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:

Page 17 of 36

Juk Juk (Sticky Rice Balls)      Origin: Marshall Islands	Kanyan (Garri and Peanut Snack)      Origin: Liberia	Kelia Ayam (Indonesian Chicken Curry)      Origin: Indonesia
Jungle Curry Prawns      Origin: Thailand	Kapr na černo (Carp in Black Sauce)      Origin: Czech	Kentish Cobnut Cake      Origin: England
Jus de Souchet (Tiger Nut Milk)      Origin: Burkina Faso	Karē Raisu (Japanese Curry Rice)      Origin: Japan	Kentish Lenten Pie      Origin: British
Kabocha Squash and Kale Galette      Origin: America	Kare Ayam Jawa (Javanese Chicken Curry)      Origin: Indonesia	Kenyan Kima (Chopped Beef Chilli-fry)      Origin: Kenya
Kabritu Stoba (Stewed Kid Goat)      Origin: Aruba	Kare Kare      Origin: Philippines	Kenyan Mchuzi wa Samaki (Swahili Fish Curry)      Origin: Kenya
Kabritu Stobá (Goat Meat Stew)      Origin: Saba	Kari Ayam (Malaysian Chicken Curry)      Origin: Malaysia	Kenyan Samosas      Origin: Kenya
Kabritu Stobá (Goat Meat Stew)      Origin: Curacao	Kari Ayam (Malay Gravy Chicken Curry with White Pumpkin)      Origin: Malaysia	Kerala Masala Powder      Origin: India
Kadala Curry      Origin: India	Kari Ikan (Malaysian Fish Curry)      Origin: Malaysia	Kerala Plantain Errisery      Origin: India
Kadu Ka Halwa      Origin: India	Kari Kambing (Mutton or Goat Curry)      Origin: Indonesia	Kerala-style Snake Meat Curry      Origin: India
Kaeng Khiao Wan (Thai Green Curry)      Origin: Thailand	Kari Koko (Seychellois King Prawn and Coconut Curry)      Origin: Seychelles	Keralan Garam Masala      Origin: India
Kaeng Phet Pet Yang (Thai Red Roast Duck Curry)      Origin: Thailand	Kari Velouté (French Curry Sauce)      Origin: France	Kesar Mango Curry      Origin: India
Kafta with Argan Oil (Syrian Meatballs with Argan Oil)      Origin: Syria	Karithopasta (Greek Walnut Syrup Cake)      Origin: Greece	Ketoun (Guinean Root Vegetable Porridge)      Origin: Guinea
Kai chutney (Red Weaver Ant Chutney)      Origin: India	Karithopita (Greek Walnut Cake)      Origin: Greece	Khajoor ke Laddu (Date and Fruit Sweetmeat Balls)      Origin: Pakistan
Kajaik (Sudanese fish stew)      Origin: South Sudan	Karni Mulá ku Zuurkool (Minced Beef with Sauerkraut)      Origin: Curacao	Khajoor Pak (Date and Milk Sweetmeats)      Origin: Pakistan
Kaju Butter Curry      Origin: India	Kashata na nazi (Ugandan Coconut Candy)      Origin: Uganda	Khalia (Georgian Spicy Beef Stew)      Origin: Georgia
Kaju Maluwa (Cashew Curry)      Origin: Sri Lanka	Kashmiri Chicken Curry      Origin: India	Khalva (Syrup Walnut Dessert)      Origin: Azerbaijan
Kakakou (Palm Soup Base)      Origin: Cote dIvoire	Kastaneli Pasta (Chestnut Cake)      Origin: Turkey	Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand
Kalakand Coconut Barfi      Origin: India	Kastanie Kuchen (Chestnut Cake)      Origin: Switzerland	Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand
Kalderetang Manok (Chicken Caldereta)      Origin: Philippines	Katakou au Poisson Frais (Palm Soup Base with Fresh Fish)      Origin: Cote dIvoire	Khao Man (Coconut Rice)      Origin: Brunei
Kale in Butter      Origin: Scotland	Katami Satsabeli Baga (Duck in Georgian Walnut Sauce)      Origin: Georgia	Khao Pune (Chicken Curry Noodles)      Origin: Laos
Kale Moa (Samoan Chicken Curry)      Origin: Samoa	Katsu-karē (Cutlet Curry with Black Curry Sauce)      Origin: Japan	Kharcho (Georgian Beef and Rice Soup)      Origin: Georgia
Kale with Cream      Origin: Ireland	Kau Kau (Papuan Baked Sweet Potato)      Origin: Papua New Guinea	Khatai Biscuits      Origin: Afghanistan
Kanamadhu Cake      Origin: Maldives	Kazakiye Riz (Kazkah Rice)      Origin: Kazakhstan	Khatta Meetha (Cabbage Curry)      Origin: India
Kanda (Beef Meatballs with Pumpkin Seeds)      Origin: Central African Republic	Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Guam	Kheer      Origin: India
Kanda ti Nyma      Origin: Central African Republic	Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Northern Mariana Islands	Khichiri Prawn Sauce      Origin: India
Kang Ped Pla-dook (Red Curry with Catfish)      Origin: Thailand	Kedgeree 2      Origin: Fusion	Khnom Jin Namya (Catfish Curry over Noodles)      Origin: Thailand
Kannoli tal-Irkotta (Ricotta-filled Cannelloni)      Origin: Malta	Kedgeree Fisherman's Pie with Winter Vegetable Topping      Origin: Britain	Khoresht-e Zereshk (Barberry, Lamb and Nut Stew)      Origin: Iran
Kansiyé      Origin: Guinea	Kedjenou      Origin: Cote dIvoire	Khoreshte Kalal (Lamb Stew with Barberry Sauce)      Origin: Iran
Kansiyé avec 'Mafe' (Smoked Chicken in Peanut Sauce with Mashed Plantains)      Origin: Guinea	Kedjenou II      Origin: Cote dIvoire	Khormya (Spiced Lamb with Yoghurt)      Origin: Kazakhstan
Kansiyé de Poisson (Fish Kansiyé)      Origin: Guinea	Kehp sukusuk (Wet Yam)      Origin: Federated States Micronesia	Khowsuey      Origin: Chile
Kansiyé de Poulet (Chicken Kansiyé)      Origin: Guinea	Kejenou avec Agouti (Kejenou with Cane Rat)      Origin: Cote dIvoire	Khumb Matar (Mushroom and Green Pea Curry)      Origin: India
Kansiyé      Origin: Guinea-Bissau	Kekstorte (German Biscuit Cake)      Origin: Germany	Khumbi Aloo (Mushroom and Potato Curry)      Origin: India
Kanyah      Origin: Sierra Leone	Kelaguen Mannok (Chamorro-style Chicken Salad)      Origin: Guam
Kanyah II      Origin: Liberia	Kelaguen Mannok (Chamorro-style Chicken Salad)      Origin: Northern Mariana Islands

Page 17 of 36