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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Vegan Aubergine Dhansak      Origin: India	Walnut and Coffee Fudge      Origin: Britain	Wyau Ynys Môn (Anglesey Eggs)      Origin: Welsh
Vegan Burritos      Origin: American	Walnut Catsup      Origin: British	Xalwad (Peanut Halwa)      Origin: Somalia
Vegan Gluten-free Christmas Cake      Origin: Britain	Walnut Clusters      Origin: Britain	Xalwo (Peanut Halwa)      Origin: Djibouti
Vegeta Seasoning Substitute      Origin: North Macedonia	Walnut Ketchup I      Origin: Britain	Xató (Salt Cod and Tuna Salad)      Origin: Spain
Vegetable Pilau      Origin: India	Walnut Nougat      Origin: Britain	Xavier Dumplings      Origin: Italy
Vegetable Potjie      Origin: Botswana	Walnut Praline Ice Cream      Origin: British	Xavier Suppe (Xavier Soup)      Origin: Italy
Vegetable Seekh Kebab      Origin: India	Walnut Shortbread      Origin: Britain	Xawaash      Origin: Djibouti
Vegetarian Chow Mein      Origin: Fusion	Warm Chocolate Pie      Origin: Anguilla	Xerém Tradicional (Traditional Xerem)      Origin: Cape Verde
Vegetarian Haggis      Origin: Scotland	Wassail      Origin: Britain	Xinxim (Brazilian Chicken and Crayfish in Peanut Sauce)      Origin: Brazil
Vegetarian Pot Roast      Origin: Britain	Watercress and Cobnut Soup      Origin: Britain	Y Gacen Amhosibl (The Impossible Cake)      Origin: Welsh
Venezuelan Chocolate Marquesa      Origin: Venezuela	Wattakka Soup (Pumpkin Soup)      Origin: Sri Lanka	Yaji (Nigerian Meat Seasoning)      Origin: Nigeria
Venison and Dark Chocolate Chili      Origin: Fusion	West African Couscous      Origin: West Africa	Yaji Spice (Suya Spice Blend)      Origin: Nigeria
Venison Liver Pâté      Origin: Britain	West African Curry Powder      Origin: West Africa	Yam Balls      Origin: West Africa
Venison Rissole      Origin: Britain	West African Fish Rub      Origin: West Africa	Yam with Greens, Onion, and Okra      Origin: Nigeria
Ventrem Plenum (Stuffed Pig's Stomach)      Origin: Roman	West African Meat Kebabs      Origin: West Africa	Yeasted Barm Brack      Origin: Ireland
Verdolagas (Mexican Common Purslane)      Origin: Mexico	West Indian Cake      Origin: British	Yeasted Currant Loaf      Origin: Britain
Vermont Maple Spice Cupcakes      Origin: American	West Sumatran Fish Curry      Origin: Sumatra	Yellow Coconut Rice      Origin: Tanzania
Vermouth di Torino (Turin Vermouth)      Origin: Italy	Wethani Kyet (Dry Burmese Pork Curry)      Origin: Myanmar	Yellow Curry with Swiss Chard and Tofu      Origin: Fusion
Vert desire      Origin: England	Wethani Kyet II (Dry Burmese Pork Curry II)      Origin: Myanmar	Yoghurt and Honey Pancakes with Citrus Fruit      Origin: Britain
Verulam-style Curried Jackfruit      Origin: South Africa	Whim-Wham      Origin: Scotland	Yoghurt Lamb Steaks with Minted Yoghurt      Origin: Britain
Victorian Chicken Korma      Origin: Anglo-Indian	Whipod Cwrens (Currant White Pot)      Origin: Welsh	Yorkshire Curd Tart      Origin: England
Victorian Chicken Malay Dopiaza      Origin: Anglo-Indian	White Béchamel Sauce      Origin: Britain	Yuletide Fruit Bread      Origin: England
Victorian Dundee Cake      Origin: England	White Bakewell Fudge      Origin: British	Zafrani Murgh      Origin: India
Victorian Fish Molee      Origin: Anglo-Indian	White Curry      Origin: Fusion	Zafrani Mutton Korma      Origin: Pakistan
Victorian Plum Pudding      Origin: Britain	White Oyster Sauce      Origin: British	Zamé      Origin: Mali
Vincentian and Grenadinian Paime      Origin: Saint Vincent	Wild Dewberry Cobbler      Origin: Britain	Zanzibar Fish Curry      Origin: Tanzania
Vindaloush with Fungee      Origin: Caribbean	Wild Garlic and Mushroom Lasagne      Origin: Britain	Zanzibar Kashata      Origin: Tanzania
Virgin Eggnog      Origin: Britain	Wild Garlic and Walnut Mayonnaise      Origin: Britain	Zarzuela de Mariscos (Seafood Zarzuela)      Origin: Spain
Vitumba (Rice Cupcakes)      Origin: Tanzania	Wild Greens Fritters      Origin: Britain	Zereshk Polo      Origin: Iran
Vulvulae Isiciatae (Forcemeat for Sow's Womb)      Origin: Roman	Wild Greens Soup      Origin: Britain	Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice)      Origin: Iran
Vyannd Cypre of Samon (A Cypriot Dish of Salmon)      Origin: England	Wild Plum Ketchup      Origin: Fusion	Zimbabwean Sweet Potato Biscuits      Origin: Zimbabwe
Vyolette (Violet Pudding)      Origin: England	Winter Parsnip Stew      Origin: Czech	Zom (Bitter Greens with Meat)      Origin: Cameroon
Waldorf Hotel's Waldorf Salad      Origin: American	Winter Rice Pudding with Dried Fruit      Origin: China
Wali wa Nazi (East African Coconut Rice)      Origin: East Africa	Wyau Hwyaden, Dull Ynys Môn (Anglesey-style Duck Eggs)      Origin: Welsh

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