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 4134 recipes in total:

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English Madeleines      Origin: Britain	Fermented Krill Sauce      Origin: Japan	Fish Steaks with Barbecue Sauce      Origin: Anguilla
Ensalada de Endibias al Cabrales (Salad of Chicory Leaves and Blue Cheese)      Origin: Spain	Fesenjoon (Persian Chicken)      Origin: Iran	Fish Waterzooï      Origin: Belgium
Ensalada de Frutas Tropicales (Tropical Fruit Salad)      Origin: Equatorial Guinea	Festive Venison Wellington      Origin: South Africa	Fisk på grönsakspytt (Ham Cakes)      Origin: Sweden
Epicurean Sauce      Origin: Britain	Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France	Fistikli Baklava (Turkish Pistachio Baklava)      Origin: Turkey
Epicurean Sauce      Origin: Britain	Feuilles de Manioc Malienne (Malian Cassava Leaf Stew)      Origin: Mali	Five-spice Pickled Vegetable Achara      Origin: Philippines
Equatorial Guinea Peanut Sauce      Origin: Equatorial Guinea	Fferins Cnau Coco (Coconut Sweets)      Origin: Welsh	Flan (Guatemalan Caramel Custard)      Origin: Guatemala
Es Cendol (Cold Dessert)      Origin: Brunei	Ffesant Nadolig (Christmas Pheasant)      Origin: Welsh	Flan Amande et d'abricot (Almond and Apricot Flan)      Origin: France
Esparregados de Bacalhau (Cod Esparregados)      Origin: Angola	Fiadone      Origin: France	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint-Martin
Eve's Pudding      Origin: England	Field Mushrooms in Buttermilk      Origin: British	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint Barthelemy
Excellent Small Cakes      Origin: Britain	Fig and Almond Cheesecake      Origin: Britain	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: French Guiana
Ezme (Spicy Turkish Salad)      Origin: Turkey	Fig, Walnut and Orange Cake      Origin: Ireland	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Guadeloupe
Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce)      Origin: Guinea	Figolli (Maltese Easter Biscuits)      Origin: Malta	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Martinique
Fa'apapa (Samoan Coconut Bread)      Origin: Samoa	Fijian Chicken and Potato Curry      Origin: Fiji	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Sint Maarten
Fa'apapa (Samoan Coconut Bread)      Origin: American Samoa	Fijian Crab Curry      Origin: Fiji	Flan de Maracuyá y Coco (Passionfruit and Coconut Flan)      Origin: Mexico
Fafa (Taro Leaves with Coconut Cream)      Origin: Tahiti	Fijian Indian Tomato Chutney      Origin: Fiji	Florentine Pizza      Origin: Italy
Faikai Malaulau (Tapioca dumplings in Caramel Sauce)      Origin: Wallis Futuna	Fijian Palao Masala      Origin: Fiji	Foamy Sauce      Origin: Scotland
Fakalate (Coconut Dumplings)      Origin: Tonga	Fijian Suruwa (Fijian Fish Curry)      Origin: Fiji	Fochabers Gingerbread      Origin: Scotland
Fakatokelau      Origin: Tokelau	Fijian Topoi      Origin: Fiji	Foie au coco (Liver with Coconut)      Origin: Mayotte
Faluda      Origin: Pakistan	Filipino Beef Rendang      Origin: Philippines	Folaa Rice      Origin: Sri Lanka
Fanesca ecuatoriana (Ecuadorian Easter soup)      Origin: Ecuador	Filipino Cassava Cake      Origin: Philippines	Folon      Origin: Cameroon
Fanouropita (Greek Spiced Sultana Cake)      Origin: Greece	Filipino Chicken Curry      Origin: Philippines	Fondé de Mil (Millet Porridge)      Origin: Senegal
Farina Pie      Origin: Bermuda	Filipino Chicken Curry 2      Origin: Philippines	Fonio and Oat Balls in Peanut Sauce      Origin: Fusion
Farine Breakfast Porridge      Origin: Guyana	Filipino Fish Curry      Origin: Philippines	Fonio Bread      Origin: Fusion
Farine Grits      Origin: Guyana	Filipino Sweet and Sour Pork      Origin: Philippines	Fonio Cuit à la Vapeur (Steamed Fonio)      Origin: Senegal
Farka (Couscous Breakfast)      Origin: Tunisia	Fillet of Salmon with Green Couscous      Origin: Fusion	Fonio, Sauce Gombo et Crevettes (Fonio, Okra Sauce and Prawns)      Origin: Mali
Fat Hen and Potato Gratin      Origin: Britain	Fine-herbs Sauce      Origin: Britain	Fonnell      Origin: England
Fa’ausi (Coconut Bread in Coconut Milk Caramel)      Origin: Samoa	Finsk Brød (Finnish Bread)      Origin: Denmark	For to make blank manger (To Make White Food)      Origin: England
Fa’ausi (Coconut Bread in Coconut Milk Caramel)      Origin: American Samoa	Firecracker Barbecued Salmon      Origin: American	Forager’s Risotto      Origin: Britain
Fekei      Origin: Tuvalu	Firnee      Origin: Afghanistan	Foubey (Millet Couscous with Moringa)      Origin: Niger
Fekei      Origin: Rotuma	Firni (Ground Rice Blancmange)      Origin: India	Foufu et Eru (Cameroonian Beef with Cassava Leaves)      Origin: Cameroon
Fénénésti (Blended Rice Pancakes)      Origin: Mayotte	Fish and Breadfruit Casserole      Origin: Nauru	Fragrant Coconut Rice      Origin: Thailand
Fénénésti (Blended Rice Pancakes)      Origin: Comoros	Fish Molee (Keralan Fish Stew)      Origin: India	Fragrant Lamb Kofta Curry      Origin: Britain
Fennel and Almond Soup      Origin: North Africa	Fish Padha (Sri Lankan Fish Pickle)      Origin: Sri Lanka
Fennel and Walnut Soup      Origin: Britain	Fish Serre      Origin: Belize

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