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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Microwave Peanut Chicken with Noodles      Origin: Britain	Mkate wa Ufuta (Zanzibar Sesame Bread)      Origin: Tanzania	Montserratian Fisherman's Stew      Origin: Montserrat
Microwave Prawn Gumbo      Origin: Britain	Mkatra Foutra (Comoran Yeasted Bread)      Origin: Comoros	Montserratian Jerk Seasoning      Origin: Montserrat
Microwave Strawberry and Pistachio Shortcake      Origin: Britain	Mkatra Siniya (Comorian Tray Cake)      Origin: Comoros	Moo Shu Pork      Origin: China
Microwave Waldorf Chicken Salad      Origin: Britain	Mkhwani with Groundnut Flour      Origin: Malawi	Mooli and Garlic Beef with Pine Nuts      Origin: Australia
Milanese Sauce      Origin: France	Moambé Stew      Origin: Congo	Moqueca de Camarão (Prawn Stew)      Origin: Angola
Milk Cake      Origin: India	Moana-Roa Mahimahi      Origin: Cook Islands	Moqueca de Peixe (Braised Whole Fish)      Origin: Guinea-Bissau
Milkless Vanilla Ice-cream      Origin: Britain	Mocha Fudge      Origin: Britain	Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)      Origin: Brazil
Mimini (Grouper and Cassava Stew)      Origin: Mozambique	Mochi Doughnuts      Origin: Hawaii	Mor Kulambu      Origin: India
Mince Pie Tiffin Bites      Origin: Britain	Moelleux au Chocolat Amande (Chocolate Cake with Almond Topping)      Origin: Cameroon	Morel Mattar Masala      Origin: Fusion
Mincemat, Macadamia and Cranberry Biscotti      Origin: Fusion	Moh Let Saung (Coconut Milk with Sago)      Origin: Myanmar	Morels with Yellow Bell Peppers      Origin: Britain
Mincemeat Baklava      Origin: Fusion	Moina Tai (Coconut Cream Sauce)      Origin: Cook Islands	Morning Glory Muffins      Origin: New Zealand
Mincemeat Baklava Rolls      Origin: Fusion	Molasses Refrigerator Muffins      Origin: American	Moro de guandules con coco (Christmas Rice and Pigeon Peas)      Origin: Dominican Republic
Mincemeat Blondies      Origin: Fusion	Mole Negro      Origin: Mexico	Moroccan Almond Stuffing      Origin: Morocco
Mincemeat Christmas Cake      Origin: Britain	Mole-style Sweet Potato Chili      Origin: American	Moroccan Braised Lamb      Origin: Morocco
Mincemeat Croissants      Origin: Britain	Molho peri-peri moçambicano (Mozambican peri-peri sauce)      Origin: Mozambique	Moroccan Haroseth      Origin: Morocco
Mincemeat Eccles Cakes II      Origin: Britain	Mollag (Manx Christmas Haggis)      Origin: Manx	Moroccan Harost Balls with Dates, Sultanas and Nuts      Origin: Morocco
Mincemeat Pie      Origin: American	Mologathanni Soup      Origin: Sri Lanka	Moroccan Lamb Couscous      Origin: Morocco
Mincemeat Strudel with a Medieval Twist      Origin: Britain	Moloukhia (Jute Leaf Stew)      Origin: Niger	Moroccan Rice Pudding      Origin: Morocco
Mincemeat Tart      Origin: Britain	Mombasa Pumpkin Dessert      Origin: Kenya	Moroccan Spiced Olives      Origin: Morocco
Mincemeat, Clementine and Almond Cake      Origin: Britain	Mongos (Mung Bean Soup with Chorizo and Squash)      Origin: Philippines	Morogo with Butternut Squash      Origin: Botswana
Mincepies      Origin: Britain	Monkfish Choo Chee Curry      Origin: Britain	Morree (Mulberries)      Origin: England
Mines Frites      Origin: Mauritius	Monkfish Pasanda      Origin: Britain	Mortarolo      Origin: Italy
Mini Mincemeat and Cranberry Loaves      Origin: Britain	Monkfish Skewers with Coconut and Coriander      Origin: Britain	Mortis (Chicken Paté)      Origin: Britain
Mini Victoria Sandwiches      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: French Guiana	Mortrews Blank (Meat in White Sauce)      Origin: England
Miodownik (Polish Honey Bread)      Origin: Poland	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint Barthelemy	Mortrews of Fysche (Mortar-paste of Fish)      Origin: England
Mispelkuchen mit Ingwer (Gingered Medlar Chocolate Cake)      Origin: Austria	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint-Martin	Mother's Day Simnel Cupcakes      Origin: Britain
Mistura de especiarias (Portuguese Spice Mix)      Origin: Portugal	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Guadeloupe	Mother-in-law Masala      Origin: South Africa
Miti Hue (Fermented Coconut Sauce)      Origin: Tahiti	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Martinique	Mousakkas (Cypriot Moussaka)      Origin: Cyprus
Mixed Spice      Origin: Britain	Mont Blanc Cupcakes      Origin: Britain	Mousse à la noix de coco et coulis de mangue (Coconut Mousse and Mango Coulis)      Origin: Senegal
Mixed Wild Mushroom Soup      Origin: Britain	Mont Blancs      Origin: France	Mouton à l'Arachide (Lamb with Peanuts)      Origin: Benin
Mixtura cum amygdalinam et sesamae (Almond, Seame and Herb Purée)      Origin: Roman	Montrose Cakes      Origin: Scotland	Moyo de Poulet Fume (Moyo of Smoked Chicken)      Origin: Benin
Mixtura cum Nucibus (Hazelnuts with Herb Purée)      Origin: Roman	Montserratian Bread Pudding      Origin: Montserrat	Mozambique Peri-Peri      Origin: Mozambique
Mixtura cum Nucleis Pineis (Pine Nut, Cheese and Herb Pâté)      Origin: Roman	Montserratian Coconut Curry Chicken      Origin: Montserrat
Miyan Kuka II (Baobab Leaf Soup II)      Origin: Nigeria	Montserratian Corn Soup      Origin: Montserrat

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