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 3598 recipes in total:

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Mincemeat Baklava Rolls      Origin: Fusion	Mombasa Pumpkin Dessert      Origin: Kenya	Moroccan Spiced Olives      Origin: Morocco
Mincemeat Blondies      Origin: Fusion	Mongos (Mung Bean Soup with Chorizo and Squash)      Origin: Philippines	Morree (Mulberries)      Origin: England
Mincemeat Christmas Cake      Origin: Britain	Monkfish Choo Chee Curry      Origin: Britain	Mortarolo      Origin: Italy
Mincemeat Croissants      Origin: British	Monkfish Pasanda      Origin: Britain	Mortis (Chicken Paté)      Origin: Britain
Mincemeat Eccles Cakes II      Origin: British	Monkfish Skewers with Coconut and Coriander      Origin: Britain	Mortrews Blank (Meat in White Sauce)      Origin: England
Mincemeat Pie      Origin: American	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: French Guiana	Mortrews of Fysche (Mortar-paste of Fish)      Origin: England
Mincemeat Strudel with a Medieval Twist      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint Barthelemy	Mother's Day Simnel Cupcakes      Origin: British
Mincemeat Tart      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint-Martin	Mother-in-law Masala      Origin: South Africa
Mincemeat, Clementine and Almond Cake      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Guadeloupe	Mousse à la noix de coco et coulis de mangue (Coconut Mousse and Mango Coulis)      Origin: Senegal
Mincepies      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Martinique	Mouton à l'Arachide (Lamb with Peanuts)      Origin: Benin
Mini Mincemeat and Cranberry Loaves      Origin: Britain	Mont Blanc Cupcakes      Origin: Britain	Moyo de Poulet Fume (Moyo of Smoked Chicken)      Origin: Benin
Mini Victoria Sandwiches      Origin: Britain	Mont Blancs      Origin: France	Mozambique Peri-Peri      Origin: Mozambique
Miodownik (Polish Honey Bread)      Origin: Poland	Montrose Cakes      Origin: Scotland	Mpotompoto (Ghanaian Yam Porridge)      Origin: Ghana
Mispelkuchen mit Ingwer (Gingered Medlar Chocolate Cake)      Origin: Austria	Montserratian Bread Pudding      Origin: Montserrat	Mrs Beeton Herodotus Pudding      Origin: Britain
Mistura de especiarias (Portuguese Spice Mix)      Origin: Portugal	Montserratian Coconut Curry Chicken      Origin: Montserrat	Mrs Black's Plum Pudding      Origin: Scotland
Miti Hue (Fermented Coconut Sauce)      Origin: Tahiti	Montserratian Corn Soup      Origin: Montserrat	Mshakiki (Comorian Kebabs)      Origin: Comoros
Mixed Spice      Origin: Britain	Montserratian Fisherman's Stew      Origin: Montserrat	Mtedza (Peanut Puffs)      Origin: Malawi
Mixtura cum amygdalinam et sesamae (Almond, Seame and Herb Purée)      Origin: Roman	Montserratian Jerk Seasoning      Origin: Montserrat	Mtedza Puffs      Origin: Malawi
Mixtura cum Nucibus (Hazelnuts with Herb Purée)      Origin: Roman	Moo Shu Pork      Origin: China	Muamba de Galinha (Chicken Muamba)      Origin: Angola
Mixtura cum Nucleis Pineis (Pine Nut, Cheese and Herb Pâté)      Origin: Roman	Mooli and Garlic Beef with Pine Nuts      Origin: Australia	Muamba Nsusu (Congo Chicken Soup)      Origin: Congo
Miyan Kuka II (Baobab Leaf Soup II)      Origin: Nigeria	Moqueca de Camarão (Prawn Stew)      Origin: Angola	Mudda (Green Banana Dumplings)      Origin: Norfolk Island
Mkate wa Ufuta (Zanzibar Sesame Bread)      Origin: Tanzania	Moqueca de Peixe (Braised Whole Fish)      Origin: Guinea-Bissau	Mudda (Green Banana Dumplings)      Origin: Pitcairn Islands
Mkatra Foutra (Comoran Yeasted Bread)      Origin: Comoros	Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)      Origin: Brazil	Mughlai Beef Biriani      Origin: India
Mkatra Siniya (Comorian Tray Cake)      Origin: Comoros	Mor Kulambu      Origin: India	Mughlai Lamb Biriani      Origin: India
Mkhwani with Groundnut Flour      Origin: Malawi	Morel Mattar Masala      Origin: Fusion	Muhammara (Hot Pepper Dip)      Origin: Syria
Moambé Stew      Origin: Congo	Morels with Yellow Bell Peppers      Origin: Britain	Muhammara (Syrian Sweet Pepper Spread)      Origin: Syria
Mocha Fudge      Origin: British	Morning Glory Muffins      Origin: New Zealand	Muhammara (Hot Pepper Dip)      Origin: Lebanon
Mochi Doughnuts      Origin: Hawaii	Moro de guandules con coco (Christmas Rice and Pigeon Peas)      Origin: Dominican Republic	Muhogo ya andzi Na nyama (Cassava with Meat)      Origin: Mayotte
Moelleux au Chocolat Amande (Chocolate Cake with Almond Topping)      Origin: Cameroon	Moroccan Almond Stuffing      Origin: Morocco	Mukbasa (Yemeni-style Roast Fish)      Origin: Djibouti
Moh Let Saung (Coconut Milk with Sago)      Origin: Myanmar	Moroccan Braised Lamb      Origin: Morocco	Muland Saangi Ambat (Radish Pod Gravy)      Origin: India
Molho peri-peri moçambicano (Mozambican peri-peri sauce)      Origin: Mozambique	Moroccan Haroseth      Origin: Morocco	Mullangi Sambar (White Radish Sambar)      Origin: India
Mollag (Manx Christmas Haggis)      Origin: Manx	Moroccan Harost Balls with Dates, Sultanas and Nuts      Origin: Morocco	Mulled Mead      Origin: Roman
Mologathanni Soup      Origin: Sri Lanka	Moroccan Lamb Couscous      Origin: Morocco
Moloukhia (Jute Leaf Stew)      Origin: Niger	Moroccan Rice Pudding      Origin: Morocco

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