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 4197 recipes in total:

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Lahm Lhalou (Lamb Stew with Prunes)      Origin: Algeria	Lawves (Walnut Fudge)      Origin: Uzbekistan	Lentil Curry with Japanese Knotweed and Sweet Potatoes      Origin: Fusion
Lahmajoun      Origin: Armenia	Layer Cake      Origin: Britain	Lentil Curry with Rhubarb and Sweet Potatoes      Origin: Fusion
Lahpet Thoke (Burmese Tea Leaf Salad)      Origin: Myanmar	Layered Trifle Loaf      Origin: Britain	Lentil Hashwa      Origin: UAE
Lakh      Origin: Senegal	Lazania sto Fourno (Oven-baked Cypriot Lasagne)      Origin: Cyprus	Leporem Farsum (Stuffed Hare)      Origin: Roman
Lakh (Sweet Millet Porridge)      Origin: Senegal	Lazeez Lauki (Tasty Stuffed Bottle Gourd)      Origin: India	Leporem Farsum (Stuffed Hare)      Origin: Roman
Lakh Mauritanienne      Origin: Mauritania	Le Chao Men (New Caledonian Chaw Mein)      Origin: New Caledonia	Leporem Isiciatum (Hare Forcemeat)      Origin: Roman
Lakhou bissap      Origin: Senegal	Le Galapian      Origin: Monaco	Leshes fryed in Lenton (Fried Cakes for Lent)      Origin: England
Laksa      Origin: Malaysia	Le gâteau nantais (Nantes cake)      Origin: France	Lesser Celandine Potato Salad      Origin: British
Laksa Paste      Origin: Singapore	Le Goundja (Fish with Aubergines and Cassava Leaves)      Origin: Central African Republic	Lièvre fumé à l'odika (Smoked Rabbit with Ogbono)      Origin: Gabon
Laksa Paste      Origin: Malaysia	Le Me Tsolola      Origin: Comoros	Liberian Cassava Bread      Origin: Liberia
Laksa Paste II      Origin: Malaysia	Le molleux au chocolat (Chocolate Fudge Cake)      Origin: France	Liberian Cornbread II      Origin: Liberia
Lamb and Apricot Cape Malay Curry      Origin: South Africa	Le Ndolé Camerounais (Cameroonian Ndolé)      Origin: Cameroon	Liberian Rice Bread      Origin: Liberia
Lamb and Cabbage Rolls      Origin: Britain	Le Vitréais, le gâteau aux pommes de Vitré (Vitré Apple Cake)      Origin: France	Liberian Rice Bread II      Origin: Liberia
Lamb Biryani      Origin: Britain	Leamington Sauce      Origin: British	Liberian Shortbread      Origin: Liberia
Lamb Biryani      Origin: India	Lebanese Sabaa Baharat      Origin: Lebanon	Liberian Sour Milk      Origin: Liberia
Lamb Burgers with Mint and Pine Nuts      Origin: Cyprus	Lebanese-style Braaied Fruit Salad      Origin: South Africa	Libyan Camel Meatballs      Origin: Libya
Lamb Chops with Pine-nut Lemon Crust      Origin: Fusion	Leber Knödelsuppe (Liver Dumpling Soup)      Origin: Liechtenstein	Lime Pickle      Origin: India
Lamb Curry with Winter Vegetables and Spinach      Origin: Fusion	Leche Frys in Lentoun (Almond Milk Fruit Pie)      Origin: England	Lincolnshire Haslet      Origin: England
Lamb Flaps      Origin: Papua New Guinea	Leche Lumbard (Lombardy Cream)      Origin: England	Linden Fruit Coffee      Origin: American
Lamb Rogan Josh      Origin: India	Leftover Porridge Muffins      Origin: Scotland	Linguine with saffron, roasted garlic, herb butter and hazelnuts      Origin: Britain
Lamb Rogan Josh      Origin: Britain	Leftover Turkey and Chickpea Curry      Origin: Fusion	Linzer Torte      Origin: Germany
Lamb shish with olive and walnut tahini      Origin: Britain	Leftover Turkey Fricassee      Origin: Scotland	Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)      Origin: Welsh
Lamb Stew with Chestnuts and Pomegranates      Origin: Georgia	Leftovers Butter Turkey      Origin: Britain	Llysiau Pob (Roast Vegetables)      Origin: Welsh
Lamb Tagine Pie      Origin: Fusion	Leftovers Stir-fry with Green Papaya      Origin: American	Lobio Supi (Red Bean Soup)      Origin: Georgia
Lamb Tarkari (Lamb Yoghurt Curry)      Origin: Nepal	Leftovers Turkey Curry      Origin: America	Lobster Croquets      Origin: Britain
Lamb's Lettuce Pesto      Origin: Britain	Lemon Chilli Chicken      Origin: Cocos Islands	Lobster Soup      Origin: British
Lammfärsfyllda squashbåtar (Lamb-stuffed Squash Boats)      Origin: Sweden	Lemon Curd Tassie      Origin: American	Locro Argentino (Beef and Hominy Stew)      Origin: Argentina
Lampara Curry      Origin: Sri Lanka	Lemon Myrtle Coconut Rice      Origin: Fusion	Locro de papa (Ecuadorian potato and cheese soup)      Origin: Ecuador
Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos	Lemon Nut Loaf      Origin: New Zealand	Locro de Zapallo      Origin: Peru
Laplap      Origin: Vanuatu	Lemon Pepper Sea Bass      Origin: Fusion	Lomo de Cerdo Relleno (Stuffed Pork Loin)      Origin: Spain
Laska      Origin: Malaysia	Lemon Pistachio Snacking Cake      Origin: Britain	Longan Tong Sui (Snow Fungus Dessert Soup)      Origin: China
Last-minute Mincemeat Christmas Cake      Origin: Britain	Lemongrass Curry      Origin: Cambodia	Lonumirus (Maldives Chilli Sambal)      Origin: Maldives
Lauki Kofta Curry (Bottle Gourd Kofta Curry)      Origin: India	Lenticulam de castaneis (Lentils and Chestnuts)      Origin: Roman
Launceston Cake      Origin: Britain	Lentil and Hazelnut Burgers      Origin: Britain

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