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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Lincolnshire Haslet      Origin: England	Macanese Choy Sum      Origin: Macau	Makubi      Origin: Tanzania
Linden Fruit Coffee      Origin: American	Macanese-style Portuguese Curry Chicken      Origin: Macau	Mal Pua (Coconut Pancakes)      Origin: India
Linzer Torte      Origin: Germany	Macaroon-topped Mince Pies      Origin: British	Malabar Chicken Biryani      Origin: India
Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)      Origin: Welsh	Macaroons      Origin: Britain	Malabar Peralan (Malabar Fish Roast)      Origin: India
Llysiau Pob (Roast Vegetables)      Origin: Welsh	Macau-style Portuguese Curry Chickeno (Macau-style Portuguese Curry Chicken)      Origin: Portugal	Malagasy Coconut and Vanilla Rice      Origin: Madagascar
Lobio Supi (Red Bean Soup)      Origin: Georgia	Machali aur Daal (Fish and Lentil Curry)      Origin: India	Malagasy Vanilla Chicken Curry      Origin: Madagascar
Lobster Croquets      Origin: British	Mackerel Run Down      Origin: Jamaica	Malai Curry Sauce      Origin: India
Locro Argentino (Beef and Hominy Stew)      Origin: Argentina	Mackerel with currant sauce and radicchio      Origin: Britain	Malai Kofta with Spicy Gravy      Origin: India
Locro de Zapallo      Origin: Peru	Mada (Green Banana Dumplings)      Origin: Norfolk Island	Malay Chicken Curry with White Pumpkin      Origin: Anglo-Indian
Lomo de Cerdo Relleno (Stuffed Pork Loin)      Origin: Spain	Madaba (Cassava Leaf and Coconut Stew)      Origin: British	Malay Chicken Kurma      Origin: Malaysia
Longan Tong Sui (Snow Fungus Dessert Soup)      Origin: China	Madeira Loaf Cake      Origin: Britain	Malaysian Beriani      Origin: Malaysia
Lonumirus (Maldives Chilli Sambal)      Origin: Maldives	Madungo Bakes      Origin: Saint Vincent	Malaysian Chicken Curry      Origin: Malaysia
Loseyns in Fysch Day (Lozenge Cakes for Fish Day)      Origin: England	Mafé      Origin: Senegal	Malaysian Chicken Curry      Origin: Malaysia
Loubia bil Luz (Green Beans with Almonds)      Origin: Algeria	Mafé Malienne (Malian Mafé)      Origin: Mali	Malaysian Chicken Curry      Origin: Cocos Islands
Lū (Baked Taro Leaf Parcels)      Origin: Tonga	Mafé Poulet (Chicken Mafé)      Origin: Senegal	Malaysian Chicken Curry      Origin: Christmas Island
Lū (Baked Taro Leaf Parcels)      Origin: Wallis Futuna	Mafa (Breadfruit Pudding)      Origin: Marshall Islands	Malaysian Chicken Satay      Origin: Malaysia
Lu Pulu (Corned Beef and Onion in Taro Leaves)      Origin: Tonga	mafè tatou nènn (Naked Peanut Stew)      Origin: Mali	Malaysian Goat Rendang      Origin: Malaysia
Lucaniae (Lucanian Sausages)      Origin: Roman	Maffé de Tabaski (Maffé for Tabaski)      Origin: Cote dIvoire	Malaysian Kapitan Chicken      Origin: Malaysia
Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles)      Origin: Roman	Maffe aux Legumes Arachide (Beef or Lamb in Peanut Butter)      Origin: Senegal	Malaysian Kurma Powder      Origin: Malaysia
Lupulu (Coconut Cream and Onion in Taro Leaves)      Origin: Tonga	Magaj      Origin: India	Malaysian Laksa      Origin: Malaysia
Lychee Spice Smoothie      Origin: American	Magimbi ya nadzi (Taro in Coconut Milk)      Origin: Mayotte	Malaysian Lamb Rendang      Origin: Malaysia
M'Baazi      Origin: Kenya	Maharagwe (Spiced Red Beans in Coconut Milk)      Origin: Kenya	Malaysian Meat Curry Powder      Origin: Malaysia
M'Chuzi wa Nyama (Zanzibar-style Beef Curry)      Origin: Britain	Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India	Malaysian Peanut Sauce      Origin: Malaysia
Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel)      Origin: Welsh	Mahi Shekam Por (Persian Stuffed Fish)      Origin: Iran	Malewa (Bamboo and Peanut Soup)      Origin: Uganda
M'borokhé (Peanut Sauce with Spinach)      Origin: Mali	Maidd ac Ŵy (Egg Whey)      Origin: Welsh	Mallorcan-style Easter Lamb      Origin: Britain
M'tsolola (Fish and Plantain stew in Coconut Milk)      Origin: Comoros	Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh	Mallow Leaf Peanut Sauce      Origin: Fusion
Ma'amool B'jowz (Easter Walnut Biscuits)      Origin: Lebanon	Maids of Honour      Origin: England	Mallow-leaf Stew      Origin: African Fusion
Maafé      Origin: Mali	Maids of Honour Tarts      Origin: Britain	Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)      Origin: India
Maafe (Meat Peanut Stew)      Origin: Mali	Maidstone Biscuits      Origin: England	Mambá (Spicy Peanut Butter)      Origin: Dominican Republic
Maandazi (Swahili Doughnuts)      Origin: Tanzania	Majarete (Dominican Corn Pudding)      Origin: Dominican Republic	Mambazha Pulissery      Origin: India
Macadamia Nut and Toffee Tart      Origin: Australia	Makarara (Orange and Vanillla Comorian Sweet Cake)      Origin: Comoros	Mamoul      Origin: North Africa
Macadamia Nut Cheesecake      Origin: American	Make-ahead Mulled Wine Cake      Origin: Britain	Mancarra with Citi (Chicken with Peanuts and Palm Oil)      Origin: Guinea-Bissau
Macadamia Nut Pie      Origin: Marshall Islands	Makhan Murgh Wala (Butter Chicken)      Origin: India
Macadamia Tart      Origin: Australia	Makhni Curry Sauce      Origin: India

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