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 2833 recipes in total:

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Lentil Curry with Japanese Knotweed and Sweet Potatoes      Origin: Fusion	Macadamia Nut and Toffee Tart      Origin: Australia	Malay Chicken Kurma      Origin: Malaysia
Lentil Curry with Rhubarb and Sweet Potatoes      Origin: Fusion	Macadamia Nut Cheesecake      Origin: American	Malaysian Beriani      Origin: Malaysia
Lentil Hashwa      Origin: UAE	Macadamia Tart      Origin: Australia	Malaysian Chicken Curry      Origin: Malaysia
Leporem Farsum (Stuffed Hare)      Origin: Roman	Macaroon-topped Mince Pies      Origin: British	Malaysian Chicken Satay      Origin: Malaysia
Leporem Farsum (Stuffed Hare)      Origin: Roman	Macaroons      Origin: Britain	Malaysian Goat Rendang      Origin: Malaysia
Leporem Isiciatum (Hare Forcemeat)      Origin: Roman	Macau-style Portuguese Curry Chickeno (Macau-style Portuguese Curry Chicken)      Origin: Portugal	Malaysian Kapitan Chicken      Origin: Malaysia
Leshes fryed in Lenton (Fried Cakes for Lent)      Origin: England	Machali aur Daal (Fish and Lentil Curry)      Origin: India	Malaysian Kurma Powder      Origin: Malaysia
Lièvre fumé à l'odika (Smoked Rabbit with Ogbono)      Origin: Gabon	Madaba (Cassava Leaf and Coconut Stew)      Origin: British	Malaysian Laksa      Origin: Malaysia
Liberian Cassava Bread      Origin: Liberia	Madungo Bakes      Origin: Saint Vincent	Malaysian Lamb Rendang      Origin: Malaysia
Liberian Cornbread      Origin: Liberia	Mafé      Origin: Senegal	Malaysian Meat Curry Powder      Origin: Malaysia
Liberian Rice Bread II      Origin: Liberia	Mafé Malienne (Malian Mafé)      Origin: Mali	Mallorcan-style Easter Lamb      Origin: Britain
Libyan Camel Meatballs      Origin: Libya	mafè tatou nènn (Naked Peanut Stew)      Origin: Mali	Mallow Leaf Peanut Sauce      Origin: Fusion
Lime Pickle      Origin: India	Maffe aux Legumes Arachide (Beef or Lamb in Peanut Butter)      Origin: Senegal	Mallow-leaf Stew      Origin: African Fusion
Lincolnshire Haslet      Origin: England	Magaj      Origin: India	Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)      Origin: India
Linden Fruit Coffee      Origin: American	Magimbi ya nadzi (Taro in Coconut Milk)      Origin: Mayotte	Mambá (Spicy Peanut Butter)      Origin: Dominican Republic
Linzer Torte      Origin: Germany	Maharagwe (Spiced Red Beans in Coconut Milk)      Origin: Kenya	Mambazha Pulissery      Origin: India
Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)      Origin: Welsh	Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India	Mamoul      Origin: North Africa
Llysiau Pob (Roast Vegetables)      Origin: Welsh	Maidd ac Ŵy (Egg Whey)      Origin: Welsh	Mancarra with Citi (Chicken with Peanuts and Palm Oil)      Origin: Guinea-Bissau
Lobster Croquets      Origin: British	Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh	Mandelbroit (Mandel Bread)      Origin: Jewish
Lomo de Cerdo Relleno (Stuffed Pork Loin)      Origin: Spain	Maids of Honour Tarts      Origin: Britain	Mandelskorpor (Almond Rusks)      Origin: Denmark
Lonumirus (Maldives Chilli Sambal)      Origin: Maldives	Majarete (Dominican Corn Pudding)      Origin: Dominican Republic	Mandelspritzgebäck (German Almond Christmas Biscuits)      Origin: Germany
Loseyns in Fysch Day (Lozenge Cakes for Fish Day)      Origin: England	Makarara (Orange and Vanillla Comorian Sweet Cake)      Origin: Comoros	Mangalorean Prawn Sukka      Origin: India
Loubia bil Luz (Green Beans with Almonds)      Origin: Algeria	Make-ahead Mulled Wine Cake      Origin: Britain	Mango Atjar      Origin: South Africa
Lucaniae (Lucanian Sausages)      Origin: Roman	Makhan Murgh Wala (Butter Chicken)      Origin: India	Mango Coconut Ladoo      Origin: Anglo-Indian
Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles)      Origin: Roman	Makhni Curry Sauce      Origin: India	Mango Falooda      Origin: Pakistan
Lychee Spice Smoothie      Origin: American	Makubi      Origin: Tanzania	Mango wedi Piclo (Pickled Mangoes)      Origin: Welsh
M'Baazi      Origin: Kenya	Mal Pua (Coconut Pancakes)      Origin: India	Mangoes with Sticky Coconut Rice      Origin: Brunei
M'Chuzi wa Nyama (Zanzibar-style Beef Curry)      Origin: Britain	Malabar Chicken Biryani      Origin: India	Mani (Rice Sweet Dish)      Origin: India
Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel)      Origin: Welsh	Malabar Peralan (Malabar Fish Roast)      Origin: India	Mankaron (Antillean Macaron)      Origin: Aruba
M'borokhé (Peanut Sauce with Spinach)      Origin: Mali	Malagasy Coconut and Vanilla Rice      Origin: Madagascar	Mankaron (Antillean Macaron)      Origin: Bonaire
M'tsolola (Fish and Plantain stew in Coconut Milk)      Origin: Comoros	Malagasy Vanilla Chicken Curry      Origin: Madagascar	Mankaron (Antillean Macaron)      Origin: Curacao
Maafé      Origin: Mali	Malai Curry Sauce      Origin: India	Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters)      Origin: Peru
Maafe (Meat Peanut Stew)      Origin: Mali	Malai Kofta with Spicy Gravy      Origin: India
Maandazi (Swahili Doughnuts)      Origin: Tanzania	Malay Chicken Curry with White Pumpkin      Origin: Anglo-Indian

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