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 3598 recipes in total:

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Red Chicken Mole      Origin: Mexico	Rice Sticks with Beef in Black Bean Sauce      Origin: China	Rukau      Origin: Tokelau
Red Clover and Almond Biscuits      Origin: Britain	Rich and Dark Christmas Cake      Origin: British	Rum and Chocolate Cupcakes      Origin: Britain
Red Curry Cambogee with Meat      Origin: Cambodia	Rich Chocolate Cake      Origin: British	Rum And Coconut Bread Pudding      Origin: Cayman Islands
Red Curry Dipping Sauce      Origin: Thailand	Rich Fruit Cake      Origin: British	Rum Balls      Origin: Aruba
Red Curry Risotto with Prawns      Origin: Fusion	Rich Manx Bunloaf      Origin: Manx	Rum Raisin Cheesecake      Origin: Britain
Red snapper with Coconut Curry Sauce      Origin: Kiribati	Ris à l'Amande (Danish Almond Rice Pudding)      Origin: Denmark	Russian Sauce      Origin: British
Red-red with Spiced Plantains      Origin: Ghana	Risgrynsgröt (Swedish Rice Pudding)      Origin: Sweden	Rwandan Beef Stew      Origin: Rwanda
Redcurrant Cobbler      Origin: America	Risotto alla Arancia (Risotto with Orange)      Origin: Italy	Rwlâd Bara Lawr (Laverbread Roulade)      Origin: Welsh
Redcurrant Muffins      Origin: Britain	Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk)      Origin: Comoros	Rygh in sauce (Ruffe in Sauce)      Origin: England
Reform Cake with Almonds      Origin: Serbia	Riz au lait et caramel beurre salé (Rice pudding and salted butter caramel)      Origin: Senegal	Rys (Rice)      Origin: England
Rendang Curry Paste      Origin: Fusion	Roast Chestnuts      Origin: Britain	Ryse of Flesh (Rice Accompaniment)      Origin: England
Rendang Daging (Malaysian Beef Rendang)      Origin: Malaysia	Roast Lamb with Pesto Stuffing      Origin: Britain	Saagwala Murg (Chicken Saagwala)      Origin: India
Rendang Fish Curry      Origin: Fusion	Roast Pheasant with Cobnut Butter      Origin: Britain	Saak-er Ghanto      Origin: Bangladesh
Resalsike (Royal Fruit Stew)      Origin: England	Roast Potato Gnocchi      Origin: British	Saba Callaloo      Origin: Saba
Resmolle      Origin: England	Roast Quince Fool with Madeira      Origin: South Africa	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba
Restaurant-style Butter Chicken      Origin: India	Roasted breadfruit and smoked herring      Origin: Saint Lucia	Sabudana Kheer (Tapioca Pudding with Saffron and Nuts)      Origin: India
Restaurant-style Monkfish Curry      Origin: Britain	Roasted fish with Eluit el Tuu      Origin: Palau	Sabut Garam Masala      Origin: India
Rhiwbob wedi Piclo (Pickled Rhubarb)      Origin: Welsh	Roasted Hazelnuts      Origin: Britain	Sacha Sauce      Origin: Taiwan
Rhubarb and Apple Crumble with Toasted Nuts      Origin: Britain	Robinson      Origin: Martinique	Sack Posset      Origin: Britain
Rhubarb and Elderflower Cake      Origin: Britain	Rochers Congolaise (Congolese Rock Cakes)      Origin: Congo	Saffron Black Cardamom Fudge      Origin: Pakistan
Rhubarb and Ginger Crumble      Origin: Italy	Rocoto Rellenos (Stuffed Rocoto Chillies)      Origin: Peru	Saffron Bread      Origin: England
Rhubarb and Walnut Muffins      Origin: American	Rogan Josh Masala      Origin: Britain	Saffron Chicken Korma with Wholemeal Paratha      Origin: India
Rhubarb Crumble      Origin: Britain	Roman Gnocchi      Origin: British	Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon
Ribnoye Kharcho (Salmon and Walnut Soup)      Origin: Georgia	Roof Tile Crackers      Origin: British	Safra (Semolina and Date Cake)      Origin: Libya
Ricciarelli (Sienese Christmas Biscuits)      Origin: Italy	Rose and Pistachio Tres Leches      Origin: Fusion	Sago Pudding with Gula Malacca      Origin: Singapore
Rice and Peas      Origin: Jamaica	Rose Petal Drop Scones      Origin: Britain	Saint Helena Coconut Rock Cakes      Origin: St Helena
Rice and Peas      Origin: Saint Kitts	Rosee (Rose Pudding)      Origin: England	Saint Helena Ginger Beer      Origin: St Helena
Rice Cakes      Origin: Federated States Micronesia	Roulade Sévigné (Sévigné Roulade)      Origin: France	Saint Kitts and Nevis Jerk Burger      Origin: Saint Kitts
Rice Flummery      Origin: Britain	Rourou Balls      Origin: Fiji	Saint Lucia Curried Goat      Origin: Saint Lucia
Rice Krispies Easter Eggs      Origin: American	Royal Beef Biryani      Origin: India	Saint Lucia Jerk Seasoning Blend      Origin: Saint Lucia
Rice Paper Wrappers      Origin: Vietnam	Ruggata (Almond Barley Water Cordial)      Origin: Malta	Saint Lucia Paime      Origin: Saint Lucia
Rice Pudding Muffins (Rice Pudding Muffins)      Origin: Britain	Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei	Saint Lucian Bouillon      Origin: Saint Lucia
Rice Pudding Pasty      Origin: England	Rukau      Origin: Cook Islands
Rice Pudding with Meadowsweet and Compote of Wild Cherries      Origin: Britain	Rukau      Origin: Tuvalu

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