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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Quarktorte mit Agar-agar (No-bake Quark Cheesecake with Agar-agar)      Origin: Switzerland	Raw Peanut Rougail      Origin: Madagascar	Rice Krispies Easter Eggs      Origin: American
Quatre Epices      Origin: France	Raw Seaweed Salad      Origin: Fusion	Rice Paper Wrappers      Origin: Vietnam
Qubbajt (Maltese Nougat)      Origin: Malta	Red Chicken Mole      Origin: Mexico	Rice Pudding Muffins (Rice Pudding Muffins)      Origin: Britain
Queen of Oude Sauce      Origin: Britain	Red Clover and Almond Biscuits      Origin: Britain	Rice Pudding Pasty      Origin: England
Queijada de Coco (Baked Coconut Custard)      Origin: Cape Verde	Red Curry Cambogee with Meat      Origin: Cambodia	Rice Pudding with Meadowsweet and Compote of Wild Cherries      Origin: Britain
Queijadinhas Crioulas (Creole Cheesecakes)      Origin: Cape Verde	Red Curry Dipping Sauce      Origin: Thailand	Rice Sticks with Beef in Black Bean Sauce      Origin: China
Queki Biscuits      Origin: Panama	Red Curry Risotto with Prawns      Origin: Fusion	Rice with Oil      Origin: Zambia
Quemadmodum Sinapis Facias (How to Make Mustard)      Origin: Roman	Red snapper with Coconut Curry Sauce      Origin: Kiribati	Rich and Dark Christmas Cake      Origin: Britain
Queque de Zanahoria (Chilean Carrot Cake)      Origin: Chile	Red-red with Spiced Plantains      Origin: Ghana	Rich Chocolate Cake      Origin: Britain
Quiche au thon et légumes (Tuna and Vegetable Quiche)      Origin: Saint Pierre	Redbush Stewed Beef and Potatoes      Origin: South Africa	Rich Fruit Cake      Origin: Britain
Quiche Dent-de-Lion (Swiss Dandelion Quiche)      Origin: Switzerland	Redcurrant Cobbler      Origin: America	Rich Manx Bunloaf      Origin: Manx
Quick-as-a-Bunny Easter Egg Nests      Origin: American	Redcurrant Muffins      Origin: Britain	Ris à l'Amande (Danish Almond Rice Pudding)      Origin: Denmark
Quince and Chestnut Crumble Cake      Origin: Britain	Reform Cake with Almonds      Origin: Serbia	Risgrynsgröt (Swedish Rice Pudding)      Origin: Sweden
Quizaca (Cassava Leaf Stew)      Origin: Angola	Rendang Curry Paste      Origin: Fusion	Riskrem (Rice Cream)      Origin: Norway
Qumbe (Coconut Squares)      Origin: Somalia	Rendang Daging (Malaysian Beef Rendang)      Origin: Malaysia	Risotto alla Arancia (Risotto with Orange)      Origin: Italy
Rüeblitorte (Swiss Carrot Cake)      Origin: Switzerland	Rendang Fish Curry      Origin: Fusion	Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk)      Origin: Comoros
Rad Na Moo (Pork with Noodles in Gravy)      Origin: Thailand	Resalsike (Royal Fruit Stew)      Origin: England	Riz au lait et caramel beurre salé (Rice pudding and salted butter caramel)      Origin: Senegal
Ragi Rava Ladoo      Origin: India	Resmolle      Origin: England	Riz Jollof du Niger (Niger-style Jollof Rice)      Origin: Niger
Ragoût aux épinards (Spinach Stew)      Origin: Central African Republic	Restaurant-style Butter Chicken      Origin: India	Roast Chestnuts      Origin: Britain
Ragoût de Chévre au Riz (Goat Stew with Rice)      Origin: DR-Congo	Restaurant-style Monkfish Curry      Origin: Britain	Roast Lamb with Pesto Stuffing      Origin: Britain
Ragu alla Bolognese (Traditional Bolognese Sauce)      Origin: Italy	Rhiwbob wedi Piclo (Pickled Rhubarb)      Origin: Welsh	Roast Pheasant with Cobnut Butter      Origin: Britain
Raj Beef Curry      Origin: Anglo-Indian	Rhubarb and Apple Crumble with Toasted Nuts      Origin: Britain	Roast Potato Gnocchi      Origin: Britain
Rangeenak (Persian Date Dessert)      Origin: Iran	Rhubarb and Elderflower Cake      Origin: Britain	Roast Quince Fool with Madeira      Origin: South Africa
Rapa Nui Dumplings      Origin: Easter Island	Rhubarb and Ginger Crumble      Origin: Italy	Roast Vegetables      Origin: England
Rapeseed and Peanut Butter Cupcakes      Origin: British	Rhubarb and Walnut Muffins      Origin: American	Roasted breadfruit and smoked herring      Origin: Saint Lucia
Ras el hanout      Origin: North Africa	Rhubarb Crumble      Origin: Britain	Roasted fish with Eluit el Tuu      Origin: Palau
Ras Malai      Origin: India	Rhubarb-Pecan Muffins      Origin: Britain	Roasted Hazelnuts      Origin: Britain
Rasabali      Origin: India	Ribnoye Kharcho (Salmon and Walnut Soup)      Origin: Georgia	Robinson      Origin: Martinique
Rasam      Origin: Southern India	Ricciarelli (Sienese Christmas Biscuits)      Origin: Italy	Rochers Congolaise (Congolese Rock Cakes)      Origin: Congo
Rasmalai      Origin: India	Rice and Peas      Origin: Jamaica	Rocoto Rellenos (Stuffed Rocoto Chillies)      Origin: Peru
Raspberry and White Chocolate Tray Bake      Origin: Britain	Rice and Peas      Origin: Saint Kitts	Rogan Josh Masala      Origin: Britain
Raspberry Jam Shortbreads      Origin: Britain	Rice and Sesame Seed Soup      Origin: Sierra Leone	Roman Gnocchi      Origin: Britain
Ratafia Biscuits      Origin: Scotland	Rice Cakes      Origin: Federated States Micronesia
Ravitoto sy Voanjo (Cassava Leaves with Peanuts)      Origin: Madagascar	Rice Flummery      Origin: Britain

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