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 2850 recipes in total:

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Gong Bao Chicken      Origin: China	Grenadian Pelau      Origin: Grenada	Guyanese Crab Callaloo      Origin: Guyana
Good Luck Chilli Biscuits      Origin: Fusion	Grima Fish Curry      Origin: Kenya	Guyanese Metemgee      Origin: Guyana
Goose Risotto      Origin: Fusion	Grissniuys (Beestings Pudding)      Origin: Manx	Habichuelas Con Dulce (Dominican Sweet Beans)      Origin: Dominican Republic
Gooseberry and Almond Tart      Origin: British	Ground Elder Quiche      Origin: Britain	Haddock Supper      Origin: Ireland
Gooseberry and Strawberry Tart      Origin: Britain	Gruel of almanndes (Gruel of Almonds)      Origin: England	Haggis      Origin: Scotland
Gothambu Paayasam      Origin: India	Gruyau (A Gruel of Husked Barley)      Origin: France	Haggis and Pork Sausages with Mash and Red Wine Onion Gravy      Origin: Scotland
Grain Mustard Based Fish Curry      Origin: India	Guai Daun Singlong Tumbuk (Grilled Fish with Greens)      Origin: Sumatra	Halawa Tahiniya (Sesame Seed Paste Halva)      Origin: Egypt
Grand Sallet (Great Salad)      Origin: Britain	Guam Chicken Curry      Origin: Guam	Halawa Yaqtin (Pumpkin Halwa)      Origin: Middle East
Grannat Chop      Origin: Sierra Leone	Guiana Black Cake      Origin: French Guiana	Halibut with Pine Nut and Parmesan Crust      Origin: Britain
Gratin Christophine (Chayote Gratin)      Origin: Guadeloupe	Guiana Rice and Peas      Origin: French Guiana	Halloween Cheesecake      Origin: Britain
Gratin Dauphinoise      Origin: France	Guinea Fowl with Coconut Cream      Origin: Zimbabwe	Haloua      Origin: Mayotte
Gratin de Couac (Couac Gratin)      Origin: French Guiana	Guinean Avocado Sauce      Origin: Equatorial Guinea	Haluwa (Carrot Sweetmeat)      Origin: Tanzania
Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms)      Origin: France	Guinean Fish Grill with Three Sauces      Origin: Equatorial Guinea	Halva      Origin: Lebanon
Gratin de pommes de terre des Antilles (Antilles Potato Gratin)      Origin: Guadeloupe	Guinean Spinach Sauce      Origin: Equatorial Guinea	Halva de Floarea Soarelui (Sunflower Seed Paste Halva)      Origin: Romania
Green Apple Curry      Origin: Sri Lanka	Guinness Cake      Origin: Ireland	Halvah with Butter      Origin: Albania
Green Beans in Coconut Sauce      Origin: Fusion	Guisado del Inca (Inca Stew)      Origin: Peru	Ham and Broccoli Stuffed Potatoes      Origin: Ireland
Green Coconut Chutney      Origin: India	Gujarati-style Monkfish Curry      Origin: Fusion	Hares in Talbotes (Hares in Hare-blood Sauce)      Origin: England
Green Fig and Saltfish      Origin: Saint Lucia	Gulab Jamun      Origin: India	Harina de Maiz (Dominican Cornmeal Porridge)      Origin: Dominican Republic
Green Fish Curry      Origin: Fusion	Gulab Jamun Cheesecake      Origin: India	Harvest Soup      Origin: American
Green Lentils with Wild Garlic Mustard Pesto      Origin: Britain	Gulai Ikan Karibia (Caribbean Fish Stew)      Origin: Turks Caicos	Hastletes of Fruyt (Roast Fruit)      Origin: England
Green Pea and Liver Curry      Origin: Sri Lanka	Gulai Kambing (Sumatran Goat Curry)      Origin: Martinique	Havuçlu Toplar (Turkish Carrot Balls)      Origin: Turkey
Green Pistachio Muffins (Green Pistachio Muffins)      Origin: American	Gulai Lemak (Beef Spicy Stew)      Origin: Indonesia	Hawthorn and Nut Autumn Biscuits      Origin: British
Green Tea Smoothie      Origin: Britain	Gulha (Fried Fish Balls)      Origin: Maldives	Hazelnut Brittle      Origin: Britain
Green Tomato Mincemeat      Origin: Canada	Gulha Riha (Maldives Fish Ball Curry)      Origin: Maldives	Hazelnut crêpes with caramelised bananas      Origin: Britain
Grenada Breadfruit Soup      Origin: Grenada	Gumdrop Fruit Cake      Origin: Canada	Hazelnut Cupcakes      Origin: Britain
Grenada Callaloo Soup      Origin: Grenada	Gummadikaya Majjiga Pulusu (White Pumpkin Yogurt Stew)      Origin: India	Hazelnut Halva      Origin: Fusion
Grenada Curry Goat      Origin: Grenada	Gurnard Curry      Origin: Britain	Hazelnut Milk      Origin: Britain
Grenada Curry Powder      Origin: Grenada	Gustato pro Ovis (Sauce for Eggs)      Origin: Roman	Hazelnut Nougat      Origin: Britain
Grenada Green Seasoning      Origin: Grenada	Gutti Vankaya (Stuffed Brinjal Curry)      Origin: India	Hearty Hogmanay Tart      Origin: Scotland
Grenada Oil Down      Origin: Grenada	Gutweed Salad with Fennel and Orange      Origin: Britain	Heather Biscotti      Origin: Scotland
Grenada Rice and Peas      Origin: Grenada	Guyana Black Cake      Origin: Guyana	Hedgehog Fungus Risotto      Origin: Britain
Grenadan Dumplings      Origin: Grenada	Guyana Black Pudding      Origin: Guyana	Hedgerow Salad      Origin: Ancient
Grenadian Coconut Curry Chicken      Origin: Grenada	Guyana White Pudding      Origin: Guyana
Grenadian Nutmeg Chicken Curry      Origin: Grenada	Guyanese Cook-up Rice and Peas      Origin: Guyana

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