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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Čokoladna Orah Torta (Chocolate Walnut Cake)      Origin: Croatia	Coorg Chicken Masala      Origin: India	Cowl Bysk (Bisque Broth)      Origin: England
Čokoladna Orah Torta (Chocolate Walnut Cake)      Origin: Macedonia	Copycat Duncan Hines White Cake      Origin: American	Cozonac (Romanian Sweet Bread)      Origin: Romania
Čokoladna Orah Torta (Chocolate Walnut Cake)      Origin: Serbia	Coq au Vin      Origin: France	Crâme Glacée au Beurre d'Arachide (Peanut Butter Ice Cream)      Origin: Senegal
Čokoládové lanýže (Czech Chocolate Truffles)      Origin: Czech	Corn and Chicken Soup      Origin: China	Crème de Corossol (Soursop Cream)      Origin: Senegal
Colcannon      Origin: Ireland	Corn and Rice Bread      Origin: Angola	Crème de Corossol Glacée (Soursop Cream Ice Cream)      Origin: Senegal
Colcannon Soup      Origin: Ireland	Cornelian Cherry Sauce      Origin: British	Crème Renversée à la Noix de Coco (Coconut Caramel Custard)      Origin: Senegal
Cold Bruet (Cold Brewet)      Origin: England	Cornish Black Cake      Origin: England	Crème Verde      Origin: France
Collard Greens with Coconut Milk      Origin: East Africa	Cornish Carrot Cake      Origin: England	Crêpe Aux Poires Et Aux Amandes Effilees (Pear and Almond filled Crêpes)      Origin: France
Collared Calf's Head      Origin: British	Cornish Chicken Curry      Origin: England	Crêpes aux myrtilles (Bilberry Crêpes)      Origin: France
Collegiate Pudding      Origin: British	Cornish Clotted Cream Rice Pudding      Origin: England	Crab Fried Rice      Origin: China
Collegiate Pudding      Origin: British	Cornish Junket      Origin: Britain	Crab Soup      Origin: British
Collumella's Moretum      Origin: Roman	Cornish Nettle Soup      Origin: England	Crabs (Marshallese Coconut Crab)      Origin: Marshall Islands
Colomba Pasquale (Easter Dove)      Origin: Italy	Cornish Pig's Head Pudding      Origin: England	Cranberry Bundt Cake      Origin: America
Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb)      Origin: Mauritius	Cornish Pollack Curry      Origin: England	Cranberry Eggnog Muffins (Cranberry Eggnog Muffins)      Origin: American
Colombo de Martinique      Origin: Martinique	Cornish Rock Cakes      Origin: England	Cranberry Mincemeat      Origin: Britain
Colourful Vegetarian Kebabs      Origin: Britain	Cornish Saffron Cake      Origin: England	Cranberry Orange Quickbread      Origin: American
Comadore (Fruit Pie Delicacies)      Origin: England	Cornish Salt Pork      Origin: England	Cranberry Sauce      Origin: American
Comfiture de Noix de Coco (Coconut Preserve)      Origin: Senegal	Cornish Sole Curry with Cauliflower Rice      Origin: England	Cranberry, Fig and Almond Mincemeat with Dates      Origin: Britain
Comorian Coconut Curry Chicken      Origin: Comoros	Cornish Store Cake      Origin: England	Cranberry-pecan Cinnamon Rolls      Origin: Britain
Comorian Pilaou      Origin: Comoros	Cornish Tea Biscuits      Origin: England	Cream Cheese Filled Cupcakes      Origin: American
Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato)      Origin: Spain	Cornish Tea Treat Buns      Origin: England	Cream Delight with Whiskey      Origin: Ireland
Compound Catsup      Origin: British	Cornish Wine Cake      Origin: England	Cream of Cheese Soup      Origin: American
Conch Curry Coconut Banana Chowder      Origin: Aruba	Cornmeal Porridge      Origin: Jamaica	Cream of Chestnut Soup      Origin: Britain
Concombre cuit à l'indienne (Indian-style Cooked Cucumber)      Origin: France	Cornulete Vanilate (Romanian Walnut Crescents)      Origin: Romania	Cream of Mushroom Soup      Origin: Britain
Confiture de Coco (Coconut Jam)      Origin: Martinique	Cotagrys (Cockatrice)      Origin: England	Cream of Peanut Soup      Origin: Uganda
Confiture de Coco (Coconut Jam)      Origin: Saint Barthelemy	Country Pork Terrine      Origin: England	Cream of Puffball Soup      Origin: Britain
Confiture de Tamarin (Tamarind Jam)      Origin: Senegal	Courges avec des arachides (Squash with Peanuts)      Origin: Gabon	Cream of Pumpkin Soup      Origin: British
Congolese Chicken with Peanuts      Origin: Congo	Courgette and Carrot Cake      Origin: British	Cream of Salsify Soup      Origin: Britain
Congrejo al Coco (Coconut Crab)      Origin: Ecuador	Courgette Charlotte with Veal Sweetbreads and Ceps      Origin: Andorra	Creamed Alexanders Root      Origin: Britain
Conkies      Origin: Bahamas	Courgette Halwa      Origin: Fusion	Creamed Ground Elder      Origin: Britain
Conkies      Origin: Guyana	Couscouma      Origin: Comoros	Creamed Onions      Origin: American
Connates      Origin: England	Couscous alla Trapanese      Origin: Italy	Creamed Swedes      Origin: Britain
Contrichop      Origin: Equatorial Guinea	Couscous de Timbuktu      Origin: Mali
Conynges in Gravey (Rabbits in Gravy)      Origin: England	Couscous with Dried Fruit, Nuts and Cinnamon      Origin: Morocco

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