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 3652 recipes in total:

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Kuku wa Nazi (Chicken with Coconut Milk)      Origin: Kenya	Lamb and Cabbage Rolls      Origin: Britain	Leber Knödelsuppe (Liver Dumpling Soup)      Origin: Liechtenstein
Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry)      Origin: Maldives	Lamb Biryani      Origin: Britain	Leche Frys in Lentoun (Almond Milk Fruit Pie)      Origin: England
Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives	Lamb Biryani      Origin: India	Leche Lumbard (Lombardy Cream)      Origin: England
Kukulu Musamma      Origin: Sri Lanka	Lamb Burgers with Mint and Pine Nuts      Origin: Cyprus	Leftover Porridge Muffins      Origin: Scotland
Kulfi      Origin: India	Lamb Chops with Pine-nut Lemon Crust      Origin: Fusion	Leftover Turkey and Chickpea Curry      Origin: Fusion
Kuli-kuli      Origin: Benin	Lamb Curry with Winter Vegetables and Spinach      Origin: Fusion	Leftover Turkey Fricassee      Origin: Scotland
Kuli-kuli (Groundnut Cakes)      Origin: Nigeria	Lamb Flaps      Origin: Papua New Guinea	Leftovers Butter Turkey      Origin: Britain
Kulich (Russian Easter Cake)      Origin: Russia	Lamb Rogan Josh      Origin: India	Leftovers Stir-fry with Green Papaya      Origin: American
Kulich (Russian Easter Bread)      Origin: Russia	Lamb Rogan Josh      Origin: Britain	Leftovers Turkey Curry      Origin: America
Kulikuli (Peanut Balls)      Origin: Nigeria	Lamb shish with olive and walnut tahini      Origin: Britain	Lemon Chilli Chicken      Origin: Cocos Islands
Kuljon (Oysters Fried in Egg Batter)      Origin: Korea	Lamb Stew with Chestnuts and Pomegranates      Origin: Georgia	Lemon Myrtle Coconut Rice      Origin: Fusion
Kunun gyada      Origin: Nigeria	Lamb Tagine Pie      Origin: Fusion	Lemon Nut Loaf      Origin: New Zealand
Kunun Kwakwa      Origin: Nigeria	Lamb Tarkari (Lamb Yoghurt Curry)      Origin: Nepal	Lemon Pepper Sea Bass      Origin: Fusion
Kurambiedes (Greek Christmas Biscuits)      Origin: Greece	Lamb's Lettuce Pesto      Origin: Britain	Lemongrass Curry      Origin: Cambodia
Kutia      Origin: Ukraine	Lammfärsfyllda squashbåtar (Lamb-stuffed Squash Boats)      Origin: Sweden	Lenticulam de castaneis (Lentils and Chestnuts)      Origin: Roman
Kwarezimal (Maltese Lenten Cake)      Origin: Malta	Lampara Curry      Origin: Sri Lanka	Lentil and Hazelnut Burgers      Origin: British
Kwarezimal (Almond Cakes)      Origin: Malta	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos	Lentil Curry with Japanese Knotweed and Sweet Potatoes      Origin: Fusion
Kwerstkhi Nigozee Satsabelly (Egg Salad In Walnut Sauce)      Origin: Georgia	Laplap      Origin: Vanuatu	Lentil Curry with Rhubarb and Sweet Potatoes      Origin: Fusion
Kyazangi Kaukswe (Rice Noodles with Curry)      Origin: Myanmar	Laska      Origin: Malaysia	Lentil Hashwa      Origin: UAE
L'Ham Lahlou (Sweet Lamb for Ramadan)      Origin: Algeria	Last-minute Mincemeat Christmas Cake      Origin: Britain	Leporem Farsum (Stuffed Hare)      Origin: Roman
La Bouillie      Origin: Chad	Lauki Kofta Curry (Bottle Gourd Kofta Curry)      Origin: India	Leporem Farsum (Stuffed Hare)      Origin: Roman
La Galette des Rois (Kings Cake)      Origin: France	Launceston Cake      Origin: Britain	Leporem Isiciatum (Hare Forcemeat)      Origin: Roman
La Torta Tre Monti (Sammarinese Three Mountain Cake)      Origin: San Marino	Lawves (Walnut Fudge)      Origin: Uzbekistan	Leshes fryed in Lenton (Fried Cakes for Lent)      Origin: England
Lafet Time (Honey-glazed Pork with Salad)      Origin: Vanuatu	Layer Cake      Origin: British	Lièvre fumé à l'odika (Smoked Rabbit with Ogbono)      Origin: Gabon
Lahm Lhalou (Lamb Stew with Prunes)      Origin: Algeria	Layered Trifle Loaf      Origin: Britain	Liberian Cassava Bread      Origin: Liberia
Lahmajoun      Origin: Armenia	Le Chao Men (New Caledonian Chaw Mein)      Origin: New Caledonia	Liberian Cornbread      Origin: Liberia
Lakh      Origin: Senegal	Le Galapian      Origin: Monaco	Liberian Rice Bread      Origin: Liberia
Lakh Mauritanienne      Origin: Mauritania	Le gâteau nantais (Nantes cake)      Origin: France	Liberian Rice Bread II      Origin: Liberia
Lakhou bissap      Origin: Senegal	Le Me Tsolola      Origin: Comoros	Liberian Shortbread      Origin: Liberia
Laksa      Origin: Malaysia	Le molleux au chocolat (Chocolate Fudge Cake)      Origin: France	Liberian Sour Milk      Origin: Liberia
Laksa Paste      Origin: Singapore	Le Ndolé Camerounais (Cameroonian Ndolé)      Origin: Cameroon	Libyan Camel Meatballs      Origin: Libya
Laksa Paste      Origin: Malaysia	Le Vitréais, le gâteau aux pommes de Vitré (Vitré Apple Cake)      Origin: France	Lime Pickle      Origin: India
Laksa Paste II      Origin: Malaysia	Lebanese Sabaa Baharat      Origin: Lebanon
Lamb and Apricot Cape Malay Curry      Origin: South Africa	Lebanese-style Braaied Fruit Salad      Origin: South Africa

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