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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Mafé Poulet (Chicken Mafé)      Origin: Senegal	Malaysian Chicken Curry      Origin: Christmas Island	Mangalorean Spinach and Black Eyed Beans Curry      Origin: India
Mafa (Breadfruit Pudding)      Origin: Marshall Islands	Malaysian Chicken Curry      Origin: Cocos Islands	Mango Atjar      Origin: South Africa
mafè tatou nènn (Naked Peanut Stew)      Origin: Mali	Malaysian Chicken Curry      Origin: Malaysia	Mango Coconut Ladoo      Origin: Anglo-Indian
Maffé de Tabaski (Maffé for Tabaski)      Origin: Cote dIvoire	Malaysian Chicken Curry      Origin: Malaysia	Mango Falooda      Origin: Pakistan
Maffé Mauritanienne (Aubergines and Pumpkin)      Origin: Mauritania	Malaysian Chicken Satay      Origin: Malaysia	Mango Papaya Sherbet      Origin: Nauru
Maffe aux Legumes Arachide (Beef or Lamb in Peanut Butter)      Origin: Senegal	Malaysian Goat Rendang      Origin: Malaysia	Mango Pomelo Sago Pudding      Origin: China
Magaj      Origin: India	Malaysian Kapitan Chicken      Origin: Malaysia	Mango Seboseb      Origin: Palau
Magimbi ya nadzi (Taro in Coconut Milk)      Origin: Mayotte	Malaysian Kurma Powder      Origin: Malaysia	Mango wedi Piclo (Pickled Mangoes)      Origin: Welsh
Maharagwe (Spiced Red Beans in Coconut Milk)      Origin: Kenya	Malaysian Laksa      Origin: Malaysia	Mangoes with Sticky Coconut Rice      Origin: Brunei
Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India	Malaysian Lamb Rendang      Origin: Malaysia	Månha Titiyas (Coconut Crêpe)      Origin: Guam
Mahi Shekam Por (Persian Stuffed Fish)      Origin: Iran	Malaysian Meat Curry Powder      Origin: Malaysia	Mani (Rice Sweet Dish)      Origin: India
Maidd ac Ŵy (Egg Whey)      Origin: Welsh	Malaysian Peanut Sauce      Origin: Malaysia	Mankaron (Antillean Macaron)      Origin: Aruba
Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh	Malewa (Bamboo and Peanut Soup)      Origin: Uganda	Mankaron (Antillean Macaron)      Origin: Bonaire
Maids of Honour      Origin: England	Mallorcan-style Easter Lamb      Origin: Britain	Mankaron (Antillean Macaron)      Origin: Curacao
Maids of Honour Tarts      Origin: Britain	Mallow Leaf Peanut Sauce      Origin: Fusion	Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters)      Origin: Peru
Maidstone Biscuits      Origin: England	Mallow Leaf Stew II      Origin: African Fusion	Mansaf      Origin: Jordan
Majarete (Dominican Corn Pudding)      Origin: Dominican Republic	Mallow-leaf Stew      Origin: African Fusion	Maouchi b'Zaatar (Manoush and Spice Rounds)      Origin: Lebanon
Makarara (Orange and Vanilla Comorian Sweet Cake)      Origin: Comoros	Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)      Origin: India	Maple Pecan Cupcakes      Origin: American
Makaronia tou Fournou (Oven-baked Macaroni with Layers of Minced Meat)      Origin: Cyprus	Malvani Fish Curry      Origin: India	Maple Pecan Pie      Origin: American
Make-ahead Mulled Wine Cake      Origin: Britain	Malvani Masala      Origin: India	Marchpane      Origin: Britain
Makhan Murgh Wala (Butter Chicken)      Origin: India	Mambá (Spicy Peanut Butter)      Origin: Dominican Republic	Marigold Custard      Origin: Britain
Makhni Curry Sauce      Origin: India	Mambazha Pulissery      Origin: India	Marinade Verte (Green Seasoning)      Origin: Sint Maarten
Makubi      Origin: Tanzania	Mamoul      Origin: North Africa	Marinade Verte (Green Seasoning)      Origin: Saint Barthelemy
Mal Pua (Coconut Pancakes)      Origin: India	Mancarra with Citi (Chicken with Peanuts and Palm Oil)      Origin: Guinea-Bissau	Marinade Verte (Green Seasoning)      Origin: Saint-Martin
Malabar Chicken Biryani      Origin: India	Manchester Tart      Origin: England	Marinated Tofu Skewers      Origin: Britain
Malabar Peralan (Malabar Fish Roast)      Origin: India	Mandas      Origin: India	Marmalade-glazed Turnips      Origin: American
Malabi Milk Pudding with Rose Water      Origin: Israel	Mandas of Cucumber      Origin: India	Marmorkuchen (German Marble Cake)      Origin: Germany
Malagasy Coconut and Vanilla Rice      Origin: Madagascar	Mandas of Red Pumpkin      Origin: India	Marrakech Vegetable Curry      Origin: Morocco
Malagasy Vanilla Chicken Curry      Origin: Madagascar	Mandelbroit (Mandel Bread)      Origin: Jewish	Marrons Glacés (Candied Chestnuts)      Origin: France
Malai Curry Sauce      Origin: India	Mandelplaettchen (Almond Pretzels)      Origin: Germany	Marrow and Orange Cake with Cashew Butter      Origin: Britain
Malai Kofta with Spicy Gravy      Origin: India	Mandelskorpor (Almond Rusks)      Origin: Denmark	Martinsgans (St Martin's Goose)      Origin: Switzerland
Malay Chicken Curry with White Pumpkin      Origin: Anglo-Indian	Mandelspritzgebäck (German Almond Christmas Biscuits)      Origin: Germany	Martinsgans (St Martin's Goose)      Origin: Vatican City
Malay Chicken Kurma      Origin: Malaysia	Mangai Palakottai Kuzhambu (Raw Mango Jackfruit Seed Curry)      Origin: India
Malaysian Beriani      Origin: Malaysia	Mangalorean Prawn Sukka      Origin: India

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