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 3912 recipes in total:

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Le Vitréais, le gâteau aux pommes de Vitré (Vitré Apple Cake)      Origin: France	Liberian Sour Milk      Origin: Liberia	Maandazi (Swahili Doughnuts)      Origin: Tanzania
Lebanese Sabaa Baharat      Origin: Lebanon	Libyan Camel Meatballs      Origin: Libya	Macadamia Nut and Toffee Tart      Origin: Australia
Lebanese-style Braaied Fruit Salad      Origin: South Africa	Lime Pickle      Origin: India	Macadamia Nut Cheesecake      Origin: American
Leber Knödelsuppe (Liver Dumpling Soup)      Origin: Liechtenstein	Lincolnshire Haslet      Origin: England	Macadamia Nut Pie      Origin: Marshall Islands
Leche Frys in Lentoun (Almond Milk Fruit Pie)      Origin: England	Linden Fruit Coffee      Origin: American	Macadamia Tart      Origin: Australia
Leche Lumbard (Lombardy Cream)      Origin: England	Linzer Torte      Origin: Germany	Macanese Choy Sum      Origin: Macau
Leftover Porridge Muffins      Origin: Scotland	Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)      Origin: Welsh	Macanese-style Portuguese Curry Chicken      Origin: Macau
Leftover Turkey and Chickpea Curry      Origin: Fusion	Llysiau Pob (Roast Vegetables)      Origin: Welsh	Macaroon-topped Mince Pies      Origin: Britain
Leftover Turkey Fricassee      Origin: Scotland	Lobio Supi (Red Bean Soup)      Origin: Georgia	Macaroons      Origin: Britain
Leftovers Butter Turkey      Origin: Britain	Lobster Croquets      Origin: Britain	Macau-style Portuguese Curry Chickeno (Macau-style Portuguese Curry Chicken)      Origin: Portugal
Leftovers Stir-fry with Green Papaya      Origin: American	Locro Argentino (Beef and Hominy Stew)      Origin: Argentina	Machali aur Daal (Fish and Lentil Curry)      Origin: India
Leftovers Turkey Curry      Origin: America	Locro de Zapallo      Origin: Peru	Mackerel Run Down      Origin: Jamaica
Lemon Chilli Chicken      Origin: Cocos Islands	Lomo de Cerdo Relleno (Stuffed Pork Loin)      Origin: Spain	Mackerel with currant sauce and radicchio      Origin: Britain
Lemon Curd Tassie      Origin: American	Longan Tong Sui (Snow Fungus Dessert Soup)      Origin: China	Mada (Green Banana Dumplings)      Origin: Norfolk Island
Lemon Myrtle Coconut Rice      Origin: Fusion	Lonumirus (Maldives Chilli Sambal)      Origin: Maldives	Madaba (Cassava Leaf and Coconut Stew)      Origin: Britain
Lemon Nut Loaf      Origin: New Zealand	Lorne Sausage      Origin: Scotland	Madeira Loaf Cake      Origin: Britain
Lemon Pepper Sea Bass      Origin: Fusion	Loseyns in Fysch Day (Lozenge Cakes for Fish Day)      Origin: England	Madungo Bakes      Origin: Saint Vincent
Lemon Pistachio Snacking Cake      Origin: Britain	Loubia bil Luz (Green Beans with Almonds)      Origin: Algeria	Mafé      Origin: Senegal
Lemongrass Curry      Origin: Cambodia	Lū (Baked Taro Leaf Parcels)      Origin: Tonga	Mafé Malienne (Malian Mafé)      Origin: Mali
Lenticulam de castaneis (Lentils and Chestnuts)      Origin: Roman	Lū (Baked Taro Leaf Parcels)      Origin: Wallis Futuna	Mafé Poulet (Chicken Mafé)      Origin: Senegal
Lentil and Hazelnut Burgers      Origin: Britain	Lu Pulu (Corned Beef and Onion in Taro Leaves)      Origin: Tonga	Mafa (Breadfruit Pudding)      Origin: Marshall Islands
Lentil Curry with Japanese Knotweed and Sweet Potatoes      Origin: Fusion	Lucaniae (Lucanian Sausages)      Origin: Roman	mafè tatou nènn (Naked Peanut Stew)      Origin: Mali
Lentil Curry with Rhubarb and Sweet Potatoes      Origin: Fusion	Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles)      Origin: Roman	Maffé de Tabaski (Maffé for Tabaski)      Origin: Cote dIvoire
Lentil Hashwa      Origin: UAE	Lupis (Sticky Rice Rolls with Palm Sugar Syrup)      Origin: Indonesia	Maffé Mauritanienne (Aubergines and Pumpkin)      Origin: Mauritania
Leporem Farsum (Stuffed Hare)      Origin: Roman	Lupulu (Coconut Cream and Onion in Taro Leaves)      Origin: Tonga	Maffe aux Legumes Arachide (Beef or Lamb in Peanut Butter)      Origin: Senegal
Leporem Farsum (Stuffed Hare)      Origin: Roman	Lychee Spice Smoothie      Origin: American	Magaj      Origin: India
Leporem Isiciatum (Hare Forcemeat)      Origin: Roman	M'Baazi      Origin: Kenya	Magimbi ya nadzi (Taro in Coconut Milk)      Origin: Mayotte
Leshes fryed in Lenton (Fried Cakes for Lent)      Origin: England	M'Chuzi wa Nyama (Zanzibar-style Beef Curry)      Origin: Britain	Maharagwe (Spiced Red Beans in Coconut Milk)      Origin: Kenya
Lièvre fumé à l'odika (Smoked Rabbit with Ogbono)      Origin: Gabon	Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel)      Origin: Welsh	Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India
Liberian Cassava Bread      Origin: Liberia	M'borokhé (Peanut Sauce with Spinach)      Origin: Mali	Mahi Shekam Por (Persian Stuffed Fish)      Origin: Iran
Liberian Cornbread      Origin: Liberia	M'tsolola (Fish and Plantain stew in Coconut Milk)      Origin: Comoros	Maidd ac Ŵy (Egg Whey)      Origin: Welsh
Liberian Rice Bread      Origin: Liberia	Ma'amool B'jowz (Easter Walnut Biscuits)      Origin: Lebanon	Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh
Liberian Rice Bread II      Origin: Liberia	Maafé      Origin: Mali
Liberian Shortbread      Origin: Liberia	Maafe (Meat Peanut Stew)      Origin: Mali

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