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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Orehnjaca (Walnut Roll)      Origin: Croatia	Paneer Makhanwala      Origin: India	Pastai Ystumllwynarth (Oystermouth Pie)      Origin: Welsh
Orenau wedi Llenwi (Stuffed Oranges)      Origin: Welsh	Paneer Maza (Chilli Paneer)      Origin: India	Pastel De Choclo (Corn Pudding)      Origin: Argentina
Orugli Vesak (Lemony Sponge Cake Dessert)      Origin: Croatia	Paneer Pasanda      Origin: India	Pastiera Napoletana (Naples Easter Cakes)      Origin: Italy
Ottogi Karē (Ottogi Curry)      Origin: Korea	Paneer Sukka      Origin: India	Pastilla (Moroccan Meat Pie)      Origin: Morocco
Ox-heart Black Curry      Origin: Sri Lanka	Paneer Tikka Masala      Origin: India	Patiala Chicken Curry      Origin: India
Oxeye Daisy Chopsuey      Origin: Fusion	Panettone      Origin: Italy	Patina Cotidiana II (Everyday Casserole II)      Origin: Roman
Oxford Sausages      Origin: England	Panforte      Origin: Italy	Patina Versatilis (Upside-down Dish)      Origin: Roman
Pâté Nadolig (Christmas Pâté)      Origin: Welsh	Panjiri      Origin: India	Patina Versatilis Vice Dulci (Nut Custard Turnover)      Origin: Roman
Pâtes 'Teuf-Teuf' (Pasta 'Teuf-Teuf')      Origin: Mali	Pansotti di Rapallo (Pansotti with Walnut Sauce)      Origin: Italy	Patinam Apicianam (Apician Casserole)      Origin: Roman
Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Pão de Cacau (Chocolate Loaf)      Origin: Sao Tome	Patinam ex Lacte (Milk Casserole)      Origin: Roman
Paalag Gosht (Mughlai Lamb with Spinach)      Origin: India	Pão Doce      Origin: Sao Tome	Patka sa kiselim kupusom (Duck with Sauerkraut)      Origin: Croatia
Pad Gra Prow (Holy Basil Beef)      Origin: Thailand	Papaya and Orange Soup      Origin: Anguilla	Pau-Pau Chatni (Papaya Chutney)      Origin: Seychelles
Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand	Papaya Pudding      Origin: Aruba	Pav Bhaji Masala      Origin: India
Pad See Ew (Stir-fried Pork with Noodles and Broccoli)      Origin: Thailand	Papeeta Kari (Green Papaya Curry)      Origin: India	Payn Ragonn      Origin: England
Pad Thai      Origin: Thailand	Paradise Cake      Origin: Scotland	Pe Htamin (Lentil Rice)      Origin: Myanmar
Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Parmentier de Canard (Duck Parmentier)      Origin: France	Pe Kyar Zan Thoke (Glass Noodle Salad)      Origin: Myanmar
Padipe Saasmi (Utupi-style Red Amaranth Leaf Curry)      Origin: India	Parthade Curry      Origin: India	Peanut and Chicken Kebabs      Origin: Britain
Palandi      Origin: Sri Lanka	Party Cupcakes      Origin: Britain	Peanut and Greens Soup      Origin: African Fusion
Palandy      Origin: Sri Lanka	Pasanda Sauce      Origin: Britain	Peanut Brittle      Origin: Britain
Palaver 'Sauce'      Origin: West Africa	Pashka      Origin: Russia	Peanut Butter Cheesecake      Origin: Britain
Palaver Chicken      Origin: Ghana	Paska Babka (Easter Babka)      Origin: Belarus	Peanut Chicken Curry      Origin: Fusion
Palm Soup Base #2      Origin: Liberia	Paska Babka (Easter Babka)      Origin: Russia	Peanut Clusters      Origin: Britain
Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa	Paska Babka (Easter Babka)      Origin: Ukraine	Peanut Cookies      Origin: Britain
Pan Haggis      Origin: Scotland	Paska Bobka (Polish Easter Bread)      Origin: Poland	Peanut Macaroons      Origin: Sudan-a
Pan Puddings      Origin: Scotland	Paskalya Çöreği (Turkish Easter Bread)      Origin: Turkey	Peanut Nougat      Origin: Rwanda
Pan-fried Megrim Sole with Creamed Spinach      Origin: Britain	Paskha (Russian Easter Cheesecake)      Origin: Russia	Peanut Rougail      Origin: Mauritius
Panang Curry Paste      Origin: Thailand	Passatelli in Brodo (Passatelli in Broth)      Origin: Italy	Peanut Soup      Origin: West Africa
Pane della colomba di Pasqua (Italian Easter Dove Bread)      Origin: Italy	Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino	Peanut-crusted basa fillets      Origin: Britain
Paneer Butter Masala      Origin: India	Passion Cake      Origin: Britain	Pear Raspberry Smoothie      Origin: American
Paneer Capsicum Curry      Origin: India	Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies)      Origin: Welsh	Pears with Cinnamon and Wine      Origin: Roman
Paneer Kofta      Origin: India	Pastai Briwgig Eidion a Nionod (Leek and Caerphilly Cheese Crumble Tart)      Origin: Welsh	Pecan Brie Tarts      Origin: British
Paneer Lababdar      Origin: India	Pastai Cig Llo (Veal Pie)      Origin: Welsh	Pecan Coffee Fudge      Origin: Britain
Paneer Lababdar      Origin: India	Pastai Cig oen Cymraeg a Phwmpen (Welsh Lamb and Marrow Pie)      Origin: Welsh
Paneer Makhani      Origin: India	Pastai Cwnhingen (Rabbit Pie)      Origin: Welsh

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