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 2850 recipes in total:

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Quatre Epices      Origin: France	Rendang Daging (Malaysian Beef Rendang)      Origin: Malaysia	Rocoto Rellenos (Stuffed Rocoto Chillies)      Origin: Peru
Qubbajt (Maltese Nougat)      Origin: Malta	Rendang Fish Curry      Origin: Fusion	Rogan Josh Masala      Origin: Britain
Queijadinhas Crioulas (Creole Cheesecakes)      Origin: Cape Verde	Resalsike (Royal Fruit Stew)      Origin: England	Roman Gnocchi      Origin: British
Quemadmodum Sinapis Facias (How to Make Mustard)      Origin: Roman	Resmolle      Origin: England	Rose and Pistachio Tres Leches      Origin: Fusion
Queque de Zanahoria (Chilean Carrot Cake)      Origin: Chile	Restaurant-style Butter Chicken      Origin: India	Rose Petal Drop Scones      Origin: Britain
Quiche Dent-de-Lion (Swiss Dandelion Quiche)      Origin: Switzerland	Restaurant-style Monkfish Curry      Origin: Britain	Rosee (Rose Pudding)      Origin: England
Quick-as-a-Bunny Easter Egg Nests      Origin: American	Rhiwbob wedi Piclo (Pickled Rhubarb)      Origin: Welsh	Roulade Sévigné (Sévigné Roulade)      Origin: France
Quince and Chestnut Crumble Cake      Origin: Britain	Rhubarb and Apple Crumble with Toasted Nuts      Origin: Britain	Rourou Balls      Origin: Fiji
Quizaca (Cassava Leaf Stew)      Origin: Angola	Rhubarb and Elderflower Cake      Origin: Britain	Royal Beef Biryani      Origin: India
Qumbe (Coconut Squares)      Origin: Somalia	Rhubarb and Ginger Crumble      Origin: Italy	Ruggata (Almond Barley Water Cordial)      Origin: Malta
Rüeblitorte (Swiss Carrot Cake)      Origin: Switzerland	Rhubarb Crumble      Origin: Britain	Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei
Rad Na Moo (Pork with Noodles in Gravy)      Origin: Thailand	Ricciarelli (Sienese Christmas Biscuits)      Origin: Italy	Rum and Chocolate Cupcakes      Origin: Britain
Ragi Rava Ladoo      Origin: India	Rice and Peas      Origin: Jamaica	Rum And Coconut Bread Pudding      Origin: Cayman Islands
Ragoût aux épinards (Spinach Stew)      Origin: Central African Republic	Rice and Peas      Origin: Saint Kitts	Rum Balls      Origin: Aruba
Ragoût de Chévre au Riz (Goat Stew with Rice)      Origin: DR-Congo	Rice Flummery      Origin: Britain	Rum Raisin Cheesecake      Origin: Britain
Ragu alla Bolognese (Traditional Bolognese Sauce)      Origin: Italy	Rice Krispies Easter Eggs      Origin: American	Rwandan Beef Stew      Origin: Rwanda
Raj Beef Curry      Origin: Anglo-Indian	Rice Pudding Muffins (Rice Pudding Muffins)      Origin: Britain	Rwlâd Bara Lawr (Laverbread Roulade)      Origin: Welsh
Rangeenak (Persian Date Dessert)      Origin: Iran	Rice Pudding Pasty      Origin: England	Rygh in sauce (Ruffe in Sauce)      Origin: England
Ras el hanout      Origin: North Africa	Rice Pudding with Meadowsweet and Compote of Wild Cherries      Origin: Britain	Rys (Rice)      Origin: England
Ras Malai      Origin: India	Rice Sticks with Beef in Black Bean Sauce      Origin: China	Ryse of Flesh (Rice Accompaniment)      Origin: England
Rasabali      Origin: India	Rich and Dark Christmas Cake      Origin: British	Saagwala Murg (Chicken Saagwala)      Origin: India
Rasam      Origin: Southern India	Rich Chocolate Cake      Origin: British	Saak-er Ghanto      Origin: Bangladesh
Rasmalai      Origin: India	Rich Fruit Cake      Origin: British	Saba Callaloo      Origin: Saba
Raspberry Jam Shortbreads      Origin: Britain	Rich Manx Bunloaf      Origin: Manx	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba
Ratafia Biscuits      Origin: Scotland	Ris à l'Amande (Danish Almond Rice Pudding)      Origin: Denmark	Sabut Garam Masala      Origin: India
Raw Seaweed Salad      Origin: Fusion	Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk)      Origin: Comoros	Sacha Sauce      Origin: Taiwan
Red Chicken Mole      Origin: Mexico	Roast Chestnuts      Origin: Britain	Sack Posset      Origin: Britain
Red Clover and Almond Biscuits      Origin: Britain	Roast Lamb with Pesto Stuffing      Origin: Britain	Saffron Black Cardamom Fudge      Origin: Pakistan
Red Curry Cambogee with Meat      Origin: Cambodia	Roast Pheasant with Cobnut Butter      Origin: Britain	Saffron Chicken Korma with Wholemeal Paratha      Origin: India
Red Curry Dipping Sauce      Origin: Thailand	Roast Potato Gnocchi      Origin: British	Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon
Red Curry Risotto with Prawns      Origin: Fusion	Roasted breadfruit and smoked herring      Origin: Saint Lucia	Safra (Semolina and Date Cake)      Origin: Libya
Red-red with Spiced Plantains      Origin: Ghana	Roasted Hazelnuts      Origin: Britain	Sago Pudding with Gula Malacca      Origin: Singapore
Reform Cake with Almonds      Origin: Serbia	Robinson      Origin: Martinique
Rendang Curry Paste      Origin: Fusion	Rochers Congolaise (Congolese Rock Cakes)      Origin: Congo

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