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 4553 recipes in total:

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Teisen Frau Gellyg Ffres a Mascarpone (Fresh Pear and Mascarpone Shortcake)      Origin: Welsh	Thai Red Jackfruit Curry      Origin: Fusion	Tiga Dégué (Beef in Peanut Sauce)      Origin: Mali
Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)      Origin: Welsh	Thai Yellow Curry Paste      Origin: Thailand	Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce)      Origin: Mali
Teisen Fyrbryd Llus ac Almonau (Bilberry, and Almond Snacking Cake)      Origin: Welsh	Thai-flavoured Pizza      Origin: Fusion	Tigadeguena (Chicken in Peanut Sauce)      Origin: Mali
Teisen Gaws Pice ar y Maen Pob (Baked Welshcake Cheesecake)      Origin: Welsh	Thai-style Chicken Skewers      Origin: Fusion	Tigadèguèna II (Chicken and Vegetable Peanut Stew)      Origin: Mali
Teisen Lap: Ail Ffordd (Teisen Lap: Method 2)      Origin: Welsh	Thai-style Curry Powder      Origin: Thailand	Tiger Nut Flour      Origin: African Fusion
Teisen Lap: Ffordd Gyntaf (Teisen Lap: Method 1)      Origin: Welsh	Thai-style Nettle and Oyster Mushroom Curry      Origin: Britain	Tiger Nut Snacks      Origin: Nigeria
Teisen Nadolig Wen (White Christmas Cake)      Origin: Welsh	Thai-style Pollack Curry      Origin: Fusion	Tiger-Nut Juice      Origin: Ghana
Teisen Reis (Boiled Rice Cake)      Origin: Welsh	Thai-style Red Curry of Beef, Bamboo and Apple      Origin: Asian Fusion	Tiguadege Na      Origin: Mali
Teisen Sbeis Eirin a Chnau (Spiced Plum and Nut Cake)      Origin: Welsh (Patagonia)	Thai-style Red Rock Salmon Curry      Origin: Britain	Tikka Masala      Origin: India
Teisen Simnel (Simnel Cake)      Origin: Welsh	Thai-style Red Seafood Curry      Origin: Fusion	Tikka Masala Curry Powder      Origin: India
Teisen y Cynhaeaf (Harvest Cake)      Origin: Welsh	Thai-style Turkey Leftovers Curry      Origin: Fusion	Tikvenik (Pumpkin-filled Filo Pastry)      Origin: Bulgaria
Teisennu Briwsionu Cyffug Mêl Penfro (Pembrokeshire honey fudge crumblies)      Origin: Welsh	Thanksgiving Green Salad      Origin: American	Tilapia au Four (Baked Tilapia)      Origin: Chad
Tel Kadayıf (Kadaif Dessert)      Origin: Turkey	Thanksgiving Spinach and Strawberry Salad      Origin: American	Timbales Milanaise (Milanese Timbales)      Origin: Britain
Tempting Trifle Cheesecake      Origin: Britain	The Author's Christmas Pudding      Origin: Britain	Tiopu Kuru (Breadfruit Stew)      Origin: Cook Islands
Terrine Hwyaden, Porc a Mafon (Duck, Pork and Raspberry Terrine)      Origin: Welsh	The Lady's Tourte      Origin: British	Tipsy Laird      Origin: Scotland
Terrine Mauritanienne (Mauritanian Terrine)      Origin: Mauritania	The Printer's Pudding      Origin: Britain	Tiramisù #2      Origin: Italy
Terrine Verte (Wild Greens Terrine)      Origin: Switzerland	The Publisher's Pudding      Origin: Britain	Tirk doung (Tom Yam Goong 1)      Origin: Cambodia
Terung Saus Santan (Fried Aubergines with Coconut Milk)      Origin: Papua	The Ultimate Chilli Con Carne      Origin: Fusion	Tirk Trey Chu P'em (Sweet Fish Sauce)      Origin: Cambodia
Thai Chicken and Burdock Curry      Origin: Fusion	The Ultimate Roast Turkey      Origin: Britain	To bake a calf's head      Origin: British
Thai Chicken Soup with Ginger and Lime      Origin: Thailand	Thengai Chammanthi (Kerala Coconut Chammanthi)      Origin: India	To bake a sheep's head      Origin: British
Thai Chilli Ice Cream      Origin: Fusion	Thiébouyapp      Origin: Senegal	To bake an Olyve-Pye      Origin: Britain
Thai Chilli Sorbet      Origin: Fusion	Thiéré Bassi (Millet Couscous Stew)      Origin: Senegal	To boil a Capon in white broth      Origin: British
Thai Coconut and Rainbow-Pepper Chicken Soup      Origin: Thailand	Thiéré bassy      Origin: Senegal	To boil a leg of Mutton after the French fashion      Origin: British
Thai Crab and Sea-blite Curry      Origin: Thailand	Thiacry      Origin: Senegal	To boil Pigeons      Origin: British
Thai Green Curried Cod      Origin: Fusion	Thiakry      Origin: Guinea	To collar a breast of mutton      Origin: British
Thai Green Curried Dandelion Roots and Chicken      Origin: Malaysia	Thiéré ak Mboum (Couscous with Moringa Sauce)      Origin: Senegal	To collar a breast of veal      Origin: British
Thai Green Curry of Prawn and Fish      Origin: Thailand	Thiove      Origin: Mozambique	To dress a lamb's head      Origin: British
Thai Green Curry Paste      Origin: Thailand	Thoran      Origin: India	To dress cold fowl or pigeon      Origin: British
Thai Green Curry with Chicken of the Woods      Origin: Britain	Three-cornered Leek Pesto      Origin: Britain	To Dress Scotch Collops      Origin: British
Thai Hake Bites      Origin: South Africa	Three-cornered Leek Pesto      Origin: Britain	To dress white Scotch collops      Origin: British
Thai Mango Fish Curry      Origin: Thailand	Three-cornered Leek Quiche      Origin: Britain	To force a large fowl      Origin: British
Thai Peanut Coconut Curry with Pheasant and Squash      Origin: Fusion	Thukaree Riha (Maldives Vegetable Curry)      Origin: Maldives	To force a leg of lamb      Origin: British
Thai Peanut Sauce      Origin: Fusion	Thyme-scented Lamb with Almond Skordalia      Origin: Australia
Thai Red Curry Duck      Origin: Thailand	Tiepbouyape      Origin: Senegal

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