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 4197 recipes in total:

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Rich Fruit Cake      Origin: Britain	Rourou Balls      Origin: Fiji	Saint Helena Coconut Rock Cakes      Origin: St Helena
Rich Manx Bunloaf      Origin: Manx	Royal Beef Biryani      Origin: India	Saint Helena Ginger Beer      Origin: St Helena
Ris à l'Amande (Danish Almond Rice Pudding)      Origin: Denmark	Ruggata (Almond Barley Water Cordial)      Origin: Malta	Saint jacques poêlées au lait de coco avec sa purée de patate douce (Scallops in Coconut Milk with Mashed Sweet Potatoes)      Origin: Togo
Risgrynsgröt (Swedish Rice Pudding)      Origin: Sweden	Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei	Saint Kitts and Nevis Jerk Burger      Origin: Saint Kitts
Riskrem (Rice Cream)      Origin: Norway	Rukau      Origin: Cook Islands	Saint Lucia Curried Goat      Origin: Saint Lucia
Risotto alla Arancia (Risotto with Orange)      Origin: Italy	Rukau      Origin: Tuvalu	Saint Lucia Jerk Seasoning Blend      Origin: Saint Lucia
Riz au Gras (Ivorian Fat Rice)      Origin: Cote dIvoire	Rukau      Origin: Tokelau	Saint Lucia Paime      Origin: Saint Lucia
Riz au Gras Ivorienne (Ivorian Fat Rice)      Origin: Cote dIvoire	Rum and Chocolate Cupcakes      Origin: Britain	Saint Lucian Bouillon      Origin: Saint Lucia
Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk)      Origin: Comoros	Rum And Coconut Bread Pudding      Origin: Cayman Islands	Saint Vincent Black Cake      Origin: Saint Vincent
Riz au lait et caramel beurre salé (Rice pudding and salted butter caramel)      Origin: Senegal	Rum Balls      Origin: Aruba	Saint Vincent Chicken Pelau      Origin: Saint Vincent
Riz aux Oignons (Rice with Onions)      Origin: Congo	Rum Raisin Cheesecake      Origin: Britain	Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent
Riz Jollof du Niger (Niger-style Jollof Rice)      Origin: Niger	Russian Sauce      Origin: Britain	Saint-Martin Pork Ribs      Origin: Saint-Martin
Roast Chestnuts      Origin: Britain	Rwandan Beef Stew      Origin: Rwanda	Saint-Martin Whelk Soup      Origin: Saint-Martin
Roast Lamb with Pesto Stuffing      Origin: Britain	Rwlâd Bara Lawr (Laverbread Roulade)      Origin: Welsh	Saka saka (Congolese Cassava Leaves)      Origin: Congo
Roast Pheasant with Cobnut Butter      Origin: Britain	Rygh in sauce (Ruffe in Sauce)      Origin: England	Sakizli Muhallebi (Mastic Pudding)      Origin: Turkey
Roast Potato Gnocchi      Origin: Britain	Rys (Rice)      Origin: England	Saksak (Sago and Banana Dumpling)      Origin: Papua New Guinea
Roast Quince Fool with Madeira      Origin: South Africa	Ryse of Flesh (Rice Accompaniment)      Origin: England	Sala Cattabia (Potted Salads)      Origin: Roman
Roast Vegetables      Origin: England	Saagwala Murg (Chicken Saagwala)      Origin: India	Sala Cattabia Apiciana (Apician Potted Salads)      Origin: Roman
Roasted breadfruit and smoked herring      Origin: Saint Lucia	Saak-er Ghanto      Origin: Bangladesh	Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)      Origin: Welsh
Roasted fish with Eluit el Tuu      Origin: Palau	Saba Callaloo      Origin: Saba	Salad Gwydrwymon gyda Ffenigl ac Oren (Gutweed Salad with Fennel and Orange)      Origin: Welsh
Roasted Hazelnuts      Origin: Britain	Saba Pigeon Pea Stew      Origin: Saba	Salade de la mer (Seafood Salad)      Origin: France
Roasted Maize      Origin: Nigeria	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba	Salade de Palmiers et Avocat (Heart of Palm and Avocado Salad)      Origin: New Caledonia
Robinson      Origin: Martinique	Sabat Moong Bhajji (Mung Bean Bhaji)      Origin: India	Salade du Tchad (Chadian Salad)      Origin: Chad
Rochers Congolaise (Congolese Rock Cakes)      Origin: Congo	Sabudana Kheer (Tapioca Pudding with Saffron and Nuts)      Origin: India	Salade Kopto (Moringa Leaf Salad)      Origin: Niger
Rocoto Rellenos (Stuffed Rocoto Chillies)      Origin: Peru	Sabut Garam Masala      Origin: India	Salara      Origin: Guyana
Rogan Josh Masala      Origin: Britain	Sacha Sauce      Origin: Taiwan	Salara Cake      Origin: French Guiana
Roman Gnocchi      Origin: Britain	Sack Posset      Origin: Britain	Salat Tangiers      Origin: Morocco
Roof Tile Crackers      Origin: Britain	Saffe (Mutton and Cassava Leaf Stew)      Origin: Sierra Leone	Salata Aswad (Sudanese Aubergine Salad)      Origin: Sudan
Rooibos Poached Pears      Origin: South Africa	Saffron Black Cardamom Fudge      Origin: Pakistan	Salata Aswad be Zabadi (Fried Aubergine Salad)      Origin: South Sudan
Rose and Pistachio Tres Leches      Origin: Fusion	Saffron Bread      Origin: England	Salata Aswad be Zabadi (Aubergine and Yoghurt Salad)      Origin: Sudan
Rose Hip Nut Bread      Origin: British	Saffron Chicken Korma with Wholemeal Paratha      Origin: India	Salmagundi      Origin: Britain
Rose Petal Drop Scones      Origin: Britain	Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon	Salmon Durban Curry      Origin: Fusion
Rosee (Rose Pudding)      Origin: England	Safra (Semolina and Date Cake)      Origin: Libya
Roulade Sévigné (Sévigné Roulade)      Origin: France	Sago Pudding with Gula Malacca      Origin: Singapore

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