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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Filipino Chicken Curry 2      Origin: Philippines	Fochabers Gingerbread      Origin: Scotland	French Coconut Fish Curry      Origin: France
Filipino Fish Curry      Origin: Philippines	Foie au coco (Liver with Coconut)      Origin: Mayotte	French Forcemeat      Origin: British
Filipino Sweet and Sour Pork      Origin: Philippines	Folaa Rice      Origin: Sri Lanka	Fresh Apple Coffeecake      Origin: American
Fillet of Salmon with Green Couscous      Origin: Fusion	Folon      Origin: Cameroon	Fresh Coconut Cake      Origin: Aruba
Filleted Soles à L'Italienne      Origin: British	Fondé de Mil (Millet Porridge)      Origin: Senegal	Fresh Cranberry Sauce      Origin: American
Fine Almond Cake      Origin: British	Fonio and Oat Balls in Peanut Sauce      Origin: Fusion	Fresh Pear Shortcake      Origin: Britain
Fine-herbs Sauce      Origin: Britain	Fonio Bread      Origin: Fusion	Fresh Plum and Mascarpone Shortcake      Origin: British
Finsk Brød (Finnish Bread)      Origin: Denmark	Fonio Cuit à la Vapeur (Steamed Fonio)      Origin: Senegal	Fresh Pumpkin Pie      Origin: American
Firecracker Barbecued Salmon      Origin: American	Fonio, Sauce Gombo et Crevettes (Fonio, Okra Sauce and Prawns)      Origin: Mali	Fri Fri      Origin: Tahiti
Firnee      Origin: Afghanistan	Fonnell      Origin: England	Friands aux Amandes (Mini Almond Cakes)      Origin: France
Firni (Ground Rice Blancmange)      Origin: India	For to make blank manger (To Make White Food)      Origin: England	Fricando con champiñones (Fricando with Mushrooms)      Origin: Spain
Fish and Breadfruit Casserole      Origin: Nauru	Forager’s Risotto      Origin: Britain	Fricaseed Artichokes      Origin: British
Fish and Oyster Pie      Origin: British	Forcemeat for Cold Savoury Pies      Origin: British	Fricassée of Turkey      Origin: Britain
Fish Molee (Keralan Fish Stew)      Origin: India	Foubey (Millet Couscous with Moringa)      Origin: Niger	Fricassée de Lambi (Queen Conch Fricassee)      Origin: Martinique
Fish Padha (Sri Lankan Fish Pickle)      Origin: Sri Lanka	Foufu et Eru (Cameroonian Beef with Cassava Leaves)      Origin: Cameroon	Fricasseed French Beans      Origin: British
Fish Sauce      Origin: British	Fowl Fritters      Origin: British	Fricasseed Soles      Origin: British
Fish Scallop I      Origin: British	Fragrant Coconut Rice      Origin: Thailand	Fried Artichokes      Origin: British
Fish Serre      Origin: Belize	Fragrant Lamb Kofta Curry      Origin: Britain	Fried Beef      Origin: British
Fish Steaks with Barbecue Sauce      Origin: Anguilla	Francatelli's Allemande Sauce      Origin: Britain	Fried Brains      Origin: Britain
Fish Waterzooï      Origin: Belgium	Francatelli's Anchovy Butter      Origin: British	Fried Chicken, Ital Vegetables and Rundown Sauce      Origin: Jamaica
Fisk på grönsakspytt (Ham Cakes)      Origin: Sweden	Francatelli's Yorkshire Pudding      Origin: Britain	Fried Cod à la Portuguaise      Origin: British
Fistikli Baklava (Turkish Pistachio Baklava)      Origin: Turkey	Frangipane Tart      Origin: Britain	Fried Dead-nettle Greens      Origin: British
Five-spice Pickled Vegetable Achara      Origin: Philippines	Frangipane-topped Mince Pies      Origin: Britain	Fried Fish with Pine Kernels      Origin: China
Flan (Guatemalan Caramel Custard)      Origin: Guatemala	Frango à Cafrial à Zambeziana (Zambezi-style Barbecued Chicken)      Origin: Mozambique	Fried Mackerel with Gooseberries      Origin: England
Flan Amande et d'abricot (Almond and Apricot Flan)      Origin: France	Frango com Piri-piri (Piri-piri Chicken)      Origin: Mozambique	Fried Pumpkin      Origin: Nigeria
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Guadeloupe	Frango de Churrasco de Guiné (Guinea-Bissau Barbecued Chicken)      Origin: Guinea-Bissau	Frikkadel Curry      Origin: South Africa
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: French Guiana	Frango Grelhado Piri Piri (Grilled Chicken with Chillies)      Origin: Angola	Frikkadels      Origin: South Africa
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Martinique	Frango Zambeziana (Zambezi Chicken)      Origin: Mozambique	Fritela di Malva (Common Mallow Flower Fritters)      Origin: Italy
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint Barthelemy	Frankfurter Kranz (Frankfurt Crown Cake)      Origin: Germany	Frosted Walnut Cake      Origin: American
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Sint Maarten	Freekeh Mansaf      Origin: Syria	Frucht-Chutney (Fruit Chutney)      Origin: Namibia
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint-Martin	Freekeh Mfalfaleh (Palestinian Freekeh Pilaf)      Origin: Palestine	Fruit à pain au lait de coco (Breadfruit with Coconut Milk)      Origin: Wallis Futuna
Flan de Maracuyá y Coco (Passionfruit and Coconut Flan)      Origin: Mexico	Freekeh Pilaf      Origin: Levant	Fruit and Nut Slaw      Origin: American
Florentine Pizza      Origin: Italy	French Bean and Duck Green Thai Curry      Origin: Thailand
Foamy Sauce      Origin: Scotland	French Bean Ragout with Potatoes      Origin: British

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