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:

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Madaba (Cassava Leaf and Coconut Stew)      Origin: British	Malaysian Chicken Curry      Origin: Malaysia	Mango wedi Piclo (Pickled Mangoes)      Origin: Welsh
Madeira Loaf Cake      Origin: Britain	Malaysian Chicken Curry      Origin: Cocos Islands	Mangoes with Sticky Coconut Rice      Origin: Brunei
Madungo Bakes      Origin: Saint Vincent	Malaysian Chicken Curry      Origin: Christmas Island	Månha Titiyas (Coconut Crêpe)      Origin: Guam
Mafé      Origin: Senegal	Malaysian Chicken Satay      Origin: Malaysia	Mani (Rice Sweet Dish)      Origin: India
Mafé Malienne (Malian Mafé)      Origin: Mali	Malaysian Goat Rendang      Origin: Malaysia	Mankaron (Antillean Macaron)      Origin: Aruba
Mafé Poulet (Chicken Mafé)      Origin: Senegal	Malaysian Kapitan Chicken      Origin: Malaysia	Mankaron (Antillean Macaron)      Origin: Bonaire
Mafa (Breadfruit Pudding)      Origin: Marshall Islands	Malaysian Kurma Powder      Origin: Malaysia	Mankaron (Antillean Macaron)      Origin: Curacao
mafè tatou nènn (Naked Peanut Stew)      Origin: Mali	Malaysian Laksa      Origin: Malaysia	Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters)      Origin: Peru
Maffé de Tabaski (Maffé for Tabaski)      Origin: Cote dIvoire	Malaysian Lamb Rendang      Origin: Malaysia	Mansaf      Origin: Jordan
Maffe aux Legumes Arachide (Beef or Lamb in Peanut Butter)      Origin: Senegal	Malaysian Meat Curry Powder      Origin: Malaysia	Maple Pecan Cupcakes      Origin: American
Magaj      Origin: India	Malaysian Peanut Sauce      Origin: Malaysia	Maple Pecan Pie      Origin: American
Magimbi ya nadzi (Taro in Coconut Milk)      Origin: Mayotte	Malewa (Bamboo and Peanut Soup)      Origin: Uganda	Marchpane      Origin: Britain
Maharagwe (Spiced Red Beans in Coconut Milk)      Origin: Kenya	Mallorcan-style Easter Lamb      Origin: Britain	Marigold Custard      Origin: Britain
Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India	Mallow Leaf Peanut Sauce      Origin: Fusion	Marinade Verte (Green Seasoning)      Origin: Saint Barthelemy
Maidd ac Ŵy (Egg Whey)      Origin: Welsh	Mallow-leaf Stew      Origin: African Fusion	Marinade Verte (Green Seasoning)      Origin: Saint-Martin
Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh	Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)      Origin: India	Marinade Verte (Green Seasoning)      Origin: Sint Maarten
Maids of Honour Tarts      Origin: Britain	Mambá (Spicy Peanut Butter)      Origin: Dominican Republic	Marinated Tofu Skewers      Origin: Britain
Majarete (Dominican Corn Pudding)      Origin: Dominican Republic	Mambazha Pulissery      Origin: India	Marmorkuchen (German Marble Cake)      Origin: Germany
Makarara (Orange and Vanillla Comorian Sweet Cake)      Origin: Comoros	Mamoul      Origin: North Africa	Marrakech Vegetable Curry      Origin: Morocco
Make-ahead Mulled Wine Cake      Origin: Britain	Mancarra with Citi (Chicken with Peanuts and Palm Oil)      Origin: Guinea-Bissau	Marrons Glacés (Candied Chestnuts)      Origin: France
Makhan Murgh Wala (Butter Chicken)      Origin: India	Manchester Tart      Origin: England	Marrow and Orange Cake with Cashew Butter      Origin: Britain
Makhni Curry Sauce      Origin: India	Mandas      Origin: India	Martinsgans (St Martin's Goose)      Origin: Switzerland
Makubi      Origin: Tanzania	Mandas of Cucumber      Origin: India	Martinsgans (St Martin's Goose)      Origin: Vatican City
Mal Pua (Coconut Pancakes)      Origin: India	Mandas of Red Pumpkin      Origin: India	Marzipan      Origin: Britain
Malabar Chicken Biryani      Origin: India	Mandelbroit (Mandel Bread)      Origin: Jewish	Marzipan Centre Bundt Cake      Origin: Fusion
Malabar Peralan (Malabar Fish Roast)      Origin: India	Mandelskorpor (Almond Rusks)      Origin: Denmark	Marzipan Dates      Origin: Scotland
Malagasy Coconut and Vanilla Rice      Origin: Madagascar	Mandelspritzgebäck (German Almond Christmas Biscuits)      Origin: Germany	Marzipan Karotten (Marzipan Carrots)      Origin: Switzerland
Malagasy Vanilla Chicken Curry      Origin: Madagascar	Mangalorean Prawn Sukka      Origin: India	Marzipanschweine (German Marzipan Pigs)      Origin: Germany
Malai Curry Sauce      Origin: India	Mango Atjar      Origin: South Africa	Mas Huni      Origin: Maldives
Malai Kofta with Spicy Gravy      Origin: India	Mango Coconut Ladoo      Origin: Anglo-Indian	Mas Riha (Maldives Tuna Curry)      Origin: Maldives
Malay Chicken Curry with White Pumpkin      Origin: Anglo-Indian	Mango Falooda      Origin: Pakistan	Masaaledaar Pudine wal Quimah (Minced Lamb with Mint and Spices)      Origin: India
Malay Chicken Kurma      Origin: Malaysia	Mango Papaya Sherbet      Origin: Nauru	Masak Lemak (Cabbage in Coconut Milk Gravy)      Origin: Malaysia
Malaysian Beriani      Origin: Malaysia	Mango Pomelo Sago Pudding      Origin: China
Malaysian Chicken Curry      Origin: Malaysia	Mango Seboseb      Origin: Palau

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