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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Honey and Spice Buns      Origin: Britain	Ifisashi (Bean Leaves with Peanuts)      Origin: Zambia	Irish Potato Pancakes      Origin: Ireland
Honey Fungus Tart      Origin: Britain	Iflaghun      Origin: Syria	Irish Rink Cake      Origin: Ireland
Honey Orange Koskosi      Origin: Egypt	Igbekere (Plantain Chips)      Origin: Nigeria	Irish Stout Pudding with Whiskey Cream      Origin: Ireland
Honey Pecan Cupcakes      Origin: Canada	Igbo MoinMoin      Origin: Nigeria	Irish Whiskey Syllabub      Origin: Ireland
Honey Wafers      Origin: American	Ignames à la Tomate (Yams with Tomatoes)      Origin: Burkina Faso	Irmik Helvasi (Semolina Halva)      Origin: Turkey
Honey-roasted Sea Lettuce      Origin: Britain	Igra Stobá (Liver Stew)      Origin: Bonaire	Iron Age Pork and Beans      Origin: Ancient
Hong am Rèisleck (Chicken Cooked in Wine)      Origin: Luxembourg	Igra Stobá (Liver Stew)      Origin: Curacao	Isi Ewu (Spiced Goat Head)      Origin: Nigeria
Hong Shao Rou (Red-braised pork belly)      Origin: Britain	Ika Lolo (Fish in Taro Leaves)      Origin: Tonga	Isicia ex Sphondylis (Mussel Forcemeat)      Origin: Roman
Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand	In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus)      Origin: Roman	Isicia Ova et Cerebella (Egg and Brain Sausages)      Origin: Roman
Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand	In Lolligine Farsili (Stuffed Squid)      Origin: Roman	Islay Loaf      Origin: Scotland
Horchata (Chilled Almond Drink)      Origin: Spain	In Ovis Hapalis (Of Soft-boiled Eggs)      Origin: Roman	Isombe      Origin: Rwanda
Horchata      Origin: Mexico	In ovis hapalis (Boiled Eggs and Pine-nuts)      Origin: Roman	Ispanaklı Kek (Spinach Cake)      Origin: Turkey
Horchata de Chufas (Tiger Nut Milk)      Origin: Spain	In Piscibum Elixis (Of Poached Fish)      Origin: Roman	Israeli Halva      Origin: Israel
Hot and Sour Soup      Origin: China	In Sardis (Sauce for Bonito)      Origin: Roman	Italian Cake Christmas Pudding      Origin: Fusion
Hot Buttered Rum      Origin: Britain	Inafliton Lemai (Fried Breadfruit Slices)      Origin: Comoros	Italian Polpetti      Origin: British
Hot Caramel Apple Drink      Origin: American	Indian Curry Paste      Origin: Fusion	Italianate Warm Dandelion Salad      Origin: British
Hot Chocolate Fondants      Origin: Britain	Indian Dumpode Goose      Origin: Anglo-Indian	Iumbolls      Origin: Britain
Hot Crab      Origin: British	Indian Pudding      Origin: American	Iura Ferventia in Cervo (Hot Sauce for Venison)      Origin: Roman
Hot Cross Buns With Cream Cheese Frosting      Origin: Britain	Indian-style pancakes with spiced Jersey Royals      Origin: Fusion	Ius album in copadiis (White Sauce for Choice Cuts II)      Origin: Roman
Hot Lobster      Origin: British	Indonesian Curry Spice Paste      Origin: Indonesia	Ius Candidum in Ansere Elixo (White Sauce for Boiled Goose)      Origin: Roman
Hot Spice      Origin: British	Indonesian Peanut Sauce      Origin: Indonesia	Ius Candidum in Avem Elixam (White Sauce for a Boiled Bird)      Origin: Roman
Hot Wings in Haw Sauce      Origin: Britain	Indonesian Soufflé Omelette      Origin: Indonesia	Ius candidum in elixam (White Sauce for Boiled Meats)      Origin: Roman
Houska (Bohemian Sweet Bread)      Origin: Czech	Indonesian-style Spicy Cod      Origin: Fusion	Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar)      Origin: Roman
Houska (Bohemian Easter and Christmas Cake)      Origin: Czech	Ingoldsby Christmas Pudding      Origin: British	Ius Frigidum in Ovifero (Cold Sauce for Wild Sheep)      Origin: Roman
Howtowdie      Origin: Scotland	Injeolmi Bingsu (Korean Milk Ice Sorbet with Rice Cakes)      Origin: Korea	Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)      Origin: Roman
Howtowdie Stuffing      Origin: Scotland	Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote)      Origin: Philippines	Ius in Aprum Elixum (Sauce for Boiled Wild Boar)      Origin: Roman
Hummingbird Cake      Origin: American	Insalata di Riso (Rice Salad)      Origin: Italy	Ius in Cervo (Sauce for Venison)      Origin: Roman
Huni Roshi (Coconut Flatbread)      Origin: Maldives	Insanity Chilli Paste      Origin: Fusion	Ius in copadiis II (Sauce for Choice Cuts II)      Origin: Roman
Hypocras      Origin: France	Iraqi Dolma      Origin: Iraq	Ius in copadiis III (Sauce for Choice Cuts III)      Origin: Roman
Hypotrimma (Condiment Sauce)      Origin: Roman	Irish Apple Cake      Origin: Ireland	Ius in Mugile Salso (Sauce for Salted Grey Mullet)      Origin: Roman
Iakwe Stew (Marshallese Chicken Stew)      Origin: Marshall Islands	Irish Carbonnade      Origin: Ireland	Ius in Mullos Assos (Sauce for Baked Red Mullet)      Origin: Roman
Iced Coconut Soup      Origin: Cayman Islands	Irish Ginger Cake      Origin: Ireland	Ius in Murena Elixa (Sauce for Poached Moray Eel)      Origin: Roman
Iced Curry Soup      Origin: Britain	Irish Plum Cake      Origin: Ireland
Idichakka Thoran (Raw Jackfruit Curry)      Origin: India	Irish Potato Cake      Origin: Ireland

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