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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Maple Pecan Cupcakes      Origin: American	Mattar Paneer Curry      Origin: India	Mhogo na tzouzi (Cassava in Coconut Sauce)      Origin: Mayotte
Maple Pecan Pie      Origin: American	Matzo Meal Biscuits      Origin: Jewish	Microwave Amaretto Cheesecake with Raspberry Sauce      Origin: Britain
Marchpane      Origin: Britain	Mauritian Curry Masala      Origin: Mauritius	Microwave Asian Noodles      Origin: Fusion
Marigold Custard      Origin: Britain	Mauritian Prawn Curry      Origin: Mauritius	Microwave Banana and Walnut Loaf      Origin: Britain
Marinade Verte (Green Seasoning)      Origin: Saint Barthelemy	Mawa Gujiya      Origin: India	Microwave Chicken Thai Green Curry      Origin: Britain
Marinade Verte (Green Seasoning)      Origin: Saint-Martin	Mawmene (Chicken in White Wine with Dates and Pine Nuts)      Origin: England	Microwave Chocolate Peanut Butter and Jam Brownie      Origin: Britain
Marinade Verte (Green Seasoning)      Origin: Sint Maarten	Mawmenee      Origin: England	Microwave Christmas Pudding      Origin: Britain
Marinated Tofu Skewers      Origin: Britain	Mayotte Mataba      Origin: Mayotte	Microwave Fruity Christmas Pudding      Origin: Britain
Marmorkuchen (German Marble Cake)      Origin: Germany	MBakhal aux Arachides (MBakhal with Peanuts)      Origin: Senegal	Microwave Garam Masala Vegetable Curry      Origin: Britain
Marrakech Vegetable Curry      Origin: Morocco	Mbanga Soup (Palm Nut Soup)      Origin: Cameroon	Microwave Honey Christmas Ring Cake      Origin: Britain
Marrons Glacés (Candied Chestnuts)      Origin: France	Mbawa ya Tomati (Chicken wings with Tomatoes)      Origin: Mayotte	Microwave Nutty Bramble Crumble      Origin: Britain
Marzipan      Origin: Britain	Mbolo      Origin: Equatorial Guinea	Microwave Peanut Chicken with Noodles      Origin: Britain
Marzipan Centre Bundt Cake      Origin: Fusion	Mbongo Tjobi      Origin: Cameroon	Microwave Prawn Gumbo      Origin: Britain
Marzipan Dates      Origin: Scotland	Mboto à l'oseille (Fish with Sorrel)      Origin: Congo	Microwave Strawberry and Pistachio Shortcake      Origin: Britain
Marzipan Karotten (Marzipan Carrots)      Origin: Switzerland	Mboto à la Feuilles de Manioc (Fish with Cassava Leaves)      Origin: Gabon	Microwave Waldorf Chicken Salad      Origin: Britain
Marzipanschweine (German Marzipan Pigs)      Origin: Germany	Mchicha (Spinach, Coconut and Peanuts)      Origin: Tanzania	Milanese Sauce      Origin: France
Mas Riha (Maldives Tuna Curry)      Origin: Maldives	Mchuzi wa Biringani (Garden Egg Curry)      Origin: Tanzania	Milkless Vanilla Ice-cream      Origin: Britain
Masaaledaar Pudine wal Quimah (Minced Lamb with Mint and Spices)      Origin: India	Mchuzi wa Kamba (Zanzibar Prawn Curry)      Origin: Tanzania	Mince Pie Tiffin Bites      Origin: Britain
Masak Lemak (Cabbage in Coconut Milk Gravy)      Origin: Malaysia	Mchuzi wa Samaki (Fish Curry)      Origin: Tanzania	Mincemat, Macadamia and Cranberry Biscotti      Origin: Fusion
Masala Raita      Origin: India	Meadow Waxcap Curry with Rice      Origin: Britain	Mincemeat Baklava      Origin: Fusion
Masale Baath (Maharashtrian Spicy Vegetable Rice)      Origin: India	Medeeda (Finger Millet Porridge with Yoghurt)      Origin: Sudan-a	Mincemeat Blondies      Origin: Fusion
Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry)      Origin: India	Medieval Simnel Cake      Origin: England	Mincemeat Christmas Cake      Origin: Britain
Masfouf bin Narine (Couscous and Nut Dessert)      Origin: Tunisia	Medlar and Pear Mincemeat      Origin: Britain	Mincemeat Croissants      Origin: British
Massak'a (Egyptian Moussaka)      Origin: Egypt	Medlar and Walnut Mince Tarts      Origin: Britain	Mincemeat Eccles Cakes II      Origin: British
Massaman Beef Curry      Origin: Thailand	Medvjeđe Šape (Bear Paws)      Origin: Croatia	Mincemeat Pie      Origin: American
Massaman Curry Paste      Origin: Thailand	Meen Peera (Fish with Grated Coconut)      Origin: India	Mincemeat Strudel with a Medieval Twist      Origin: Britain
Massaman Mutton Curry      Origin: Thailand	Meen Pollichathu (Fish Cooked in Banana Leaf)      Origin: India	Mincemeat Tart      Origin: Britain
Massaman Nuea (Beef Masaman Curry)      Origin: Thailand	Melktert (Milk Tart)      Origin: Namibia	Mincepies      Origin: Britain
Massaman Nuea (Beef Massaman Curry)      Origin: Thailand	Melomakrona (Honey Semolina Biscuits)      Origin: Greece	Mini Victoria Sandwiches      Origin: Britain
Mataba au Poisson (Mataba with Fish)      Origin: Comoros	Mesru (Date and Pistachio Pastries)      Origin: Mesopotamia	Mispelkuchen mit Ingwer (Gingered Medlar Chocolate Cake)      Origin: Austria
Matapa de Abóbora (Pumpkin Matapa)      Origin: Mozambique	Messe of African Greens      Origin: African Fusion	Mistura de especiarias (Portuguese Spice Mix)      Origin: Portugal
Matata (Clam and Peanut Stew)      Origin: Mozambique	Methi Kalia (Spicy Fenugreek Meat)      Origin: Bangladesh	Mixtura cum amygdalinam et sesamae (Almond, Seame and Herb Purée)      Origin: Roman
Matata (Clams Cooked in Port Wine)      Origin: Sao Tome	Methi Paneer      Origin: India
Matsavo (Pumpkin Leaf and Peanut Flour Stew)      Origin: Mozambique	Mexican Caramels      Origin: Mexico

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