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 3559 recipes in total:

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Tiger-Nut Juice      Origin: Ghana	Tombrown      Origin: Cameroon	Trini Coconut Sweet Bread      Origin: Trinidad
Tiguadege Na      Origin: Mali	Tongabezi Chicken Curry      Origin: Zambia	Trini Sugar Cake      Origin: Trinidad
Tikka Masala      Origin: India	Tongan Taro Fritters      Origin: Tonga	Trinidad Chicken Pelau      Origin: Trinidad
Tikka Masala Curry Powder      Origin: India	Topfenkuchen (Pot Cakes)      Origin: Germany	Trinidad Crab and Callaloo      Origin: Trinidad
Tikvenik (Pumpkin-filled Filo Pastry)      Origin: Bulgaria	Torta di Castagne e Choccolato (Chocolate and Chestnut Torte)      Origin: Italy	Trinidad Paime      Origin: Trinidad
Timbales Milanaise (Milanese Timbales)      Origin: Britain	Torta Galesa (Teisen Gymreig)      Origin: Welsh	Trinidadian Black Cake      Origin: Trinidad
Tipsy Laird      Origin: Scotland	Torta Navideña (Christmas Cake)      Origin: Ecuador	Trinidadian Curried Goat      Origin: Trinidad
Tiramisù #2      Origin: Italy	Torta Negra Galesa (Welsh Black Cake)      Origin: Welsh (Patagonia)	Triopita (Greek Cheese Pie)      Origin: Greece
Tirk doung (Tom Yam Goong 1)      Origin: Cambodia	Torta Plava zaguna (Blue Lagoon Cake)      Origin: Slovenia	Tripe and Onions      Origin: England
Tirk Trey Chu P'em (Sweet Fish Sauce)      Origin: Cambodia	Tortas de Aceite (Sesame Seed and Aniseed Biscuits)      Origin: Spain	Tripe with Tatties      Origin: Scotland
To bake an Olyve-Pye      Origin: Britain	Tortellini di Natale (Christmas Tortellini)      Origin: Italy	Truchas de Bonaito (White Sweet Potato Pockets)      Origin: Spain
To Fricasey White Meat      Origin: British	Torth Fraith (Mottled Bread)      Origin: Welsh	Tsebhi Shiro (Spicy Peanuts)      Origin: Eritrea
To make a boiled rice pudding      Origin: Britain	Torth Frith Llandudno (Llandudno Fruit Cake)      Origin: Welsh	Tsiren Dakakken Nama (Spicy Mince Meat Kebabs)      Origin: Nigeria
To make a florentine of veal      Origin: British	Tortilla de Calabaza (Egusi Seed Omelette)      Origin: Equatorial Guinea	Tsoureki (Greek Easter Bread)      Origin: Greece
To Make a Marchpane      Origin: British	Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef)      Origin: Madagascar	Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk)      Origin: Seychelles
To make a quaking pudding      Origin: Britain	Tourment d'Amour (Love's Torment)      Origin: Guadeloupe	Tunisian Vegetable Couscous      Origin: Tunisia
To make almond cheesecakes      Origin: Britain	Tourment d'Amour (Love's Torment)      Origin: Saint Barthelemy	Turbot in Kerala Red Curry Sauce      Origin: India
To make an excellent aromaticall Hyppocras      Origin: Britain	Tourta de Blea (Chard Pie)      Origin: Monaco	Turkey Leftovers Hotpot      Origin: Britain
To Make Cheeſe-cakes      Origin: England	Tourtes parmeriennes (Parmesan Pies)      Origin: France	Turkey Rendang      Origin: Fusion
To make cheesecakes      Origin: Britain	Towering Praline Carrot Cake      Origin: American	Turkey, Squash and Cranberry Ravioli      Origin: Britain
To make drie Gingerbread      Origin: British	Traditional Black Bun      Origin: Scotland	Turkish Baharat      Origin: Turkey
To make jumballs      Origin: British	Traditional Brandy Butter Sauce      Origin: Britain	Turkish Delight      Origin: Turkey
To make mackeroons      Origin: Britain	Traditional Bread and Butter Pudding      Origin: Britain	Turks and Caicos Bammy      Origin: Turks Caicos
To make mince pies the best way      Origin: Britain	Traditional Historic Bobotie      Origin: South Africa	Turks and Caicos Boil Fish and Grits      Origin: Turks Caicos
To make Pancakes.      Origin: England	Traditional Jerk Pork      Origin: Jamaica	Turks and Caicos Coconut Chicken Curry      Origin: Turks Caicos
To Make White Fricasey      Origin: British	Traditional Mattar Keema Curry      Origin: India	Turks and Caicos Coconut Pie      Origin: Turks Caicos
To Sowce a Pigge (Collar of Brawn)      Origin: England	Traditional Mincemeat      Origin: Britain	Turks and Caicos Curry Powder      Origin: Turks Caicos
Tobago Curry Conch with Dumplings      Origin: Trinidad	Traditional Thai Jungle Curry      Origin: Thailand	Turks and Caicos Jerk Seasoning Paste      Origin: Turks Caicos
Tobago Curry Crab and Dumplings      Origin: India	Tranches d'arbre à pain frites (Fried Breadfruit Slices)      Origin: Wallis Futuna	Turks and Dry Jerk Seasoning Blend      Origin: Turks Caicos
Toffee Apple Slices      Origin: China	Traou Mad (Breton Macaroons)      Origin: France	Turn Cornmeal      Origin: British Virgin Islands
Tofu Katsu Curry      Origin: Fusion	Traybake Keralan Fish Curry      Origin: Fusion	Turnip Puff      Origin: American
Tofu Laver and Leek Croquettes      Origin: Ireland	Tricolour Pilau Rice      Origin: India	Turrón de Alicante (Alicante Nougat)      Origin: Spain
Tom Brown      Origin: Nigeria	Trieste Style Štruklji      Origin: Slovenia
Tomato and Peanut Relish      Origin: Zambia	Trifle to Die For      Origin: England

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