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

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