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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'West Indian' Mulled Wine      Origin: Fusion	Achapa (Walnut Lobio)      Origin: Abkhazia	Aioan Chua Noeung Phset Kretni (Stir-fried Chicken with Mushrooms)      Origin: Cambodia
Étendre chocolat et noisettes (Chocolate and Hazelnut Spread)      Origin: France	Achu and Ndza Nikka (Cameroonian Achu Yellow Soup)      Origin: Cameroon	Air Fried Egg-stuffed Chestnut Mushrooms      Origin: Britain
'Ika Mata (Cook Island Style Raw Fish)      Origin: Cook Islands	Achu Spice Blend      Origin: Cameroon	Air Fryer Blackberry-topped Almond Sponge with Blackberry Compote      Origin: Britain
'Ika Mata (Kiribati Style Raw Fish)      Origin: Kiribati	Acorn and Hazelnut Pap      Origin: Ancient	Air Fryer Carrot Cake      Origin: Britain
'Ika Mata (Tokelauan Style Raw Fish)      Origin: Tokelau	Acorn Cakes      Origin: Britain	Air Fryer Carrot, Almond and Pine Nut Cake      Origin: Britain
'Ika Mata (Tuvaluan Raw Fish)      Origin: Tuvalu	Acorn Coffee      Origin: Ancient	Air Fryer Green Banana Plantain Chips      Origin: Fusion
'Ota (Raw Fish)      Origin: Tokelau	Acorn Coffee      Origin: Britain	Air Fryer Meat-stuffed Mushrooms      Origin: Britain
'Ota 'Ika (Niuean Raw Fish)      Origin: Niue	Acorn Flour      Origin: Britain	Air Fryer Quick Christmas Cake      Origin: Britain
'Ota 'Ika (Tongan Raw Fish)      Origin: Tonga	Acorn Flour Biscuits      Origin: American	Air Fryer Sausage Rolls      Origin: Britain
A Cheap Gravy for Hashes, etc      Origin: British	Acorn Flour Chapati      Origin: Fusion	Aitutaki Snowball      Origin: Cook Islands
A Common Batter      Origin: British	Acorn Flour Pancakes      Origin: Britain	Ajo Blanco (White Garlic Sauce)      Origin: Spain
A Cornish Cake      Origin: Cornwall	Acorn Flour Tagliatelle      Origin: Italy	Akara (Black-eyed Pea Fritters)      Origin: Nigeria
A fricasey of lamb-stones and sweetbreads      Origin: British	Acorn Pan Bread      Origin: Ancient	Akara Seke-pu (Bean and Melon Seed Fritters)      Origin: Nigeria
A fricasey of pigeons      Origin: British	Acorn Tortillas      Origin: American	Akoho sy Voanio (Chicken in Coconut Milk)      Origin: Madagascar
A Good Sauce for Steaks      Origin: British	Açucarinhas (Coconut and Sugar Biscuits)      Origin: Sao Tome	Akutekarsh (Chicken with Nut Sauce)      Origin: Abkhazia
A Messe of Greens      Origin: Britain	Ad Aves Hircosas Omni Genere (How to Prepare 'High' Birds of Any Kind)      Origin: Roman	Akwadu (Baked Bananas with Lemon Juice and Coconut)      Origin: Equatorial Guinea
A Potage of Roysons (A Pudding of Raisins)      Origin: England	Adjika (Abkhazian Paprika Sauce)      Origin: Abkhazia	Al Machboos (Emirati Spiced Rice With Chicken)      Origin: UAE
A pretty Sweet-meat with Roses and Almonds      Origin: British	Adjika II (Paprika Sauce)      Origin: Abkhazia	Alaisa fa'apopo (Samoan Coconut Rice)      Origin: Samoa
A ragoo of oysters      Origin: British	Adobo Marinade      Origin: Puerto Rico	Alaisa fa'apopo (Samoan Coconut Rice)      Origin: American Samoa
A rice-pudding baked      Origin: British	Adobong Pato a la Moja (Duck Adobo with Pineapple and Dates)      Origin: Philippines	Ale Posset      Origin: British
A second way to make a white fricasey      Origin: British	Advieh Ash (Persian Soup Spice Blend)      Origin: Iran	Alfajores Paraguayos      Origin: Paraguay
A second way to make white fricasey      Origin: British	Advieh Baklava      Origin: Iran	Alfajores Rellenos de Arequipe y Coco (Alfajores with Arequipe and Coconut Filling)      Origin: Bolivia
A Tansie for Lent      Origin: England	Advieh Khoresh (Persian Stew Blend)      Origin: Iran	Alfajores Uruguayos      Origin: Uruguay
A third way to make white fricasey      Origin: British	Advieh Polow (Persian Rice Spice Blend)      Origin: Iran	Aliter Avem (Birds, Another Way)      Origin: Roman
A Very Rich and Good Mushroom Sauce      Origin: British	Advieh Torshi (Persian Pickle Spice Blend)      Origin: Iran	Aliter Coliclos V (Stalks, Another Way, V)      Origin: Roman
A white gelly of Almonds (A white jelly of Almonds)      Origin: British	Afalau Sur Bach wedi Piclo (Pickled Crabapples)      Origin: Welsh	Aliter Conchiclam Sic Facies (Legumes, Another Way, Are Made Thus)      Origin: Roman
AC Brownies      Origin: American	Afghan Kofta Curry      Origin: Afghanistan	Aliter Dulcia (Another Kind of Dessert)      Origin: Roman
Aam Kulfi (Mango Ice Cream)      Origin: India	Afghani Chicken Curry      Origin: Pakistan	Aliter Dulcia III (Another Sweet III)      Origin: Roman
Abacate Recheado com Atum (Avocado Stuffed with Tuna)      Origin: Guinea-Bissau	African Chicken (Macanese One-pan Chicken Curry)      Origin: Macau	Aliter Fabaciae (Green Beans, Another Way)      Origin: Roman
Abak (Palm Nut Soup)      Origin: Nigeria	African Chicken Wings      Origin: African Fusion	Aliter Gruem vel Anatem (Crane or Duck, Another Way)      Origin: Roman
Abura-miso      Origin: Japan	African Chow Mein      Origin: African Fusion	Aliter In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar, Another Way)      Origin: Roman
Acacia Seed Brownies      Origin: Australia	African Crêpes      Origin: Cameroon	Aliter in Gruem vel Anatem Elixam (Sauce for Boiled Crane or Duck, Another Way)      Origin: Roman
Accra Banana Peanut Cake      Origin: Ghana	Afrikanisches Pistaziendessert (African-style Pistachio Dessert)      Origin: Namibia
Acelgas con Jamón (Ham with Chard)      Origin: Spain	Ailes de Poulet au Riz et Poivron (Chicken Wings with Rice and Chillies)      Origin: Senegal

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