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 3996 recipes in total:

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Moroccan Lamb Couscous      Origin: Morocco	Mukbasa (Yemeni-style Roast Fish)      Origin: Djibouti	Mutton Rissole      Origin: Britain
Moroccan Rice Pudding      Origin: Morocco	Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Mutton with Peppers and Chironji      Origin: India
Moroccan Spiced Olives      Origin: Morocco	Mullangi Sambar (White Radish Sambar)      Origin: India	My Lady of Portlandàs Mince Pyes      Origin: Britain
Morogo with Butternut Squash      Origin: Botswana	Mulled Mead      Origin: Roman	N'Dizi na Kasted (Banana Custard)      Origin: Tanzania
Morree (Mulberries)      Origin: England	Mulled Wine Cheesecake      Origin: Britain	N'dolé (Bitterleaf Stew)      Origin: Cameroon
Mortarolo      Origin: Italy	Mulled Wine Cheesecake II      Origin: Britain	N'dolé avec Poisson (Fish and Bitterleaf Stew)      Origin: Gabon
Mortis (Chicken Paté)      Origin: Britain	Mulled Wine Yule Stump Cake      Origin: Britain	N'dolé avec Poulet (Chicken N'Dolé)      Origin: Cameroon
Mortrews Blank (Meat in White Sauce)      Origin: England	Mulled Winter Fruit Crumble      Origin: Britain	Nèkango Karako (Home-made Peanut Paste)      Origin: Central African Republic
Mortrews of Fysche (Mortar-paste of Fish)      Origin: England	Mulligatawny Soup      Origin: Anglo-Indian	Naatukodi Pulusu (Country Chicken Sour Curry)      Origin: India
Mother's Day Simnel Cupcakes      Origin: Britain	Mulligatawny Soup      Origin: Britain	Nachinyonaya Forel (Stuffed Trout)      Origin: Georgia
Mother-in-law Masala      Origin: South Africa	Multi-grain Mix      Origin: American	Nadan Kozhi Curry      Origin: India
Mousakkas (Cypriot Moussaka)      Origin: Cyprus	Mumu      Origin: Papua New Guinea	Naeamia bel Dakwa      Origin: Sudan
Mousse à la noix de coco et coulis de mangue (Coconut Mousse and Mango Coulis)      Origin: Senegal	Murgh Makhani (Butter Chicken)      Origin: India	Nali Sauce (Piri-piri Sauce)      Origin: Malawi
Mouton à l'Arachide (Lamb with Peanuts)      Origin: Benin	Murrumbidgee Cake      Origin: Australia	Namibischer Bananenkuchen (Namibian Banana Cake)      Origin: Namibia
Moyo de Poulet Fume (Moyo of Smoked Chicken)      Origin: Benin	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Syria	Nan Mburu      Origin: Gambia
Mozambique Peri-Peri      Origin: Mozambique	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Jordan	Nanaimo Bars      Origin: Canada
Mpotompoto (Ghanaian Yam Porridge)      Origin: Ghana	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Lebanon	Nandji      Origin: Mali
Mrs Beeton Herodotus Pudding      Origin: Britain	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Palestine	Nandji de Boeuf (Nandji of Beef)      Origin: Cote dIvoire
Mrs Black's Plum Pudding      Origin: Scotland	Mushroom and Lesser Celandine Stroganoff      Origin: Fusion	Nandji Ivorienne      Origin: Cote dIvoire
Mshakiki (Comorian Kebabs)      Origin: Comoros	Mushroom Bhaji      Origin: Britain	Nane Flor (Pig's Feet Stew)      Origin: Ghana
Mtedza (Peanut Puffs)      Origin: Malawi	Mushroom Curry      Origin: Britain	Nanē Pia (Niuean Porridge)      Origin: Niue
Mtedza Butter (Peanut Butter)      Origin: Malawi	Mushroom Fricassee      Origin: American	Naples Bisket      Origin: Britain
Mtedza Puffs      Origin: Malawi	Mushroom Masala      Origin: India	Nasi Goreng Istimewa (Fried Rice Breakfast)      Origin: Indonesia
Mtedza Stuffing (Peanut Stuffing)      Origin: Malawi	Mushroom Stroganoff      Origin: Britain	Nasi Kuning (Yellow Rice)      Origin: Indonesia
Muamba de Galinha (Chicken Muamba)      Origin: Angola	Musk Apple Cake      Origin: Jewish	Nasi Lemak      Origin: Malaysia
Muamba Nsusu (Congo Chicken Soup)      Origin: Congo	Mussel Hodi      Origin: Sri Lanka	Nasi Lemak      Origin: Cocos Islands
Mudda (Green Banana Dumplings)      Origin: Norfolk Island	Mustard Beef with Potato Gratin      Origin: Australia	Nasi Lemak      Origin: Singapore
Mudda (Green Banana Dumplings)      Origin: Pitcairn Islands	Mustard Pork Loin Chops with Butternut Squash Roast      Origin: Britain	Nasi Lemak      Origin: Christmas Island
Mughlai Beef Biriani      Origin: India	Muttai Kulambu (Tamil Nadu Egg Curry)      Origin: India	Nasturtium Leaf Pesto      Origin: Britain
Mughlai Lamb Biriani      Origin: India	Mutton and Coconut Cream Curry      Origin: Fusion	Nasturtiums with Cream Cheese and Almond Filling      Origin: Britain
Muhammara (Hot Pepper Dip)      Origin: Syria	Mutton Broth      Origin: Britain	Nata de Coco (Coconut Water Gel)      Origin: Philippines
Muhammara (Syrian Sweet Pepper Spread)      Origin: Syria	Mutton Kulambu (Pondicherry Mutton Curry)      Origin: India	Native Jerk Seasoning      Origin: Jamaica
Muhammara (Hot Pepper Dip)      Origin: Lebanon	Mutton Masala      Origin: Sri Lanka
Muhogo ya andzi Na nyama (Cassava with Meat)      Origin: Mayotte	Mutton Rendang      Origin: Indonesia

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