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 2802 recipes in total:

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Dékoudéssi aux Boeuf (Palm Nut Soup with Beef)      Origin: Togo	Dominica Calypso Chicken      Origin: Dominica	Dundee Cake      Origin: Scotland
Dabo Kolo (Crunchy Spice Bites)      Origin: Ethiopia	Dominica Crab Backs      Origin: Dominica	Dundee Mince Pie      Origin: Scotland
Dacquoise      Origin: France	Dominica Crab Callaloo      Origin: Dominica	Dunguri nda Mo (Rice and Black-eyed Peas)      Origin: Niger
Dagaa (Dried Fish with Tomatoes)      Origin: Tanzania	Dominica Curried Goat      Origin: Dominica	Durban-style Hake and Butternut Squash Curry      Origin: South Africa
Dakbungalow Curry Powder      Origin: Anglo-Indian	Dominica Curry Prawns      Origin: Dominica	Durban-style Watermelon Rind Curry      Origin: South Africa
Dakhine      Origin: Senegal	Dominica Jerk Seasoning      Origin: Dominica	East African Prawn Curry      Origin: East Africa
Dal Makani (Black Dal Curry)      Origin: India	Dominican Codfish Sancoche      Origin: Dominica	East African Shrimp Curry      Origin: East Africa
Damson and Cobnut Mincemeat      Origin: Britain	Domoda      Origin: Gambia	East African Vegetable Soup      Origin: East Africa
Dan Dan Noodles      Origin: Fusion	Domoda II      Origin: Gambia	Easter Cake      Origin: American
Dantina Soppu Gashi (Red Amaranth Curry)      Origin: India	Domoda III      Origin: Gambia	Easter Carrot Cake      Origin: Britain
Daraba      Origin: Chad	Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk)      Origin: Martinique	Easter Crown Bread      Origin: Europe
Date and Nut Laddu      Origin: Anglo-Indian	Doro Wat (Red Chicken Stew)      Origin: Ethiopia	Easter Lemony Chocolate Cake      Origin: Britain
Date and Walnut Loaf      Origin: Britain	Doubanjiang (Sichuan Chilli Bean Sauce)      Origin: China	Easter Rice Pudding      Origin: American
Dates Alexandrine      Origin: Roman	Double ka Meetha      Origin: India	Easter Tansy      Origin: Britain
Dau Khuon Xao Lan (Curried Tofu Stir-fry)      Origin: Vietnam	Doughboy      Origin: Saint Vincent	Easter Teabread      Origin: Britain
Daube de Banane Plantains (Daube de Banane)      Origin: Seychelles	Dounguouri Soko (Meat Stew with White Beans)      Origin: Niger	Easter Trifle      Origin: British
Daylily Flower Lo Mein      Origin: American	Dovi (Peanut Butter Stew)      Origin: Zimbabwe	Easy Coconut Chicken Curry      Origin: New Zealand
de Varenne White Sauce      Origin: Britain	Drepee (Small Birds in Almond Milk)      Origin: England	Easy Praline Cookies with Tonka Beans      Origin: British
Deadnettle and Chilli Soup      Origin: African Fusion	Dresdner Stollen      Origin: Germany	Ecclefechan Butter Tart      Origin: Scotland
Deccan Chicken Curry      Origin: Sri Lanka	Dress-up Dress-down Meatloaf      Origin: Australia	Ecrevisses au Curry (Crayfish Curry)      Origin: Cote dIvoire
Decorated Simnel Cake      Origin: Britain	Driblws (Turkey Giblets, Chinese Style)      Origin: Welsh	Edinburgh Fog      Origin: Scotland
Deep Fried Coconut King Prawns      Origin: Britain	Drunken Chili      Origin: American	Egg Fu Yung      Origin: China
Deep Fried Sweet Potato Balls      Origin: India	Dry Beef Curry      Origin: India	Egg Masala      Origin: India
Devilled Almonds      Origin: British	Dry Pound Cake Mix      Origin: American	Eggnog      Origin: Britain
Dhal Dhokla      Origin: India	Ducana      Origin: Antigua	Eggnog Biscuits      Origin: British
Dhallo Black Curry (Cuttlefish Black Curry)      Origin: Sri Lanka	Ducana      Origin: Saint Vincent	Eggnog Christmas Bread      Origin: British
Dhaltjies (Cape Malay Chilli Bites)      Origin: South Africa	Duck Curry with Aubergine and Bamboo      Origin: Vietnam	Eirin Gwlanog wedi Piclo (Pickled Peaches)      Origin: Welsh
Dhansak Masala      Origin: India	Duck Sukuti      Origin: Nepal	Eirin Mair wedi Piclo (Pickled Gooseberries)      Origin: Welsh
Diri Ak Pwa (Haitian Rice and Beans)      Origin: Haiti	Duckna      Origin: Montserrat	Eirin wedi Piclo (Pickled Plums)      Origin: Welsh
Divinity Nut Candy      Origin: American	Dukkah      Origin: Egypt	Elderberry and Chocolate Muffins      Origin: Britain
Diwali Coconut Chammanthi      Origin: India	Dulce      Origin: El Salvador	Elizabethan Cheese-curd Tart      Origin: England
Djouka Fonio      Origin: Mali	Dulcia Domestica (Home-made dessert)      Origin: Roman	Elizabethan Pickled Mushrooms      Origin: Britain
Dobos Torte II (Drum Cake II)      Origin: Hungary	Dulcia Piperata (Peppered Sweets)      Origin: Roman
Doce de Coco (Cape Verdean Coconut Candy)      Origin: Cape Verde	Dundee Biscuits      Origin: Scotland

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