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 3996 recipes in total:

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Halo-halo      Origin: Philippines	Hedgehog Fungus Risotto      Origin: Britain	Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand
Haloua      Origin: Mayotte	Hedgerow Salad      Origin: Ancient	Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand
Haluwa (Carrot Sweetmeat)      Origin: Tanzania	Helado de Boletus Edulis con Crema de Clitocybe Odora (Penny Bun Ice Cream with Aniseed Toadstool Cream)      Origin: Spain	Horchata (Chilled Almond Drink)      Origin: Spain
Halva      Origin: Lebanon	Hena-Kisoa sy voanjobory (Pork with Bambara Groundnuts)      Origin: Madagascar	Horchata      Origin: Mexico
Halva de Floarea Soarelui (Sunflower Seed Paste Halva)      Origin: Romania	Henan Hu La Tang (Hot Pepper Soup)      Origin: China	Horchata de Chufas (Tiger Nut Milk)      Origin: Spain
Halvah with Butter      Origin: Albania	Herb Flower Pesto      Origin: Britain	Hot and Sour Soup      Origin: China
Ham and Broccoli Stuffed Potatoes      Origin: Ireland	Herbae Rusticae (Country Herbs)      Origin: Roman	Hot Buttered Rum      Origin: Britain
Hami (Fermented Coconut Sauce)      Origin: Tonga	Herodotus' Pudding      Origin: Britain	Hot Caramel Apple Drink      Origin: American
Hares in Talbotes (Hares in Hare-blood Sauce)      Origin: England	Hertzoggies      Origin: South Africa	Hot Chocolate Fondants      Origin: Britain
Harina de Maiz (Dominican Cornmeal Porridge)      Origin: Dominican Republic	Hidden Heart Valentine's Cake      Origin: Britain	Hot Cross Buns With Cream Cheese Frosting      Origin: Britain
Harvest Soup      Origin: American	High Dumpsy Dearie Jam      Origin: England	Hot Wings in Haw Sauce      Origin: Britain
Haselnußtorte (Hazelnut Torte)      Origin: Germany	Highland Toffee      Origin: Scotland	Houska (Bohemian Sweet Bread)      Origin: Czech
Haselnuss Halbmonde (Hazelnut Crescent Biscuits)      Origin: Germany	Highland Venison Casserole with Chestnuts      Origin: Scotland	Houska (Bohemian Easter and Christmas Cake)      Origin: Czech
Hashwe Stuffing      Origin: Arabia	Himalayan Balsam Seed Curry      Origin: Fusion	Howtowdie      Origin: Scotland
Hastletes of Fruyt (Roast Fruit)      Origin: England	Hindle Wakes      Origin: England	Howtowdie Stuffing      Origin: Scotland
Haupia (Hawaiian Coconut Pudding)      Origin: Hawaii	Hoenderpastei (South African Chicken Pie)      Origin: South Africa	Hummingbird Cake      Origin: American
Havuçlu Toplar (Turkish Carrot Balls)      Origin: Turkey	Hogmanay Whisky Cake      Origin: Scotland	Huni Roshi (Coconut Flatbread)      Origin: Maldives
Hawayij (Yemeni Spice Mix)      Origin: Yemen	Hoisin chicken with Noodles      Origin: Fusion	Hypocras      Origin: France
Hawthorn and Nut Autumn Biscuits      Origin: Britain	Hoisin Pork with Garlic Noodles      Origin: China	Hypotrimma (Condiment Sauce)      Origin: Roman
Hazelnut and Cowberry Cake      Origin: Canada	Hoisin Sauce      Origin: China	Iakwe Stew (Marshallese Chicken Stew)      Origin: Marshall Islands
Hazelnut and Garlic Mustard Pesto      Origin: Britain	Holiday Eggnog Cheesecake      Origin: American	Iced Coconut Soup      Origin: Cayman Islands
Hazelnut and Wild Greens Pesto      Origin: Britain	Home-made Instant Pistachio Pudding Mix      Origin: American	Iced Curry Soup      Origin: Britain
Hazelnut Brittle      Origin: Britain	Home-made Sichuan Garlic Chilli Oil      Origin: China	Idichakka Thoran (Raw Jackfruit Curry)      Origin: India
Hazelnut Clusters      Origin: Britain	Home-made Vegan Butter      Origin: Britain	Ifisashi (Bean Leaves with Peanuts)      Origin: Zambia
Hazelnut crêpes with caramelised bananas      Origin: Britain	Honduran Yucca Cake with Sweet Milk Sauce      Origin: Honduras	Iflaghun      Origin: Syria
Hazelnut Crescents      Origin: Turkmenistan	Honey Almond Brittle      Origin: Britain	Igbekere (Plantain Chips)      Origin: Nigeria
Hazelnut Cupcakes      Origin: Britain	Honey and Catkin Grain Biscuits      Origin: Britain	Ignames à la Tomate (Yams with Tomatoes)      Origin: Burkina Faso
Hazelnut Halva      Origin: Fusion	Honey and Spice Buns      Origin: Britain	Igra Stobá (Liver Stew)      Origin: Bonaire
Hazelnut Milk      Origin: Britain	Honey Fungus Tart      Origin: Britain	Igra Stobá (Liver Stew)      Origin: Curacao
Hazelnut Nougat      Origin: Britain	Honey Pecan Cupcakes      Origin: Canada	Ika Lolo (Fish in Taro Leaves)      Origin: Tonga
Hazelnut Pancakes      Origin: Britain	Honey Wafers      Origin: American	In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus)      Origin: Roman
Hearty Hogmanay Tart      Origin: Scotland	Honey-roasted Sea Lettuce      Origin: Britain	In Lolligine Farsili (Stuffed Squid)      Origin: Roman
Heather Biscotti      Origin: Scotland	Hong am Rèisleck (Chicken Cooked in Wine)      Origin: Luxembourg
Hebridean Carrageen Pudding with Rose Water and Cardamom      Origin: Scotland	Hong Shao Rou (Red-braised pork belly)      Origin: Britain

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