Lawves (Walnut Fudge)      Origin: Uzbekistan	Lime Pickle      Origin: India
Kutia      Origin: Ukraine	Le Galapian      Origin: Monaco	Lincolnshire Haslet      Origin: England
Kwarezimal (Maltese Lenten Cake)      Origin: Malta	Le gâteau nantais (Nantes cake)      Origin: France	Linden Fruit Coffee      Origin: American
Kwarezimal (Almond Cakes)      Origin: Malta	Le Me Tsolola      Origin: Comoros	Linzer Torte      Origin: Germany
Kyazangi Kaukswe (Rice Noodles with Curry)      Origin: Myanmar	Le molleux au chocolat (Chocolate Fudge Cake)      Origin: France	Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)      Origin: Welsh
L'Ham Lahlou (Sweet Lamb for Ramadan)      Origin: Algeria	Le Ndolé Camerounais (Cameroonian Ndolé)      Origin: Cameroon
La Bouillie      Origin: Chad	Le Vitréais, le gâteau aux pommes de Vitré (Vitré Apple Cake)      Origin: France

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