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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Kokoda (Fijian Ceviche)      Origin: Fiji	Kuku Sabzi (Persian Herb Frittata)      Origin: Iran	Lakh (Sweet Millet Porridge)      Origin: Senegal
Kokoda (Oceanian Ceviche)      Origin: Papua New Guinea	Kuku wa Nazi (Chicken with Coconut Milk)      Origin: Kenya	Lakh Mauritanienne      Origin: Mauritania
Kokoda (Oceanian Ceviche)      Origin: Solomon Islands	Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry)      Origin: Maldives	Lakhou bissap      Origin: Senegal
Kokos Taart (Coconut Tart)      Origin: Sint Eustatius	Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives	Laksa      Origin: Malaysia
Kokos Taart (Coconut Tart)      Origin: Sint Maarten	Kukulu Musamma      Origin: Sri Lanka	Laksa Paste      Origin: Singapore
Kokos Taart (Coconut Tart)      Origin: Aruba	Kulfi      Origin: India	Laksa Paste      Origin: Malaysia
Kokos Taart (Coconut Tart)      Origin: Curacao	Kuli-kuli      Origin: Benin	Laksa Paste II      Origin: Malaysia
Kolacky      Origin: Poland	Kuli-kuli (Groundnut Cakes)      Origin: Nigeria	Lamb and Apricot Cape Malay Curry      Origin: South Africa
Kombdi Masala      Origin: India	Kulich (Russian Easter Cake)      Origin: Russia	Lamb and Cabbage Rolls      Origin: Britain
Kongodo (Peanut Brittle)      Origin: Equatorial Guinea	Kulich (Russian Easter Bread)      Origin: Russia	Lamb Biryani      Origin: Britain
Koozy II (Leg of Lamb)      Origin: Iraq	Kulikuli (Peanut Balls)      Origin: Nigeria	Lamb Biryani      Origin: India
Kopto à l'arachide (Kopto in Peanut Sauce)      Origin: Niger	Kuljon (Oysters Fried in Egg Batter)      Origin: Korea	Lamb Burgers with Mint and Pine Nuts      Origin: Cyprus
Korma Curry Paste      Origin: Britain	Kunun gyada      Origin: Nigeria	Lamb Chops with Pine-nut Lemon Crust      Origin: Fusion
Korma Masala      Origin: India	Kunun Kwakwa      Origin: Nigeria	Lamb Curry with Winter Vegetables and Spinach      Origin: Fusion
Koro Owu Soup (Cotton Seed Soup)      Origin: Nigeria	Kurambiedes (Greek Christmas Biscuits)      Origin: Greece	Lamb Flaps      Origin: Papua New Guinea
Kosrae Soup (Tuna, Banana and Coconut Milk Soup)      Origin: Federated States Micronesia	Kutia      Origin: Ukraine	Lamb Rogan Josh      Origin: India
Kotmis Satsivi (Roast Chicken with Walnut Sauce)      Origin: Georgia	Kwacoco with Banga Soup      Origin: Cameroon	Lamb Rogan Josh      Origin: Britain
Kougin Patatez (Breton Potato Cake)      Origin: France	Kwahu Nsusua Abomu (Turkey Berry and Fish Stew)      Origin: Ghana	Lamb shish with olive and walnut tahini      Origin: Britain
Koumrangan      Origin: Chad	Kwarezimal (Maltese Lenten Cake)      Origin: Malta	Lamb Stew with Chestnuts and Pomegranates      Origin: Georgia
Koumrangan avec Patte d'Arachide (Koumrangan with Peanut Paste)      Origin: Chad	Kwarezimal (Almond Cakes)      Origin: Malta	Lamb Tagine Pie      Origin: Fusion
Koupes (Minced Meat in a Wheat Flour Paste)      Origin: Cyprus	Kwerstkhi Nigozee Satsabelly (Egg Salad In Walnut Sauce)      Origin: Georgia	Lamb Tarkari (Lamb Yoghurt Curry)      Origin: Nepal
Kourabiedes (Greek Almond Crescents)      Origin: Greece	Kyazangi Kaukswe (Rice Noodles with Curry)      Origin: Myanmar	Lamb's Lettuce Pesto      Origin: Britain
Kozhukattai Payasam      Origin: India	L'Ham Lahlou (Sweet Lamb for Ramadan)      Origin: Algeria	Lammfärsfyllda squashbåtar (Lamb-stuffed Squash Boats)      Origin: Sweden
Kozi Ishtu (Keralan Chicken Ishtu)      Origin: India	La Bouille du Tchad (Chadian Porridge)      Origin: Chad	Lampara Curry      Origin: Sri Lanka
Kpé (Peanut Paste)      Origin: Central African Republic	La Bouillie      Origin: Chad	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos
Krækiberjasaft Chatni (Crowberry Chutney)      Origin: Iceland	La Galette des Rois (Kings Cake)      Origin: France	Laplap      Origin: Vanuatu
Krampez Yar (Cornish Chicken Pie)      Origin: England	La Salsa de Cacahuete (Peanut Sauce)      Origin: Equatorial Guinea	Laska      Origin: Malaysia
Kransekage Konfekt (Almond Allsorts)      Origin: Denmark	La Torta Tre Monti (Sammarinese Three Mountain Cake)      Origin: San Marino	Last-minute Mincemeat Christmas Cake      Origin: Britain
Kransekage Stænger (Danish Almond Sticks)      Origin: Denmark	Ladob Banan (Bananas in Coconut Milk)      Origin: Seychelles	Lauki Kofta Curry (Bottle Gourd Kofta Curry)      Origin: India
Kringle (Estonian Cinnamon Braid Bread)      Origin: Estonia	Lafet Time (Honey-glazed Pork with Salad)      Origin: Vanuatu	Launceston Cake      Origin: Britain
Kubecake      Origin: Ghana	Lahm Lhalou (Lamb Stew with Prunes)      Origin: Algeria	Lawves (Walnut Fudge)      Origin: Uzbekistan
Kuddelfleck (Tripe)      Origin: Luxembourg	Lahmajoun      Origin: Armenia	Layer Cake      Origin: Britain
Kujja Kulfi (Saffron and Nut Ice Cream)      Origin: India	Lahpet Thoke (Burmese Tea Leaf Salad)      Origin: Myanmar
Kuku Paka (Chicken-coconut Curry)      Origin: East Africa	Lakh      Origin: Senegal

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