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 2802 recipes in total:

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Restaurant-style Butter Chicken      Origin: India	Roulade Sévigné (Sévigné Roulade)      Origin: France	Saint Vincent Chicken Pelau      Origin: Saint Vincent
Restaurant-style Monkfish Curry      Origin: Britain	Rourou Balls      Origin: Fiji	Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent
Rhiwbob wedi Piclo (Pickled Rhubarb)      Origin: Welsh	Royal Beef Biryani      Origin: India	Saint-Martin Pork Ribs      Origin: Saint-Martin
Rhubarb and Apple Crumble with Toasted Nuts      Origin: Britain	Ruggata (Almond Barley Water Cordial)      Origin: Malta	Saint-Martin Whelk Soup      Origin: Saint-Martin
Rhubarb and Elderflower Cake      Origin: Britain	Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei	Saka saka (Congolese Cassava Leaves)      Origin: Congo
Rhubarb and Ginger Crumble      Origin: Italy	Rum and Chocolate Cupcakes      Origin: Britain	Sala Cattabia (Potted Salads)      Origin: Roman
Rhubarb Crumble      Origin: Britain	Rum And Coconut Bread Pudding      Origin: Cayman Islands	Sala Cattabia Apiciana (Apician Potted Salads)      Origin: Roman
Ricciarelli (Sienese Christmas Biscuits)      Origin: Italy	Rum Balls      Origin: Aruba	Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)      Origin: Welsh
Rice and Peas      Origin: Jamaica	Rum Raisin Cheesecake      Origin: Britain	Salad Gwydrwymon gyda Ffenigl ac Oren (Gutweed Salad with Fennel and Orange)      Origin: Welsh
Rice and Peas      Origin: Saint Kitts	Rwandan Beef Stew      Origin: Rwanda	Salade de la mer (Seafood Salad)      Origin: France
Rice Flummery      Origin: Britain	Rwlâd Bara Lawr (Laverbread Roulade)      Origin: Welsh	Salara      Origin: Guyana
Rice Krispies Easter Eggs      Origin: American	Rygh in sauce (Ruffe in Sauce)      Origin: England	Salara Cake      Origin: French Guiana
Rice Pudding Muffins (Rice Pudding Muffins)      Origin: Britain	Rys (Rice)      Origin: England	Salata Aswad (Sudanese Aubergine Salad)      Origin: Sudan
Rice Pudding Pasty      Origin: England	Ryse of Flesh (Rice Accompaniment)      Origin: England	Salata Aswad be Zabadi (Fried Aubergine Salad)      Origin: South Sudan
Rice Pudding with Meadowsweet and Compote of Wild Cherries      Origin: Britain	Saagwala Murg (Chicken Saagwala)      Origin: India	Salata Aswad be Zabadi (Aubergine and Yoghurt Salad)      Origin: Sudan
Rice Sticks with Beef in Black Bean Sauce      Origin: China	Saak-er Ghanto      Origin: Bangladesh	Salmagundi      Origin: Britain
Rich and Dark Christmas Cake      Origin: British	Saba Callaloo      Origin: Saba	Salmon Durban Curry      Origin: Fusion
Rich Chocolate Cake      Origin: British	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba	Salsa de Abacate de Guineano (Equatorial Guinean Avocado Salsa)      Origin: Equatorial Guinea
Rich Fruit Cake      Origin: British	Sabut Garam Masala      Origin: India	Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken)      Origin: Equatorial Guinea
Rich Manx Bunloaf      Origin: Manx	Sacha Sauce      Origin: Taiwan	Salted Peanut Brittle      Origin: Britain
Ris à l'Amande (Danish Almond Rice Pudding)      Origin: Denmark	Sack Posset      Origin: Britain	Samaki wa Kapaka (Zanzibar Grilled Fish)      Origin: Tanzania
Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk)      Origin: Comoros	Saffron Black Cardamom Fudge      Origin: Pakistan	Samish Mirchi Soup (Mulligatawny Soup)      Origin: India
Roast Chestnuts      Origin: Britain	Saffron Chicken Korma with Wholemeal Paratha      Origin: India	Samp      Origin: eSwatini
Roast Lamb with Pesto Stuffing      Origin: Britain	Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon	Samsas (Sweet Nutty Samosas)      Origin: Bangladesh
Roast Pheasant with Cobnut Butter      Origin: Britain	Safra (Semolina and Date Cake)      Origin: Libya	Sancoche      Origin: Trinidad
Roasted breadfruit and smoked herring      Origin: Saint Lucia	Sago Pudding with Gula Malacca      Origin: Singapore	Sanddorn-Muffin (Sea-buckthorn Muffins)      Origin: Germany
Roasted Hazelnuts      Origin: Britain	Saint Helena Coconut Rock Cakes      Origin: St Helena	Sangkhaya Fakthong (Custard Pumpkin)      Origin: Thailand
Robinson      Origin: Martinique	Saint Helena Ginger Beer      Origin: St Helena	Saniyit Kufta (Baked Beef Patties)      Origin: Egypt
Rochers Congolaise (Congolese Rock Cakes)      Origin: Congo	Saint Kitts and Nevis Jerk Burger      Origin: Saint Kitts	Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)      Origin: Indonesia
Rocoto Rellenos (Stuffed Rocoto Chillies)      Origin: Peru	Saint Lucia Curried Goat      Origin: Saint Lucia	Satay      Origin: Indonesia
Rogan Josh Masala      Origin: Britain	Saint Lucia Jerk Seasoning Blend      Origin: Saint Lucia	Satay Chicken Curry      Origin: Malaysia
Rose and Pistachio Tres Leches      Origin: Fusion	Saint Lucia Paime      Origin: Saint Lucia	Saté ku batata (Satay with Potatoes)      Origin: Bonaire
Rose Petal Drop Scones      Origin: Britain	Saint Lucian Bouillon      Origin: Saint Lucia
Rosee (Rose Pudding)      Origin: England	Saint Vincent Black Cake      Origin: Saint Vincent

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