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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Manchester Tart      Origin: England	Marmorkuchen (German Marble Cake)      Origin: Germany	Matsavo (Pumpkin Leaf and Peanut Flour Stew)      Origin: Mozambique
Mandas      Origin: India	Marrakech Vegetable Curry      Origin: Morocco	Mattar Paneer Curry      Origin: India
Mandas of Cucumber      Origin: India	Marrons Glacés (Candied Chestnuts)      Origin: France	Matzo Meal Biscuits      Origin: Jewish
Mandas of Red Pumpkin      Origin: India	Marrow and Orange Cake with Cashew Butter      Origin: Britain	Mauritanian Thieboudienne      Origin: Mauritius
Mandelbroit (Mandel Bread)      Origin: Jewish	Martinsgans (St Martin's Goose)      Origin: Switzerland	Mauritian Curry Masala      Origin: Mauritius
Mandelskorpor (Almond Rusks)      Origin: Denmark	Martinsgans (St Martin's Goose)      Origin: Vatican City	Mauritian Prawn Curry      Origin: Mauritius
Mandelspritzgebäck (German Almond Christmas Biscuits)      Origin: Germany	Marzipan      Origin: Britain	Mawa Gujiya      Origin: India
Mangai Palakottai Kuzhambu (Raw Mango Jackfruit Seed Curry)      Origin: India	Marzipan Centre Bundt Cake      Origin: Fusion	Mawmene (Chicken in White Wine with Dates and Pine Nuts)      Origin: England
Mangalorean Prawn Sukka      Origin: India	Marzipan Dates      Origin: Scotland	Mawmenee      Origin: England
Mangalorean Spinach and Black Eyed Beans Curry      Origin: India	Marzipan Karotten (Marzipan Carrots)      Origin: Switzerland	Mayonnaise II      Origin: Britain
Mango Atjar      Origin: South Africa	Marzipanschweine (German Marzipan Pigs)      Origin: Germany	Mayotte Mataba      Origin: Mayotte
Mango Coconut Ladoo      Origin: Anglo-Indian	Mas Huni      Origin: Maldives	Mazavaroo au Limon      Origin: Mauritius
Mango Falooda      Origin: Pakistan	Mas Riha (Maldives Tuna Curry)      Origin: Maldives	MBakhal aux Arachides (MBakhal with Peanuts)      Origin: Senegal
Mango Papaya Sherbet      Origin: Nauru	Masaaledaar Pudine wal Quimah (Minced Lamb with Mint and Spices)      Origin: India	Mbanga Soup (Palm Nut Soup)      Origin: Cameroon
Mango Pomelo Sago Pudding      Origin: China	Masak Lemak (Cabbage in Coconut Milk Gravy)      Origin: Malaysia	Mbawa ya Tomati (Chicken wings with Tomatoes)      Origin: Mayotte
Mango Seboseb      Origin: Palau	Masala Raita      Origin: India	Mboh (Peanut Paste)      Origin: Cameroon
Mango wedi Piclo (Pickled Mangoes)      Origin: Welsh	Masale Baath (Maharashtrian Spicy Vegetable Rice)      Origin: India	Mbolo      Origin: Equatorial Guinea
Mangoes with Sticky Coconut Rice      Origin: Brunei	Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry)      Origin: India	Mbongo Tjobi      Origin: Cameroon
Månha Titiyas (Coconut Crêpe)      Origin: Guam	Masfouf bin Narine (Couscous and Nut Dessert)      Origin: Tunisia	Mboto à l'oseille (Fish with Sorrel)      Origin: Congo
Mani (Rice Sweet Dish)      Origin: India	Masfouf de Tunis (Tunisian Sweet Couscous Snack)      Origin: Tunisia	Mboto à la Feuilles de Manioc (Fish with Cassava Leaves)      Origin: Gabon
Mankaron (Antillean Macaron)      Origin: Aruba	Mashed Sweet Potato Stuffing      Origin: US Virgin Islands	Mboto aux Champignons (Fish with Mushrooms)      Origin: Congo
Mankaron (Antillean Macaron)      Origin: Bonaire	Massak'a (Egyptian Moussaka)      Origin: Egypt	MBoume au Néverdaye (Senegalese Fish, Peanut and Cassava Stew with Millet Couscous)      Origin: Senegal
Mankaron (Antillean Macaron)      Origin: Curacao	Massaman Beef Curry      Origin: Thailand	Mchicha (Spinach, Coconut and Peanuts)      Origin: Tanzania
Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters)      Origin: Peru	Massaman Curry Paste      Origin: Thailand	Mchuzi wa Biringani (Garden Egg Curry)      Origin: Tanzania
Mansaf      Origin: Jordan	Massaman Mutton Curry      Origin: Thailand	Mchuzi wa Kamba (Zanzibar Prawn Curry)      Origin: Tanzania
Maouchi b'Zaatar (Manoush and Spice Rounds)      Origin: Lebanon	Massaman Nuea (Beef Masaman Curry)      Origin: Thailand	Mchuzi wa Samaki (Fish Curry)      Origin: Tanzania
Maple Pecan Cupcakes      Origin: American	Massaman Nuea (Beef Massaman Curry)      Origin: Thailand	Meadow Waxcap Curry with Rice      Origin: Britain
Maple Pecan Pie      Origin: American	Mataba au Poisson (Mataba with Fish)      Origin: Comoros	Medallones de Congrio Frito (Fried Conger Eel Medallions)      Origin: Easter Island
Marchpane      Origin: Britain	Matapa      Origin: Mozambique	Medeeda (Finger Millet Porridge with Yoghurt)      Origin: Sudan-a
Marigold Custard      Origin: Britain	Matapa de Abóbora (Pumpkin Matapa)      Origin: Mozambique	Medieval Simnel Cake      Origin: England
Marinade Verte (Green Seasoning)      Origin: Saint Barthelemy	Matata (Clam and Peanut Stew)      Origin: Mozambique	Mediterranean-style Farro Salad with Rocket and Walnuts      Origin: America
Marinade Verte (Green Seasoning)      Origin: Saint-Martin	Matata (Clam, Pumpkin and Peanut Stew)      Origin: Sao Tome	Medivnyk (Ukrainian Honey Bread)      Origin: Ukraine
Marinade Verte (Green Seasoning)      Origin: Sint Maarten	Matata (Clams Cooked in Port Wine)      Origin: Sao Tome
Marinated Tofu Skewers      Origin: Britain	Maté (Barbecued Chicken Skewers)      Origin: Wallis Futuna

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