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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Caldo de Mancarra (Chicken in Peanut Sauce)      Origin: Guinea-Bissau	Caramelized Oranges with Honeyed Ricotta      Origin: Britain	Cascaron (Deep Fried Rice and Coconut Balls)      Origin: Philippines
Caldou au Bissap (Flatfish with Hibiscus Flowers)      Origin: Senegal	Caramelized Walnuts      Origin: British	Cassata alla Siciliana      Origin: Italy
Calf's Foot Flummery      Origin: American	Caranguejo Grelhado (Grilled Crabs)      Origin: Guinea-Bissau	Cassata of Oplontis      Origin: Roman
Californian Stir Fry      Origin: American	Carapachos Rellenos (Stuffed Crab Shells)      Origin: Ecuador	Cassata Siciliana II (Sicilian Cassata II)      Origin: Ireland
Callaloo      Origin: Trinidad	Caraway Seed Cake      Origin: Britain	Cassava and Banana Cake      Origin: Fiji
Callaloo Soup      Origin: Saint Lucia	Cardamom, Coconut and Lime Rice Pudding      Origin: Fusion	Cassava Bread      Origin: Guyana
Callaloo Soup      Origin: British Virgin Islands	Cari (Vietnamese Curry Powder)      Origin: Vietnam	Cassava Cake      Origin: Liberia
Callaloo Soup      Origin: US Virgin Islands	Cari de Morue (Cod Curry)      Origin: Saint Pierre	Cassava Life      Origin: Sierra Leone
Callaloo, Tomato and Chickpea Curry      Origin: Cayman Islands	Cari Mouton (Mutton Curry)      Origin: Saint Pierre	Cassava Pie      Origin: Bermuda
Camarâes à Guineense (Guinean Prawns)      Origin: Guinea-Bissau	Caribbean Coconut Mussel Curry      Origin: Caribbean	Cassava Pone      Origin: Bahamas
Camarão na Abóbora (Prawns in Pumpkin Shells)      Origin: Mozambique	Caribbean Pork      Origin: Caribbean	Cassava Pone      Origin: Guyana
Camel Braise with Grilled Date Glace      Origin: Fusion	Caribbean Rice and Beans      Origin: British Virgin Islands	Cassava Pudding      Origin: Solomon Islands
Camel Reshmi Kabab      Origin: Pakistan	Caribbean Rice and Beans      Origin: US Virgin Islands	Cassava Pudding      Origin: Vanuatu
Cameroonian Burning Fish      Origin: Cameroon	Caribbean-style Chicken Curry      Origin: Fusion	Cat's Eyes      Origin: American
Canadian butter tarts      Origin: Canada	Caril de Amendoim de Frango (Peanut and Chicken Stew)      Origin: Mozambique	Catalan Spinach Salad      Origin: Andorra
Canastitas de Queso (Cheese-filled Baskets)      Origin: Spain	Caril de Camarão (Prawn Curry)      Origin: Mozambique	Catkin Crumb Biscuits      Origin: Britain
Candied Bananas      Origin: American	Caril de Camarão (Portuguese Prawn Curry)      Origin: Portugal	Catkin Crumb Coating      Origin: Britain
Candied Catkins, Catkin Flour and Catkin Syrup      Origin: Britain	Caril de Caranguejo (Crab Curry)      Origin: Mozambique	Catkin Spicy Avocado Bites      Origin: Britain
Candied Tigernuts      Origin: Fusion	Caril de Frango (Chicken Curry)      Origin: Sao Tome	Caudel of almannd mylke (Caudle of Almond Milk)      Origin: England
Canejo Asado (Roast Rabbit)      Origin: Colombia	Caril de Frango com Coco (Chicken and Coconut Curry)      Origin: Sao Tome	Caudel of Muskels (Caudle of Mussels)      Origin: England
Canella Horchata      Origin: Cuba	Caril de Grão-de-bico (Chickpea Curry)      Origin: Portugal	Cawdel of Samoun (Caudle of Salmon)      Origin: England
Canelones      Origin: Spain	Caril de Marisco (Seafood Curry)      Origin: Mozambique	Cawl Berw Dŵr â Thatws (Watercress and Potato Soup)      Origin: Welsh
Canelones      Origin: Andorra	Caril de peixe (Fish curry)      Origin: Sao Tome	Caws Gafr gyda Betys a Llysiau Gwyllt (Goat's Cheese with Beetroot and Wild Herbs)      Origin: Welsh (Patagonia)
Canjica      Origin: Sao Tome	Caril de Tubarão (Azorean Tope Shark Curry)      Origin: Portugal	Cayman Callaloo Soup      Origin: Cayman Islands
Canjica II      Origin: Brazil	Carob-Chestnut Fudge      Origin: Britain	Cayman Cassava Cake      Origin: Cayman Islands
Cantonese Garden Vegetable Stir-fry      Origin: China	Carrot and Orange Soup      Origin: Britain	Cayman Coconut Prawn Curry      Origin: Cayman Islands
Cantonese Pork      Origin: China	Carrot Cake      Origin: Britain	Cayman Conch Chowder      Origin: Saint Lucia
Cantonese-style Curry Chicken      Origin: China	Carrot Cake Cheesecake      Origin: Britain	Cayman Curry Goat      Origin: Cayman Islands
Cantucci Biscotti      Origin: Italy	Carrot Cake Oat Bars      Origin: Britain	Cayman Fish Rundown      Origin: Cayman Islands
Cantuccini Biscotti (Cantuccini Biscuits)      Origin: Italy	Carrot cake pancakes      Origin: Britain	Cayman Koko Kari (Cayman Coconut Curry)      Origin: Cayman Islands
Cape Malay Seafood Curry      Origin: South Africa	Carrot Cake with Mango      Origin: American	Cayman Style Curry Chicken Roti      Origin: Cayman Islands
Cape Pigeons in Coconut Milk      Origin: Zambia	Carrot Halwa      Origin: Fusion	Cazuela Fiestera (Festival Casserole)      Origin: Ecuador
Cape Verdean Cocoda (Coconut Custard Cake)      Origin: Cape Verde	Carrot Pudding      Origin: Britain
Caponata      Origin: Italy	Carrot Rice      Origin: India

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