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 4553 recipes in total:

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Le Ndolé Camerounais (Cameroonian Ndolé)      Origin: Cameroon	Liberian Rice Bread      Origin: Liberia	Lychee Spice Smoothie      Origin: American
Le Vitréais, le gâteau aux pommes de Vitré (Vitré Apple Cake)      Origin: France	Liberian Rice Bread II      Origin: Liberia	M'Baazi      Origin: Kenya
Leamington Sauce      Origin: British	Liberian Shortbread      Origin: Liberia	M'Boa com Xima (Pumpkin Leaves in Peanut Sauce with Prawns)      Origin: Mozambique
Lebanese Sabaa Baharat      Origin: Lebanon	Liberian Sour Milk      Origin: Liberia	M'chicha (Spinach with Peanuts)      Origin: Tanzania
Lebanese-style Braaied Fruit Salad      Origin: South Africa	Libyan Camel Meatballs      Origin: Libya	M'Chuzi wa Nyama (Zanzibar-style Beef Curry)      Origin: Britain
Leber Knödelsuppe (Liver Dumpling Soup)      Origin: Liechtenstein	Lime Pickle      Origin: India	M'rouzia (Lamb Tagine with Sultanas, Almonds and Honey)      Origin: Morocco
Leche Frys in Lentoun (Almond Milk Fruit Pie)      Origin: England	Lincolnshire Haslet      Origin: England	Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel)      Origin: Welsh
Leche Lumbard (Lombardy Cream)      Origin: England	Linden Fruit Coffee      Origin: American	M'borokhé (Peanut Sauce with Spinach)      Origin: Mali
Leftover Porridge Muffins      Origin: Scotland	Linguine with saffron, roasted garlic, herb butter and hazelnuts      Origin: Britain	M'tsolola (Fish and Plantain stew in Coconut Milk)      Origin: Comoros
Leftover Turkey and Chickpea Curry      Origin: Fusion	Linzer Torte      Origin: Germany	Ma'amool B'jowz (Easter Walnut Biscuits)      Origin: Lebanon
Leftover Turkey Fricassee      Origin: Scotland	Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)      Origin: Welsh	Maafé      Origin: Mali
Leftovers Butter Turkey      Origin: Britain	Llysiau Pob (Roast Vegetables)      Origin: Welsh	Maafe (Meat Peanut Stew)      Origin: Mali
Leftovers Stir-fry with Green Papaya      Origin: American	Lobio Supi (Red Bean Soup)      Origin: Georgia	Maandazi (Swahili Doughnuts)      Origin: Tanzania
Leftovers Turkey Curry      Origin: America	Lobster Croquets      Origin: Britain	Macadamia Nut and Toffee Tart      Origin: Australia
Lemon Chilli Chicken      Origin: Cocos Islands	Lobster Cutlets      Origin: British	Macadamia Nut Cheesecake      Origin: American
Lemon Curd Tassie      Origin: American	Lobster Quenelles      Origin: British	Macadamia Nut Pie      Origin: Marshall Islands
Lemon Myrtle Coconut Rice      Origin: Fusion	Lobster Soup      Origin: British	Macadamia Tart      Origin: Australia
Lemon Nut Loaf      Origin: New Zealand	Locro Argentino (Beef and Hominy Stew)      Origin: Argentina	Macanese Choy Sum      Origin: Macau
Lemon Pepper Sea Bass      Origin: Fusion	Locro de papa (Ecuadorian potato and cheese soup)      Origin: Ecuador	Macanese-style Portuguese Curry Chicken      Origin: Macau
Lemon Pistachio Snacking Cake      Origin: Britain	Locro de Zapallo      Origin: Peru	Macarons Maïs Violette (Violet Cornmeal Macaroons)      Origin: France
Lemongrass Curry      Origin: Cambodia	Lomo de Cerdo Relleno (Stuffed Pork Loin)      Origin: Spain	Macaroon-topped Mince Pies      Origin: Britain
Lenticulam de castaneis (Lentils and Chestnuts)      Origin: Roman	Longan Tong Sui (Snow Fungus Dessert Soup)      Origin: China	Macaroons      Origin: Britain
Lentil and Hazelnut Burgers      Origin: Britain	Lonumirus (Maldives Chilli Sambal)      Origin: Maldives	Macau-style Portuguese Curry Chickeno (Macau-style Portuguese Curry Chicken)      Origin: Portugal
Lentil Curry with Japanese Knotweed and Sweet Potatoes      Origin: Fusion	Lorne Sausage      Origin: Scotland	Machali aur Daal (Fish and Lentil Curry)      Origin: India
Lentil Curry with Rhubarb and Sweet Potatoes      Origin: Fusion	Loseyns in Fysch Day (Lozenge Cakes for Fish Day)      Origin: England	Mackerel Run Down      Origin: Jamaica
Lentil Hashwa      Origin: UAE	Loubia bil Luz (Green Beans with Almonds)      Origin: Algeria	Mackerel with currant sauce and radicchio      Origin: Britain
Leporem Farsum (Stuffed Hare)      Origin: Roman	Lū (Baked Taro Leaf Parcels)      Origin: Tonga	Mada (Green Banana Dumplings)      Origin: Norfolk Island
Leporem Farsum (Stuffed Hare)      Origin: Roman	Lū (Baked Taro Leaf Parcels)      Origin: Wallis Futuna	Madaba (Cassava Leaf and Coconut Stew)      Origin: Britain
Leporem Isiciatum (Hare Forcemeat)      Origin: Roman	Lu Pulu (Corned Beef and Onion in Taro Leaves)      Origin: Tonga	Madeira Loaf Cake      Origin: Britain
Leshes fryed in Lenton (Fried Cakes for Lent)      Origin: England	Lucaniae (Lucanian Sausages)      Origin: Roman	Madungo Bakes      Origin: Saint Vincent
Lesser Celandine Potato Salad      Origin: British	Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles)      Origin: Roman	Mafé      Origin: Senegal
Lièvre fumé à l'odika (Smoked Rabbit with Ogbono)      Origin: Gabon	Lupis (Sticky Rice Rolls with Palm Sugar Syrup)      Origin: Indonesia	Mafé Malienne (Malian Mafé)      Origin: Mali
Liberian Cassava Bread      Origin: Liberia	Lupulu (Coconut Cream and Onion in Taro Leaves)      Origin: Tonga
Liberian Cornbread II      Origin: Liberia	Luwombo ()      Origin: Uganda

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