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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Pit Pit in Coconut Cream      Origin: Wallis Futuna	Poisson aux Coco (Coconut Fish)      Origin: Tanzania	Pork and Yam Pepper Soup      Origin: Nigeria
Pit Pit in Coconut Cream      Origin: Society Islands	Poisson Capitaine en Feuille de Bananaier (White Grouper in Banana Leaves)      Origin: Burkina Faso	Pork Lo Mein      Origin: China
Pit Pit in Coconut Cream      Origin: Marshall Islands	Poisson Cru (Tahitian Raw Fish Salad)      Origin: Tahiti	Pork Sparerib Soup      Origin: Fusion
Pit Pit in Coconut Cream      Origin: Marquesas Islands	Poisson Cru (Wallisian Raw Fish Salad)      Origin: Wallis Futuna	Port of Spain Crabs and Dumplings      Origin: Trinidad
Pitcairn Islands Chicken Curry      Origin: Pitcairn Islands	Poisson Farci à la Saint-Louisienne (Stuffed Fish, in the Manner of St Louis)      Origin: Senegal	Potage Congolaise (Congolese Soup)      Origin: Congo
Pitcaithly Bannocks      Origin: Scotland	Poisson Yassa (Fish Yassa)      Origin: Senegal	Potage Fene Boiles (A Broad Bean Pudding)      Origin: England
Pittu      Origin: Sri Lanka	Poisson Yassa Mauritanienne (Mauritanian Fish Yassa)      Origin: Mauritania	Potage of Rice      Origin: England
Pizza Rustica (Italian Easter Ham Pie)      Origin: Ghana	Poissons en sauce aux arachides (Fish in Groundnut Sauce)      Origin: Gabon	Potato and Broccoli Gratin with Goat's Cheese      Origin: Ireland
Plain Pickled Fiddleheads      Origin: Canada	Poitrine de Porc Grillée à l'Ail (Grilled Belly Pork with Garlic)      Origin: Cote dIvoire	Potato and Mixed Wild Mushroom Bake      Origin: Britain
Plantain and Coconut Soup      Origin: Uganda	Poke      Origin: Cook Islands	Potato and Onion Flan      Origin: Ireland
Plantain Gingerbread      Origin: Liberia	Poke      Origin: Tokelau	Potato Cakes with Mango Sauce      Origin: Ireland
Plantain Pilé à la Sauce d'Arachide (Crushed Plantains with Peanut Sauce)      Origin: Cameroon	Pokerounce      Origin: England	Potato Candy      Origin: Britain
Plantains in Coconut Milk      Origin: South Africa	Pol Sambol      Origin: Sri Lanka	Potato Cream Cake      Origin: Britain
Plasas (Sierra Leonean Chicken Peanut Stew)      Origin: Sierra Leone	Polenta Cake      Origin: Britain	Potato Sweets      Origin: Ireland
Plat Tradicional Fula (Traditional Fulani Dish)      Origin: Guinea-Bissau	Polenta Cake with Himalayan Balsam Seeds (Polenta Cake with Himalayan Balsam Seed)      Origin: Britain	Potato Vegetable Kugel      Origin: Jewish
Plov S Mindalyom, Izyumom I Apelsinovoy Tsedroy (Fruit Pilaf)      Origin: Georgia	Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts)      Origin: Spain	Potato Wedges with Curry Sauce      Origin: Britain
Plum Cake      Origin: Britain	Pollo con Salsa de Cacahuetes (Chicken with Peanut Sauce)      Origin: Equatorial Guinea	Potatoes with Almonds and Cream      Origin: Britain
Plum Crumble      Origin: Britain	Pollo Mexicana (Chicken Mexicana)      Origin: Mexico	Potatoes with Mushrooms      Origin: Ireland
Plum Duff      Origin: England	Pom      Origin: Suriname	Potatoes with Pine Nuts      Origin: Ireland
Plum Muffins (Plum Muffins)      Origin: Britain	Pomegranate Lokum (Pomegranate Turkish Delight)      Origin: Turkey	Potes Llysiau â Dwmplinau (Vegetable Stew with Dumplings)      Origin: Welsh
Plum Traybake Slices      Origin: Britain	Pomegranate Molasses Glazed Carrots with Pistachios      Origin: Fusion	Potsticker Dumplings      Origin: China
Plun (Banana) Pie      Origin: Pitcairn Islands	Ponche de Creme      Origin: Trinidad	Potted Morecambe Bay Shrimps      Origin: England
Plun Pilhi (Green Banana Pilhi)      Origin: Norfolk Island	Poné de Cassave (Cassava Pone)      Origin: French Guiana	Potted Woodlice      Origin: Britain
Pó de Caril São Tomé (Sao Tomean Curry Powder)      Origin: Sao Tome	Poné de Citrouille (Pumpkin Pone)      Origin: French Guiana	Poulet à l'Arachide (Chicken with Peanuts)      Origin: Burkina Faso
Po'e      Origin: Tahiti	Poné de Citrouille (Pumpkin Pone)      Origin: Guyana	Poulet à L'Indienne (Comoran Chicken Curry)      Origin: Comoros
Po'e      Origin: Easter Island	Poo Pad Pong Curry (Thai Crab Curry Recipe)      Origin: Thailand	Poulet à la Farine de Maïs (Chicken with Maize Meal Porridge)      Origin: Togo
Pochee (Poached Eggs)      Origin: England	Poppy Seed Kolache      Origin: Croatia	Poulet à la N'Gatietro (Chicken in the Manner of N'Gatietro)      Origin: Cote dIvoire
Podin Bara Amenyn (Bread and Butter Pudding)      Origin: England	Poppyseed Kolaches      Origin: Czech	Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts)      Origin: Gabon
Podin Henlys (Helston Pudding)      Origin: England	Porcellum Coriandratum (Suckling Pig with Coriander Sauce)      Origin: Roman	Poulet au Beurre de Cacahuète (Chicken with Peanut Butter)      Origin: Senegal
Podin Nadelik (Cornish Stout and Marmalade Christmas Pudding)      Origin: Britain	Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways)      Origin: Roman	Poulet au Coco (Chicken with Coconut)      Origin: Comoros
Poha Chivda (Cabbage Chivda)      Origin: India	Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables)      Origin: Roman	Poulet au Coco Antillaise (Martinican coconut chicken)      Origin: Martinique
Pois-sucré Bollite (Boiled Tiger Nuts)      Origin: Burkina Faso	Porcellum Lasaratum (Suckling Pig Seasoned with Laser)      Origin: Roman	Poulet au Curry Réunionaise (Reunion Chicken Curry)      Origin: Reunion
Poisson au Fúmbwa (Fish with Fumbwa)      Origin: Central African Republic	Pork and Sage Kebabs      Origin: Britain
Poisson au Lait de Coco (Fish in Coconut Milk)      Origin: Cote dIvoire	Pork and Wild Food Curry      Origin: Britain

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