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 3912 recipes in total:

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Nkatenkwan (Ghanaian Peanut Soup)      Origin: Ghana	Nyponsoppa (Wild Rosehip Soup)      Origin: Sweden	Orange and Walnut Blintzes      Origin: American
Nnam Owondo      Origin: Cameroon	Oarweed Chips      Origin: Britain	Orange Bergamot Nuts      Origin: American
No Bake Cheesecake      Origin: Britain	Oat Mittai with Fruit and Nuts      Origin: India	Orange Crumble Mince Pies      Origin: Britain
No Crust Easter Pie      Origin: American	Oatmeal Bilberry Bread      Origin: Northern Ireland	Orange Mincemeat      Origin: Britain
No-bake Peanut Butter Flapjack      Origin: Britain	Oatmeal Posset      Origin: Scotland	Orange Olive Oil Cake      Origin: Fusion
Nom Banh Chok      Origin: Cambodia	Obe Ata (Nigerian Pepper Soup)      Origin: Nigeria	Orange Walnut Muffins      Origin: British
Non-alcoholic Glögg      Origin: Sweden	Obe Eja Dindin (Fried Fish Stew)      Origin: Nigeria	Oranges in Syrup      Origin: Britain
Noodle Curry Paste      Origin: Laos	Obe Eja Tutu (Fresh Fish Stew)      Origin: Nigeria	Orecchiette with Mushroom Sauce      Origin: Italy
Nori-wrapped Mochiko Chicken      Origin: Hawaii	Ocopa de Camarones (Prawn Ocopa)      Origin: Peru	Orehnjaca (Walnut Roll)      Origin: Croatia
Normandy Cheesecake      Origin: Britain	Octopus Curry      Origin: Seychelles	Orenau wedi Llenwi (Stuffed Oranges)      Origin: Welsh
North Indian Garam Masala      Origin: India	Ofio Drink (Tiger Nut Drink)      Origin: Nigeria	Oriental Chicken with Broccoli      Origin: Fusion
North-Africa Style Breast of Lamb      Origin: Fusion	Ogbono Soup      Origin: Nigeria	Orikhova Masa (Walnut Filling)      Origin: Georgia
Noteye (Nutty)      Origin: England	Ogbono Soup with Ugwu      Origin: Nigeria	Orugli Vesak (Lemony Sponge Cake Dessert)      Origin: Croatia
Nougat d'Arachide (Peanut Nougat)      Origin: Togo	Ogbono Soup with Waterleaf      Origin: Nigeria	Otak-otak (Spicy Grilled Nyonya Fish Cakes)      Origin: Malaysia
Nougat de Montélimar      Origin: France	Ohn Htamin (Burmese Coconut Rice)      Origin: Myanmar	Ottogi Karē (Ottogi Curry)      Origin: Korea
Nougat Glacé (Iced Nougat)      Origin: France	Ohn-No Khaukswe (Coconut Noodles)      Origin: Myanmar	Oude Sauce      Origin: Britain
Nougat Traditionelle (Traditional Nougat)      Origin: France	Oil-based Flapjacks      Origin: Britain	Overnight Oats      Origin: Britain
Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)      Origin: England	Oka Popo (Samoan Raw Fish)      Origin: Samoa	Ox-heart Black Curry      Origin: Sri Lanka
Nuernberger Rostbratwuerste (Nuremberg Grilled Sausage)      Origin: Germany	Oka Popo (Samoan Raw Fish)      Origin: American Samoa	Oxeye Daisy Chopsuey      Origin: Fusion
Num Banh Choc (Rice Noodle Fish Soup)      Origin: Cambodia	Okok (Eru Leaf Stew)      Origin: Cameroon	Oxeye Daisy Filo Rolls      Origin: Fusion
Nước Cốt Dừa (Coconut Milk Sauce)      Origin: Vietnam	Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria	Oxeye Daisy Pesto      Origin: Britain
Nusszopf (German Nut Braid with Marzipan)      Origin: Namibia	Okra Relish      Origin: Tanzania	Oxford Sausages      Origin: England
Nut-topped Sticky Toffee Pudding      Origin: Britain	Olan      Origin: India	Pâté Nadolig (Christmas Pâté)      Origin: Welsh
Nutella Swirl Banana Muffins      Origin: Britain	Old Bay Seasoning Mix      Origin: American	Pâtes 'Teuf-Teuf' (Pasta 'Teuf-Teuf')      Origin: Mali
Nutty Fridge Cake      Origin: American	Old Fashioned Carrot Pudding      Origin: Britain	Pão de mel (Honey Loaf)      Origin: Mozambique
Nutty Moroccan Couscous      Origin: Morocco	Olio di Peperoncino (Chilli Oil)      Origin: Italy	Pè Thee Thoke (String Bean Salad)      Origin: Myanmar
Nutty Rice Burgers      Origin: Britain	Oluwombo      Origin: Uganda	Pèpè Soup du Cameroun (Cameroonian Pepper Soup)      Origin: Cameroon
Nyaba      Origin: Sudan	Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet)      Origin: Namibia	Paalag Gosht (Mughlai Lamb with Spinach)      Origin: India
Nyeleng (Beef and Peanut Gumbo)      Origin: Senegal	Oman Baharat      Origin: Oman	Pacific-style Coconut Rice      Origin: Kiribati
Nyembwe Sauce      Origin: Gabon	Ombidi (Namibian Spinach Stew)      Origin: Namibia	Pacific-style Coconut Rice      Origin: Hawaii
Nyete Greens with Peanut Butter      Origin: South Sudan	Onion Sauce      Origin: Britain	Pad Gra Prow (Holy Basil Beef)      Origin: Thailand
Nyona Penang Assam Laska      Origin: Malaysia	Opor Ayam (Java Chicken Curry)      Origin: Indonesia	Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand
Nyonya Curry Paste      Origin: Singapore	Opor Ayam Jawa (Javanese Coconut Curry Chicke)      Origin: Indonesia
Nyonya-style Curry with Eggs      Origin: Malaysia	Orange and Pomegranate Cake      Origin: Britain

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