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 4134 recipes in total:

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Aruban Iced Coconut Soup      Origin: Aruba	Azevias de Feijão (Sweet White Bean Pockets)      Origin: Portugal	Baked Cod with Ginger on Asparagus      Origin: Australia
Asabia el Aroos (Brides' Fingers)      Origin: Afghanistan	Azevias de Grão (Sweet Chickpea Pockets)      Origin: Portugal	Baked Date Oatmeal      Origin: Fusion
Ash Gourd Coconut Curry      Origin: India	Azindéssi aux Boeuf (Beef in Peanut Sauce)      Origin: Togo	Baked Eggs Florentine      Origin: Italy
Ashkenazi Charoset      Origin: Jewish	Azindéssi aux Poisson (Peanut Sauce with Fish)      Origin: Togo	Baked Papaya with Sweet Coconut Cream      Origin: Marshall Islands
Asian Duck Curry      Origin: Fusion	Azindéssi aux Poulet (Peanut Sauce with Chicken)      Origin: Togo	Baked Parsnips Irish Style      Origin: Ireland
Asian-style Lettuce Wraps      Origin: Fusion	Azinkokoui aux Bloms (Azinkokoui with Blom Sausages)      Origin: Togo	Baked Persimmon Pudding      Origin: New Zealand
Asian-style Seared Sea Bass      Origin: Fusion	Bánh lọt (Sweet Rice Pasta)      Origin: Vietnam	Baked Pilchards with Orange and Pine Nuts      Origin: Britain
Assegas n Tajin s Ifrawen (Camel tagine with dried apricots)      Origin: Western Sahara	Béchamel      Origin: Britain	Baked Rice Custard      Origin: Australia
Aşure (Noah's Pudding)      Origin: Northern Cyprus	Bò Tái Chanh (Lemon-cured Beef with Rice Paddy Herb)      Origin: Vietnam	Baked Rice Pudding with Peanuts      Origin: Tanzania
Ataanme Nmliche (Tiger Nut Pudding)      Origin: Ghana	Bûche de Noël (Yule Log)      Origin: France	Baked Salmon Fillet with Pickled Cranberries, Parsley and Pistachios      Origin: Britain
Atadwe Milkye (Silky Tigernut Pudding)      Origin: Ghana	Bột Cary (Vietnamese Curry Powder)      Origin: Vietnam	Baked, Spiced, Red Cabbage      Origin: Canada
Atok Ohwono (Dried Fish in Peanut Sauce)      Origin: Equatorial Guinea	Baabath (Tripe Curry)      Origin: Sri Lanka	Bakewell Mince Pies      Origin: Britain
Atwemo (Twisted Cakes)      Origin: Ghana	Bacalao a la Crema de Espárragos y Pimientos (Salt Cod with Cream of Asparagus and Peppers)      Origin: Spain	Bakewell Tart      Origin: Britain
Aubergine et Citrouille à la pâte d’arachides (Aubergine and Pumpkin with Peanut Paste)      Origin: Senegal	Bacalao con Pasas y Piñones (Cod with Raisins and Pine Nuts)      Origin: Spain	Bakewell Tart II      Origin: Britain
Aubergines et au Potiron (Aubergines and Pumpkin)      Origin: Mali	Bacalao Encebollado con Almendras al Estilo Canario (Cod with Onions and Almonds, Canary Style)      Origin: Spain	Baklava      Origin: Northern Cyprus
Augurken (Dutch Lunch Pickles)      Origin: Netherlands	Bacon Clapshot      Origin: Scotland	Baklawa      Origin: Egypt
Aumonières aux pommes et aux marrons (Apple and Chestnut Purses)      Origin: France	Bacon Koftas      Origin: Britain	Baklazhan Pkhali (Aubergine Pkhali)      Origin: Georgia
Aunu Senebre      Origin: Papua	Badam Puri      Origin: India	Balachaung Gyaw (Fried Dried Shrimp with Chillies)      Origin: Myanmar
Aunu Senebre      Origin: Papua New Guinea	Badanekaayi Gojju (Brinjal Curry)      Origin: India	Balchão de Camarão (Goan Prawn Pickle)      Origin: India
Aurangabadi Naan Qaliya      Origin: India	Baekse Karē (Korean Curry Rice)      Origin: Korea	Ballymaloe Fruit Tarts      Origin: Ireland
Authentic Mole Poblano      Origin: Mexico	Bagea Sagu (Sago Bagea Biscuits)      Origin: Papua	Balti Chicken Pasanda      Origin: Britain
Autumn Cheesecake      Origin: Britain	Bahama Mama Smoothie      Origin: American	Balushahi      Origin: India
Avocado and Basil Leaf Pesto      Origin: Fusion	Bahki Kufta (Chickpea and Wheat Balls Stuffed with Peanut Butter)      Origin: Armenia	Bambam (Cassava Bread)      Origin: Saint Vincent
Avocado Toasts with Flowers and Soft-boiled Eggs      Origin: Australia	Bahrain Baharat Spice Blend      Origin: Bahrain	Bambukeyo Bongara (Maldives Breadfruit Curry)      Origin: Maldives
Ayam Begana (Chicken Begana)      Origin: Cocos Islands	Baileys Syllabub      Origin: Ireland	Bammy      Origin: Jamaica
Ayam Bumbu Rujak (Chicken with Rujak Gravy)      Origin: Indonesia	Bajan Chicken and Coconut Curry      Origin: Bahamas	Banana Akara      Origin: Sierra Leone
Ayam Goreng (Malaysian Fried Chicken)      Origin: Malaysia	Bajan Sweet Bread      Origin: Barbados	Banana and Chestnut Crumble      Origin: Britain
Ayam Masak Lemak (Spicy Fenugreek Meat)      Origin: Malaysia	Bakari Riha (Mutton Curry)      Origin: Maldives	Banana and Peanut Butter Ice Cream      Origin: American
Ayam Masak Lemak (Chicken in Creamy Coconut)      Origin: Malaysia	Bake and Saltfish      Origin: Guyana	Banana Coconut Muffins (Banana Coconut Muffins)      Origin: American
Ayam Panggang (Grilled Whole Chicken)      Origin: Indonesia	Bakeapple Chicken Curry      Origin: Canada	Banana Ice Cream      Origin: Britain
Ayam Panggang      Origin: Christmas Island	Baked Beans with Nigerian Seasonings      Origin: African Fusion	Banana Ketchup      Origin: Jamaica
Ayimonlou et N'gbagba (Togolese Rice and Beans with N'gbagba)      Origin: Togo	Baked Butternut Squash with Cranberries      Origin: American	Banana Lassi      Origin: India
Azerbaijani Plav (Azerbaijani Pilaf)      Origin: Azerbaijan	Baked Celeriac with Wild Mushrooms and Cobnut Relish      Origin: Britain
Azevias de Batata Doce (Sweet Potato Pockets)      Origin: Portugal	Baked Cod and Egg Sauce      Origin: Scotland

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