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

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