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 3652 recipes in total:

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Nettle Leaf Pesto      Origin: Britain	Nkatenkwan (Ghanaian Peanut Soup)      Origin: Ghana	Oarweed Chips      Origin: British
Nettle Purée Fritters      Origin: Britain	Nnam Owondo      Origin: Cameroon	Oat Mittai with Fruit and Nuts      Origin: India
Nettle, Squash and Almond Curry      Origin: Britain	No Bake Cheesecake      Origin: Britain	Oatmeal Bilberry Bread      Origin: Northern Ireland
Neujahrspretzel (German New Year's Pretzels)      Origin: Germany	No Crust Easter Pie      Origin: American	Oatmeal Posset      Origin: Scotland
Nevis Jerk Marinade      Origin: Saint Kitts	No-bake Peanut Butter Flapjack      Origin: Britain	Obe Ata (Nigerian Pepper Soup)      Origin: Nigeria
New Caledonian Raw Fish Salad      Origin: New Caledonia	Nom Banh Chok      Origin: Cambodia	Obe Eja Dindin (Fried Fish Stew)      Origin: Nigeria
New Orleans Style Pumpkin Pie      Origin: South Africa	Non-alcoholic Glögg      Origin: Sweden	Obe Eja Tutu (Fresh Fish Stew)      Origin: Nigeria
New Zealand Beef Curry      Origin: New Zealand	Noodle Curry Paste      Origin: Laos	Ocopa de Camarones (Prawn Ocopa)      Origin: Peru
New Zealand Chicken Curry      Origin: New Zealand	Nori-wrapped Mochiko Chicken      Origin: Hawaii	Octopus Curry      Origin: Seychelles
New Zealand Coconut Lamb Curry with Cashews      Origin: New Zealand	Normandy Cheesecake      Origin: Britain	Ofio Drink (Tiger Nut Drink)      Origin: Nigeria
New Zealand Norfolk Fruit Chutney      Origin: New Zealand	North Indian Garam Masala      Origin: India	Ogbono Soup      Origin: Nigeria
Ngege with Peanut Sauce (Tilapia with Peanut Sauce)      Origin: East Africa	North-Africa Style Breast of Lamb      Origin: Fusion	Ogbono Soup with Ugwu      Origin: Nigeria
Ngukassa (Plantain Soup)      Origin: Central African Republic	Noteye (Nutty)      Origin: England	Ogbono Soup with Waterleaf      Origin: Nigeria
Nhopi (Maize Meal with Pumpkin)      Origin: Zimbabwe	Nougat d'Arachide (Peanut Nougat)      Origin: Togo	Ohn Htamin (Burmese Coconut Rice)      Origin: Myanmar
Nhopi (Corn Meal with Pumpkin)      Origin: Zimbabwe	Nougat Glacé (Iced Nougat)      Origin: France	Ohn-No Khaukswe (Coconut Noodles)      Origin: Myanmar
Nhopi Dovi (Pumpkin with Groundnut Sauce)      Origin: Zimbabwe	Nougat Traditionelle (Traditional Nougat)      Origin: France	Oil-based Flapjacks      Origin: Britain
Nigerian Catfish Stew      Origin: Nigeria	Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)      Origin: England	Oka Popo (Samoan Raw Fish)      Origin: Samoa
Nigerian Chicken Stew      Origin: Nigeria	Nuernberger Rostbratwuerste (Nuremberg Grilled Sausage)      Origin: Germany	Oka Popo (Samoan Raw Fish)      Origin: American Samoa
Nigerian Goat Stew      Origin: Nigeria	Num Banh Choc (Rice Noodle Fish Soup)      Origin: Cambodia	Okok (Eru Leaf Stew)      Origin: Cameroon
Nigerian Groundnut Soup      Origin: Nigeria	Nước Cốt Dừa (Coconut Milk Sauce)      Origin: Vietnam	Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria
Nigerian Guinea Fowl Stew      Origin: Nigeria	Nusszopf (German Nut Braid with Marzipan)      Origin: Namibia	Olan      Origin: India
Nigerian Guineafowl Pepper Soup      Origin: Nigeria	Nut-topped Sticky Toffee Pudding      Origin: Britain	Old Bay Seasoning Mix      Origin: American
Nigerian Pancakes with Prawns      Origin: Nigeria	Nutella Swirl Banana Muffins      Origin: Britain	Old Fashioned Carrot Pudding      Origin: British
Nigerian Pancakes with Suya-spiced Tofu Scramble      Origin: Nigeria	Nutty Fridge Cake      Origin: American	Olio di Peperoncino (Chilli Oil)      Origin: Italy
Nigerian Peanut Fool      Origin: Nigeria	Nutty Moroccan Couscous      Origin: Morocco	Oluwombo      Origin: Uganda
Nigerian Pepper Soup Spices      Origin: Nigeria	Nutty Rice Burgers      Origin: Britain	Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet)      Origin: Namibia
Nigerian Spicy Scrambled Eggs      Origin: Nigeria	Nyaba      Origin: Sudan	Oman Baharat      Origin: Oman
Nigerian-style Spaghetti      Origin: Nigeria	Nyeleng (Beef and Peanut Gumbo)      Origin: Senegal	Onion Sauce      Origin: British
Nihari Masala      Origin: India	Nyembwe Sauce      Origin: Gabon	Opor Ayam (Java Chicken Curry)      Origin: Indonesia
Nila Bumbu Acar (Sour Spicy Carp)      Origin: Indonesia	Nyete Greens with Peanut Butter      Origin: South Sudan	Opor Ayam Jawa (Javanese Coconut Curry Chicke)      Origin: Indonesia
Nilgiri Chicken Korma      Origin: India	Nyona Penang Assam Laska      Origin: Malaysia	Orange and Pomegranate Cake      Origin: Britain
Niter Kebbeh (Spiced Ghee)      Origin: Ethiopia	Nyonya Curry Paste      Origin: Singapore	Orange and Walnut Blintzes      Origin: American
Njahi in Coconut Sauce (Kenyan Black Beans in Coconut Sauce)      Origin: Kenya	Nyonya-style Curry with Eggs      Origin: Malaysia
Njandu Curry (Kerala Crab Curry)      Origin: India	Nyponsoppa (Wild Rosehip Soup)      Origin: Sweden

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