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 3912 recipes in total:

Page 12 of 40

Dakbungalow Curry Powder      Origin: Anglo-Indian	Dhallo Black Curry (Cuttlefish Black Curry)      Origin: Sri Lanka	Drepee (Small Birds in Almond Milk)      Origin: England
Dakhine      Origin: Senegal	Dhaltjies (Cape Malay Chilli Bites)      Origin: South Africa	Dresdner Stollen      Origin: Germany
Dakua (Groundnut and Roast Maize Balls)      Origin: Nigeria	Dhansak Masala      Origin: India	Dress-up Dress-down Meatloaf      Origin: Australia
Dal Makani (Black Dal Curry)      Origin: India	Diri Ak Pwa (Haitian Rice and Beans)      Origin: Haiti	Driblws (Turkey Giblets, Chinese Style)      Origin: Welsh
Damson and Cobnut Mincemeat      Origin: Britain	Divinity Nut Candy      Origin: American	Drunken Chili      Origin: American
Dan Dan Noodles      Origin: Fusion	Diwali Coconut Chammanthi      Origin: India	Dry Beef Curry      Origin: India
Dantina Soppu Gashi (Red Amaranth Curry)      Origin: India	Djaratankai      Origin: Mali	Dry Pound Cake Mix      Origin: American
Daqoos Spice Blend      Origin: Qatar	Djouka de Fonio (Fonio Couscous with Vegetables)      Origin: Mali	Ducana      Origin: Antigua
Daqoos Spice Blend      Origin: Kuwait	Djouka Fonio      Origin: Mali	Ducana      Origin: Saint Vincent
Daraba      Origin: Chad	Dobos Torte II (Drum Cake II)      Origin: Hungary	Duck Curry with Aubergine and Bamboo      Origin: Vietnam
Dark Rum Cake      Origin: America	Doce de Coco (Cape Verdean Coconut Candy)      Origin: Cape Verde	Duck Sukuti      Origin: Nepal
Date and Bran Muffins      Origin: British	Dodo Oni-yeri (Egg-coated Fried Plantain)      Origin: Nigeria	Duckna      Origin: Montserrat
Date and Nut Laddu      Origin: Anglo-Indian	Domácí Paštiku (Home-made Liver Pâté)      Origin: Czech	Dukkah      Origin: Egypt
Date and Walnut Loaf      Origin: Britain	Dominica Calypso Chicken      Origin: Dominica	Dulce      Origin: El Salvador
Date Chutney      Origin: India	Dominica Crab Backs      Origin: Dominica	Dulcia Domestica (Home-made dessert)      Origin: Roman
Date Loaf      Origin: Britain	Dominica Crab Callaloo      Origin: Dominica	Dulcia Piperata (Peppered Sweets)      Origin: Roman
Dates Alexandrine      Origin: Roman	Dominica Curried Goat      Origin: Dominica	Dundee Biscuits      Origin: Scotland
Dau Khuon Xao Lan (Curried Tofu Stir-fry)      Origin: Vietnam	Dominica Curry Prawns      Origin: Dominica	Dundee Cake      Origin: Scotland
Daube de Banane Plantains (Daube de Banane)      Origin: Seychelles	Dominica Jerk Seasoning      Origin: Dominica	Dundee Mince Pie      Origin: Scotland
Daube de Manioc au Lait de Coco (Cassava Stew with Coconut Milk)      Origin: Seychelles	Dominican Codfish Sancoche      Origin: Dominica	Dunguri nda Mo (Rice and Black-eyed Peas)      Origin: Niger
Daylily Flower Lo Mein      Origin: American	Domoda      Origin: Gambia	Durban-style Hake and Butternut Squash Curry      Origin: South Africa
de Varenne White Sauce      Origin: Britain	Domoda II      Origin: Gambia	Durban-style Watermelon Rind Curry      Origin: South Africa
Deadnettle and Chilli Soup      Origin: African Fusion	Domoda III      Origin: Gambia	Dutch Sauce      Origin: Britain
Deccan Chicken Curry      Origin: Sri Lanka	Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk)      Origin: Martinique	Dziriat (Algerian Almond Tarts)      Origin: Algeria
Decorated Simnel Cake      Origin: Britain	Doro Wat (Red Chicken Stew)      Origin: Ethiopia	Dzowowe (Spiced Peanut Paste Balls)      Origin: Ghana
Deep Fried Coconut King Prawns      Origin: Britain	Doubanjiang (Chilli Bean Sauce)      Origin: Taiwan	East African Prawn Curry      Origin: East Africa
Deep Fried Sweet Potato Balls      Origin: India	Doubanjiang (Sichuan Chilli Bean Sauce)      Origin: China	East African Shrimp Curry      Origin: East Africa
Deep-fried Turkey      Origin: Fusion	Double Chocolate Loaf Cake      Origin: Britain	East African Vegetable Soup      Origin: East Africa
Delebdeb      Origin: Palau	Double Chocolate Muffins      Origin: New Zealand	Easter Cake      Origin: American
Demok (Taro Leaves in Coconut Milk)      Origin: Palau	Double ka Meetha      Origin: India	Easter Carrot Cake      Origin: Britain
Dessert Dulse Oatcakes      Origin: Ireland	Doughboy      Origin: Saint Vincent	Easter Crown Bread      Origin: Europe
Devilled Almonds      Origin: Britain	Dounguouri Soko (Meat Stew with White Beans)      Origin: Niger	Easter Lemony Chocolate Cake      Origin: Britain
Dhaktyla (Ladies' Fingers)      Origin: Cyprus	Dovga (Pea and Sorrel Soup with Meatballs)      Origin: Azerbaijan
Dhal Dhokla      Origin: India	Dovi (Peanut Butter Stew)      Origin: Zimbabwe

Page 12 of 40