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 3559 recipes in total:

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Howtowdie Stuffing      Origin: Scotland	Irish Potato Cake      Origin: Ireland	Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting      Origin: American
Hummingbird Cake      Origin: American	Irish Potato Pancakes      Origin: Ireland	Jamaican All-purpose Seasoning      Origin: Jamaica
Huni Roshi (Coconut Flatbread)      Origin: Maldives	Irish Whiskey Syllabub      Origin: Ireland	Jamaican Coconut Rice      Origin: Jamaica
Hypocras      Origin: France	Irmik Helvasi (Semolina Halva)      Origin: Turkey	Jamaican Curried Jackfruit      Origin: Jamaica
Hypotrimma (Condiment Sauce)      Origin: Roman	Iron Age Pork and Beans      Origin: Ancient	Jamaican Curry Chicken with Coconut Rice      Origin: Jamaica
Iakwe Stew (Marshallese Chicken Stew)      Origin: Marshall Islands	Isi Ewu (Spiced Goat Head)      Origin: Nigeria	Jamaican Curry Powder      Origin: Jamaica
Iced Coconut Soup      Origin: Cayman Islands	Isicia ex Sphondylis (Mussel Forcemeat)      Origin: Roman	Jamaican Easter Bun      Origin: Jamaica
Iced Curry Soup      Origin: Britain	Isicia Ova et Cerebella (Egg and Brain Sausages)      Origin: Roman	Jamaican Fiery Spiced Pork Marinade      Origin: Jamaica
Ifisashi (Bean Leaves with Peanuts)      Origin: Zambia	Islay Loaf      Origin: Scotland	Jamaican Hummingbird Cake      Origin: Jamaica
Iflaghun      Origin: Syria	Isombe      Origin: Rwanda	Jamaican Jerk Chicken      Origin: Jamaica
Igbekere (Plantain Chips)      Origin: Nigeria	Ispanaklı Kek (Spinach Cake)      Origin: Turkey	Jamaican Jerk Jackfruit      Origin: Jamaica
Ignames à la Tomate (Yams with Tomatoes)      Origin: Burkina Faso	Italian Cake Christmas Pudding      Origin: Fusion	Jamaican Jerk Marinade      Origin: Jamaica
Igra Stobá (Liver Stew)      Origin: Bonaire	Iumbolls      Origin: Britain	Jamaican Jerk Seasoning      Origin: Jamaica
Igra Stobá (Liver Stew)      Origin: Curacao	Iura Ferventia in Cervo (Hot Sauce for Venison)      Origin: Roman	Jamaican Jerk Seasoning      Origin: Jamaica
Ika Lolo (Fish in Taro Leaves)      Origin: Tonga	Ius album in copadiis (White Sauce for Choice Cuts II)      Origin: Roman	Jamaican Mango Cheesecake      Origin: Jamaica
In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus)      Origin: Roman	Ius Candidum in Ansere Elixo (White Sauce for Boiled Goose)      Origin: Roman	Jamaican Plantain Tarts      Origin: Jamaica
In Lolligine Farsili (Stuffed Squid)      Origin: Roman	Ius Candidum in Avem Elixam (White Sauce for a Boiled Bird)      Origin: Roman	Jamaican Sea Moss Drink      Origin: Jamaica
In ovis hapalis (Boiled Eggs and Pine-nuts)      Origin: Roman	Ius candidum in elixam (White Sauce for Boiled Meats)      Origin: Roman	Jamaican Seafood Soup      Origin: Jamaica
In Ovis Hapalis (Of Soft-boiled Eggs)      Origin: Roman	Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar)      Origin: Roman	Jamaican Spiced Plantains      Origin: Jamaica
In Piscibum Elixis (Of Poached Fish)      Origin: Roman	Ius Frigidum in Ovifero (Cold Sauce for Wild Sheep)      Origin: Roman	Jamaican Tutti Frutti Cake      Origin: Jamaica
In Sardis (Sauce for Bonito)      Origin: Roman	Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)      Origin: Roman	Japanese Baked Mitake      Origin: Japan
Inafliton Lemai (Fried Breadfruit Slices)      Origin: Comoros	Ius in Aprum Elixum (Sauce for Boiled Wild Boar)      Origin: Roman	Japanese Curry Powder      Origin: Japan
Indian Curry Paste      Origin: Fusion	Ius in Cervo (Sauce for Venison)      Origin: Roman	Japanese Curry Powder II      Origin: Japan
Indian Dumpode Goose      Origin: Anglo-Indian	Ius in copadiis II (Sauce for Choice Cuts II)      Origin: Roman	Java Chicken      Origin: Fusion
Indian-style pancakes with spiced Jersey Royals      Origin: Fusion	Ius in copadiis III (Sauce for Choice Cuts III)      Origin: Roman	Jerk BBQ Sauce      Origin: Jamaica
Indonesian Curry Spice Paste      Origin: Indonesia	Ius in Mugile Salso (Sauce for Salted Grey Mullet)      Origin: Roman	Jerusalem Olive Oil Cake with Orange Marmalade and Almonds      Origin: America
Indonesian Peanut Sauce      Origin: Indonesia	Ius in Mullos Assos (Sauce for Baked Red Mullet)      Origin: Roman	Jewelled Christmas Cake      Origin: Britain
Indonesian Soufflé Omelette      Origin: Indonesia	Ius in Murena Elixa (Sauce for Poached Moray Eel)      Origin: Roman	Johonjö      Origin: Equatorial Guinea
Indonesian-style Spicy Cod      Origin: Fusion	Ius in Pisce Elixo (Sauce for Poached Fish)      Origin: Roman	Jollof Rice with Chicken, Beef, and Ham      Origin: Ghana
Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote)      Origin: Philippines	Ius in Siluro, in Pelamyde et in Thynno Salsis (Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old)      Origin: Roman	Joutes of almannd mylk (Herb Pottage with Almond Milk)      Origin: England
Insalata di Riso (Rice Salad)      Origin: Italy	Ius in thynno elixo (Salt Tuna with Sauce)      Origin: Roman	Jugged Pigeons      Origin: Britain
Insanity Chilli Paste      Origin: Fusion	Jacket Potato with Smoked Cod and Broccoli Filling      Origin: Ireland	Jugo de Avena (Oat and Coconut Smoothie)      Origin: Dominican Republic
Iraqi Dolma      Origin: Iraq	Jackfruit Kofta Curry      Origin: India
Irish Carbonnade      Origin: Ireland	Jalfrezi Masala      Origin: India

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