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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Pad See Ew (Stir-fried Pork with Noodles and Broccoli)      Origin: Thailand	Pane della colomba di Pasqua (Italian Easter Dove Bread)      Origin: Italy	Parsley Pesto      Origin: Saint Pierre
Pad Thai      Origin: Thailand	Paneer Butter Masala      Origin: India	Parsnip and Apples      Origin: Ireland
Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Paneer Capsicum Curry      Origin: India	Parthade Curry      Origin: India
Padipe Saasmi (Utupi-style Red Amaranth Leaf Curry)      Origin: India	Paneer Kofta      Origin: India	Party Cupcakes      Origin: Britain
Pado'lalo' (Spicy coconut Aubergine)      Origin: Guam	Paneer Korma      Origin: Britain	Pasanda Sauce      Origin: Britain
Pado'lalo' (Spicy coconut Aubergine)      Origin: Northern Mariana Islands	Paneer Lababdar      Origin: India	Pashka      Origin: Russia
Pahua au curry (Curried Pahua)      Origin: Tahiti	Paneer Lababdar      Origin: India	Pasilla Mole      Origin: Britain
Pahua Taioro      Origin: Tahiti	Paneer Makhani      Origin: India	Paska Babka (Easter Babka)      Origin: Belarus
Paifala (Pineapple and Coconut Pasties)      Origin: American Samoa	Paneer Makhanwala      Origin: India	Paska Babka (Easter Babka)      Origin: Russia
Pakistani Chicken Biryani      Origin: Pakistan	Paneer Maza (Chilli Paneer)      Origin: India	Paska Babka (Easter Babka)      Origin: Ukraine
Palandi      Origin: Sri Lanka	Paneer Pasanda      Origin: India	Paska Bobka (Polish Easter Bread)      Origin: Poland
Palandy      Origin: Sri Lanka	Paneer Sukka      Origin: India	Paskalya �°C7;öreği (Turkish Easter Bread)      Origin: Turkey
Palauan Fish Soup      Origin: Palau	Paneer Tikka Masala      Origin: India	Paskha (Russian Easter Cheesecake)      Origin: Russia
Palaver 'Sauce'      Origin: West Africa	Panettone      Origin: Italy	Passatelli in Brodo (Passatelli in Broth)      Origin: Italy
Palaver Chicken      Origin: Ghana	Panforte      Origin: Italy	Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino
Palm Soup Base #2      Origin: Liberia	Pangiallo romano (Roman Christmas Cake)      Origin: Italy	Passion Cake      Origin: Britain
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Solomon Islands	Pangiallo romano (Roman Christmas Cake)      Origin: Vatican City	Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies)      Origin: Welsh
Palusami      Origin: Fiji	Pani Popo (Bread Rolls Cooked in Coconut Milk)      Origin: Samoa	Pastai Briwgig Eidion a Nionod (Leek and Caerphilly Cheese Crumble Tart)      Origin: Welsh
Palusami (Coconut Cream and Tinned Meat in Taro Leaves)      Origin: Nauru	Pani Popo (Bread Rolls Cooked in Coconut Milk)      Origin: American Samoa	Pastai Cig Llo (Veal Pie)      Origin: Welsh
Palusami      Origin: Samoa	Panjeeri (Nuts, Seeds and Tree Sap Snack)      Origin: Pakistan	Pastai Cig oen Cymraeg a Phwmpen (Welsh Lamb and Marrow Pie)      Origin: Welsh
Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Samoa	Panjiri      Origin: India	Pastai Cwnhingen (Rabbit Pie)      Origin: Welsh
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Tuvalu	Pansotti di Rapallo (Pansotti with Walnut Sauce)      Origin: Italy	Pastai Ystumllwynarth (Oystermouth Pie)      Origin: Welsh
Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Tuvalu	Pão de Cacau (Chocolate Loaf)      Origin: Sao Tome	Pastel De Choclo (Corn Pudding)      Origin: Argentina
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Kiribati	Pão Doce      Origin: Sao Tome	Pašticada (Croatian Beef Stew)      Origin: Croatia
Palusami      Origin: American Samoa	Papaya and Orange Soup      Origin: Anguilla	Pastiera Napoletana (Naples Easter Cakes)      Origin: Italy
Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Wallis Futuna	Papaya Chicken and Coconut Milk      Origin: Solomon Islands	Pastilla (Moroccan Meat Pie)      Origin: Morocco
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Marshall Islands	Papaya Pudding      Origin: Aruba	Pastilla au Poulet (Chicklen Pastilla)      Origin: Morocco
Pamplona de Puerco (Barbecued Stuffed, Rolled Pork)      Origin: Uruguay	Papeeta Kari (Green Papaya Curry)      Origin: India	Patiala Chicken Curry      Origin: India
Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa	Papuan Banana Cake      Origin: Papua New Guinea	Patina Cotidiana II (Everyday Casserole II)      Origin: Roman
Pan Haggis      Origin: Scotland	Papuan Banana Cake      Origin: Papua	Patina Versatilis (Upside-down Dish)      Origin: Roman
Pan Puddings      Origin: Scotland	Paradise Cake      Origin: Scotland	Patina Versatilis Vice Dulci (Nut Custard Turnover)      Origin: Roman
Pan-fried Megrim Sole with Creamed Spinach      Origin: Britain	Paradise Slice      Origin: Scotland	Patinam Apicianam (Apician Casserole)      Origin: Roman
Pan-fried Turbot with Summer Truffle Sauce      Origin: Britain	Parcha Bozbash (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia
Panang Curry Paste      Origin: Thailand	Parmentier de Canard (Duck Parmentier)      Origin: France

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