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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Paneer Pasanda      Origin: India	Paska Babka (Easter Babka)      Origin: Russia	Peanut and Chicken Kebabs      Origin: Britain
Paneer Sukka      Origin: India	Paska Babka (Easter Babka)      Origin: Ukraine	Peanut and Greens Soup      Origin: African Fusion
Paneer Tikka Masala      Origin: India	Paska Bobka (Polish Easter Bread)      Origin: Poland	Peanut Brittle      Origin: Britain
Panettone      Origin: Italy	Paskalya Çöreği (Turkish Easter Bread)      Origin: Turkey	Peanut Butter Cheesecake      Origin: Britain
Panforte      Origin: Italy	Paskha (Russian Easter Cheesecake)      Origin: Russia	Peanut Butter Waffles      Origin: American
Panforte II      Origin: Italy	Passatelli in Brodo (Passatelli in Broth)      Origin: Italy	Peanut Chicken Curry      Origin: Fusion
Pangiallo romano (Roman Christmas Cake)      Origin: Italy	Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino	Peanut Clusters      Origin: Britain
Pangiallo romano (Roman Christmas Cake)      Origin: Vatican City	Passion Cake      Origin: Britain	Peanut Cookies      Origin: Britain
Pani Popo (Bread Rolls Cooked in Coconut Milk)      Origin: Samoa	Passover Banana Sponge Cake      Origin: Jewish	Peanut Macaroons      Origin: Sudan-a
Pani Popo (Bread Rolls Cooked in Coconut Milk)      Origin: American Samoa	Passover Matzoh Pudding      Origin: Jewish	Peanut Nougat      Origin: Rwanda
Panjeeri (Nuts, Seeds and Tree Sap Snack)      Origin: Pakistan	Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies)      Origin: Welsh	Peanut Rougail      Origin: Mauritius
Panjiri      Origin: India	Pastai Briwgig Eidion a Nionod (Leek and Caerphilly Cheese Crumble Tart)      Origin: Welsh	Peanut Soup      Origin: West Africa
Pansotti di Rapallo (Pansotti with Walnut Sauce)      Origin: Italy	Pastai Cig Llo (Veal Pie)      Origin: Welsh	Peanut-crusted basa fillets      Origin: Britain
Pão de Cacau (Chocolate Loaf)      Origin: Sao Tome	Pastai Cig oen Cymraeg a Phwmpen (Welsh Lamb and Marrow Pie)      Origin: Welsh	Pear and Apple Ginger Galette      Origin: America
Pão Doce      Origin: Sao Tome	Pastai Cwnhingen (Rabbit Pie)      Origin: Welsh	Pear Raspberry Smoothie      Origin: American
Papaya and Orange Soup      Origin: Anguilla	Pastai Ystumllwynarth (Oystermouth Pie)      Origin: Welsh	Pears with Cinnamon and Wine      Origin: Roman
Papaya Chicken and Coconut Milk      Origin: Solomon Islands	Pastel De Choclo (Corn Pudding)      Origin: Argentina	Pecan Brie Tarts      Origin: Britain
Papaya Pudding      Origin: Aruba	Pašticada (Croatian Beef Stew)      Origin: Croatia	Pecan Coffee Fudge      Origin: Britain
Papeeta Kari (Green Papaya Curry)      Origin: India	Pastiera Napoletana (Naples Easter Cakes)      Origin: Italy	Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal
Papuan Banana Cake      Origin: Papua New Guinea	Pastilla (Moroccan Meat Pie)      Origin: Morocco	Peli Rwm Nadolig (Christmas Rum Balls)      Origin: Welsh
Papuan Banana Cake      Origin: Papua	Pastilla au Poulet (Chicklen Pastilla)      Origin: Morocco	Penang Prawn Curry      Origin: Thailand
Paradise Cake      Origin: Scotland	Patiala Chicken Curry      Origin: India	Penang-style Nyonya Fish Curry      Origin: Malaysia
Paradise Slice      Origin: Scotland	Patina Cotidiana II (Everyday Casserole II)      Origin: Roman	Penfras Cymraeg Wedi Pobi (Welsh Cod Bake)      Origin: Welsh
Parcha Bozbash (Lamb Soup with Chestnuts and Quince)      Origin: Armenia	Patina Versatilis (Upside-down Dish)      Origin: Roman	Penne with Fresh Pumpkin Sauce      Origin: American
Parcha Bozbash II (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia	Patina Versatilis Vice Dulci (Nut Custard Turnover)      Origin: Roman	Pennywise Fruit Cake      Origin: Britain
Parmentier de Canard (Duck Parmentier)      Origin: France	Patinam Apicianam (Apician Casserole)      Origin: Roman	Penwaig Wedi Stwffio (Stuffed Herring)      Origin: Welsh
Parsley Pesto      Origin: Saint Pierre	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Penwaig wedi Stwffio (Stuffed Herring)      Origin: Welsh
Parsnip and Apples      Origin: Ireland	Patka sa kiselim kupusom (Duck with Sauerkraut)      Origin: Croatia	Penzance Cake II      Origin: England
Parthade Curry      Origin: India	Pau-Pau Chatni (Papaya Chutney)      Origin: Seychelles	Pepes Ikan (Fish in Curry Sauce)      Origin: Indonesia
Party Cupcakes      Origin: Britain	Pav Bhaji Masala      Origin: India	Pepes Ikan (Fish in Curry Sauce)      Origin: East Timor
Pasanda Sauce      Origin: Britain	Payn Ragonn      Origin: England	Pepper Chicken      Origin: Sierra Leone
Pashka      Origin: Russia	Pe Htamin (Lentil Rice)      Origin: Myanmar	Pepper Pasta Pie      Origin: South Africa
Pasilla Mole      Origin: Britain	Pe Kyar Zan Thoke (Glass Noodle Salad)      Origin: Myanmar
Paska Babka (Easter Babka)      Origin: Belarus	Peaches with Creamy Mascarpone Filling      Origin: Britain

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