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 3695 recipes in total:

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Ius Candidum in Avem Elixam (White Sauce for a Boiled Bird)      Origin: Roman	Jamaican Sea Moss Drink      Origin: Jamaica	Kajaik (Sudanese fish stew)      Origin: South Sudan
Ius candidum in elixam (White Sauce for Boiled Meats)      Origin: Roman	Jamaican Seafood Soup      Origin: Jamaica	Kaju Butter Curry      Origin: India
Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar)      Origin: Roman	Jamaican Spiced Plantains      Origin: Jamaica	Kaju Maluwa (Cashew Curry)      Origin: Sri Lanka
Ius Frigidum in Ovifero (Cold Sauce for Wild Sheep)      Origin: Roman	Jamaican Tutti Frutti Cake      Origin: Jamaica	Kakakou (Palm Soup Base)      Origin: Cote dIvoire
Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)      Origin: Roman	Japanese Baked Mitake      Origin: Japan	Kalakand Coconut Barfi      Origin: India
Ius in Aprum Elixum (Sauce for Boiled Wild Boar)      Origin: Roman	Japanese Curry Powder      Origin: Japan	Kalderetang Manok (Chicken Caldereta)      Origin: Philippines
Ius in Cervo (Sauce for Venison)      Origin: Roman	Japanese Curry Powder II      Origin: Japan	Kale in Butter      Origin: Scotland
Ius in copadiis II (Sauce for Choice Cuts II)      Origin: Roman	Japanese Knotweed Frangipane Squares      Origin: Britain	Kale Moa (Samoan Chicken Curry)      Origin: Samoa
Ius in copadiis III (Sauce for Choice Cuts III)      Origin: Roman	Japanese Knotweed Frangipane Tart      Origin: Britain	Kale with Cream      Origin: Ireland
Ius in Mugile Salso (Sauce for Salted Grey Mullet)      Origin: Roman	Java Chicken      Origin: Fusion	Kanamadhu Cake      Origin: Maldives
Ius in Mullos Assos (Sauce for Baked Red Mullet)      Origin: Roman	Jerk BBQ Sauce      Origin: Jamaica	Kanda (Beef Meatballs with Pumpkin Seeds)      Origin: Central African Republic
Ius in Murena Elixa (Sauce for Poached Moray Eel)      Origin: Roman	Jerusalem Olive Oil Cake with Orange Marmalade and Almonds      Origin: America	Kanda ti Nyma      Origin: Central African Republic
Ius in Pisce Elixo (Sauce for Poached Fish)      Origin: Roman	Jewelled Christmas Cake      Origin: Britain	Kang Ped Pla-dook (Red Curry with Catfish)      Origin: Thailand
Ius in Siluro, in Pelamyde et in Thynno Salsis (Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old)      Origin: Roman	Johannisbeerkuchen (German Redcurrant Cake)      Origin: Germany	Kannoli tal-Irkotta (Ricotta-filled Cannelloni)      Origin: Malta
Ius in thynno elixo (Salt Tuna with Sauce)      Origin: Roman	Johonjö      Origin: Equatorial Guinea	Kansiyé      Origin: Guinea
Jacket Potato with Smoked Cod and Broccoli Filling      Origin: Ireland	Jollof Rice with Chicken, Beef, and Ham      Origin: Ghana	Kansiyé avec 'Mafe' (Smoked Chicken in Peanut Sauce with Mashed Plantains)      Origin: Guinea
Jackfruit Kofta Curry      Origin: India	Joutes of almannd mylk (Herb Pottage with Almond Milk)      Origin: England	Kansiyé de Poisson (Fish Kansiyé)      Origin: Guinea
Jalfrezi Masala      Origin: India	Judias Verdes con Salsa de Tomate (Green Beans in Tomato Sauce)      Origin: Spain	Kansiyé de Poulet (Chicken Kansiyé)      Origin: Guinea
Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting      Origin: American	Jugged Pigeons      Origin: Britain	Kansiyé      Origin: Guinea-Bissau
Jamaican All-purpose Seasoning      Origin: Jamaica	Jugo de Avena (Oat and Coconut Smoothie)      Origin: Dominican Republic	Kanyah      Origin: Sierra Leone
Jamaican Coconut Rice      Origin: Jamaica	Juk Juk (Sticky Rice Balls)      Origin: Marshall Islands	Kanyah II      Origin: Liberia
Jamaican Curried Jackfruit      Origin: Jamaica	Jungle Curry Prawns      Origin: Thailand	Kanyan (Garri and Peanut Snack)      Origin: Liberia
Jamaican Curry Chicken with Coconut Rice      Origin: Jamaica	Jus de Souchet (Tiger Nut Milk)      Origin: Burkina Faso	Kapr na černo (Carp in Black Sauce)      Origin: Czech
Jamaican Curry Powder      Origin: Jamaica	K'naafeh (String Pastry)      Origin: Lebanon	Karē Raisu (Japanese Curry Rice)      Origin: Japan
Jamaican Easter Bun      Origin: Jamaica	Kabocha Squash and Kale Galette      Origin: America	Kare Ayam Jawa (Javanese Chicken Curry)      Origin: Indonesia
Jamaican Fiery Spiced Pork Marinade      Origin: Jamaica	Kabritu Stoba (Stewed Kid Goat)      Origin: Aruba	Kare Kare      Origin: Philippines
Jamaican Hummingbird Cake      Origin: Jamaica	Kabritu Stobá (Goat Meat Stew)      Origin: Saba	Kari Ayam (Malaysian Chicken Curry)      Origin: Malaysia
Jamaican Jerk Chicken      Origin: Jamaica	Kabritu Stobá (Goat Meat Stew)      Origin: Curacao	Kari Ayam (Malay Gravy Chicken Curry with White Pumpkin)      Origin: Malaysia
Jamaican Jerk Jackfruit      Origin: Jamaica	Kadala Curry      Origin: India	Kari Ikan (Malaysian Fish Curry)      Origin: Malaysia
Jamaican Jerk Marinade      Origin: Jamaica	Kadu Ka Halwa      Origin: India	Kari Kambing (Mutton or Goat Curry)      Origin: Indonesia
Jamaican Jerk Seasoning      Origin: Jamaica	Kaeng Khiao Wan (Thai Green Curry)      Origin: Thailand	Kari Koko (Seychellois King Prawn and Coconut Curry)      Origin: Seychelles
Jamaican Jerk Seasoning      Origin: Jamaica	Kaeng Phet Pet Yang (Thai Red Roast Duck Curry)      Origin: Thailand	Kari Velouté (French Curry Sauce)      Origin: France
Jamaican Mango Cheesecake      Origin: Jamaica	Kafta with Argan Oil (Syrian Meatballs with Argan Oil)      Origin: Syria
Jamaican Plantain Tarts      Origin: Jamaica	Kai chutney (Red Weaver Ant Chutney)      Origin: India

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