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 2851 recipes in total:

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Olio di Peperoncino (Chilli Oil)      Origin: Italy	Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa	Paska Babka (Easter Babka)      Origin: Ukraine
Oluwombo      Origin: Uganda	Pan Haggis      Origin: Scotland	Paska Bobka (Polish Easter Bread)      Origin: Poland
Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet)      Origin: Namibia	Pan Puddings      Origin: Scotland	Paskalya Çöreği (Turkish Easter Bread)      Origin: Turkey
Opor Ayam (Java Chicken Curry)      Origin: Indonesia	Pan-fried Megrim Sole with Creamed Spinach      Origin: Britain	Paskha (Russian Easter Cheesecake)      Origin: Russia
Opor Ayam Jawa (Javanese Coconut Curry Chicke)      Origin: Indonesia	Panang Curry Paste      Origin: Thailand	Passatelli in Brodo (Passatelli in Broth)      Origin: Italy
Orange and Walnut Blintzes      Origin: American	Pane della colomba di Pasqua (Italian Easter Dove Bread)      Origin: Italy	Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino
Orange Crumble Mince Pies      Origin: Britain	Paneer Butter Masala      Origin: India	Passion Cake      Origin: Britain
Orange Mincemeat      Origin: Britain	Paneer Capsicum Curry      Origin: India	Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies)      Origin: Welsh
Orange Olive Oil Cake      Origin: Fusion	Paneer Kofta      Origin: India	Pastai Briwgig Eidion a Nionod (Leek and Caerphilly Cheese Crumble Tart)      Origin: Welsh
Oranges in Syrup      Origin: Britain	Paneer Lababdar      Origin: India	Pastai Cig Llo (Veal Pie)      Origin: Welsh
Orecchiette with Mushroom Sauce      Origin: Italy	Paneer Lababdar      Origin: India	Pastai Cig oen Cymraeg a Phwmpen (Welsh Lamb and Marrow Pie)      Origin: Welsh
Orehnjaca (Walnut Roll)      Origin: Croatia	Paneer Makhani      Origin: India	Pastai Cwnhingen (Rabbit Pie)      Origin: Welsh
Orenau wedi Llenwi (Stuffed Oranges)      Origin: Welsh	Paneer Makhanwala      Origin: India	Pastai Ystumllwynarth (Oystermouth Pie)      Origin: Welsh
Orugli Vesak (Lemony Sponge Cake Dessert)      Origin: Croatia	Paneer Maza (Chilli Paneer)      Origin: India	Pastel De Choclo (Corn Pudding)      Origin: Argentina
Ottogi Karē (Ottogi Curry)      Origin: Korea	Paneer Pasanda      Origin: India	Pastiera Napoletana (Naples Easter Cakes)      Origin: Italy
Ox-heart Black Curry      Origin: Sri Lanka	Paneer Sukka      Origin: India	Pastilla (Moroccan Meat Pie)      Origin: Morocco
Oxeye Daisy Chopsuey      Origin: Fusion	Paneer Tikka Masala      Origin: India	Patiala Chicken Curry      Origin: India
Oxford Sausages      Origin: England	Panettone      Origin: Italy	Patina Cotidiana II (Everyday Casserole II)      Origin: Roman
Pâté Nadolig (Christmas Pâté)      Origin: Welsh	Panforte      Origin: Italy	Patina Versatilis (Upside-down Dish)      Origin: Roman
Pâtes 'Teuf-Teuf' (Pasta 'Teuf-Teuf')      Origin: Mali	Panjiri      Origin: India	Patina Versatilis Vice Dulci (Nut Custard Turnover)      Origin: Roman
Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Pansotti di Rapallo (Pansotti with Walnut Sauce)      Origin: Italy	Patinam Apicianam (Apician Casserole)      Origin: Roman
Paalag Gosht (Mughlai Lamb with Spinach)      Origin: India	Pão de Cacau (Chocolate Loaf)      Origin: Sao Tome	Patinam ex Lacte (Milk Casserole)      Origin: Roman
Pad Gra Prow (Holy Basil Beef)      Origin: Thailand	Pão Doce      Origin: Sao Tome	Patka sa kiselim kupusom (Duck with Sauerkraut)      Origin: Croatia
Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand	Papaya and Orange Soup      Origin: Anguilla	Pau-Pau Chatni (Papaya Chutney)      Origin: Seychelles
Pad See Ew (Stir-fried Pork with Noodles and Broccoli)      Origin: Thailand	Papaya Pudding      Origin: Aruba	Pav Bhaji Masala      Origin: India
Pad Thai      Origin: Thailand	Papeeta Kari (Green Papaya Curry)      Origin: India	Payn Ragonn      Origin: England
Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Paradise Cake      Origin: Scotland	Pe Htamin (Lentil Rice)      Origin: Myanmar
Padipe Saasmi (Utupi-style Red Amaranth Leaf Curry)      Origin: India	Parmentier de Canard (Duck Parmentier)      Origin: France	Pe Kyar Zan Thoke (Glass Noodle Salad)      Origin: Myanmar
Palandi      Origin: Sri Lanka	Parthade Curry      Origin: India	Peanut and Chicken Kebabs      Origin: Britain
Palandy      Origin: Sri Lanka	Party Cupcakes      Origin: Britain	Peanut and Greens Soup      Origin: African Fusion
Palaver 'Sauce'      Origin: West Africa	Pasanda Sauce      Origin: Britain	Peanut Brittle      Origin: Britain
Palaver Chicken      Origin: Ghana	Pashka      Origin: Russia	Peanut Butter Cheesecake      Origin: Britain
Palm Soup Base #2      Origin: Liberia	Paska Babka (Easter Babka)      Origin: Belarus
Pamplona de Puerco (Barbecued Stuffed, Rolled Pork)      Origin: Uruguay	Paska Babka (Easter Babka)      Origin: Russia

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