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 4553 recipes in total:

Page 31 of 46

Pan-fried Turbot with Summer Truffle Sauce      Origin: Britain	Papuan Banana Cake      Origin: Papua New Guinea	Pašticada (Croatian Beef Stew)      Origin: Croatia
Panang Curry Paste      Origin: Thailand	Paradise Cake      Origin: Scotland	Pastiera Napoletana (Naples Easter Cakes)      Origin: Italy
Pane della colomba di Pasqua (Italian Easter Dove Bread)      Origin: Italy	Paradise Slice      Origin: Scotland	Pastilla (Moroccan Meat Pie)      Origin: Morocco
Paneer Butter Masala      Origin: India	Parcha Bozbash (Lamb Soup with Chestnuts and Quince)      Origin: Armenia	Pastilla au Poulet (Chicklen Pastilla)      Origin: Morocco
Paneer Capsicum Curry      Origin: India	Parcha Bozbash II (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia	Patiala Chicken Curry      Origin: India
Paneer Kofta      Origin: India	Parmentier de Canard (Duck Parmentier)      Origin: France	Patina Cotidiana II (Everyday Casserole II)      Origin: Roman
Paneer Korma      Origin: Britain	Parsley Pesto      Origin: Saint Pierre	Patina Versatilis (Upside-down Dish)      Origin: Roman
Paneer Lababdar      Origin: India	Parsnip and Apples      Origin: Ireland	Patina Versatilis Vice Dulci (Nut Custard Turnover)      Origin: Roman
Paneer Lababdar      Origin: India	Parthade Curry      Origin: India	Patinam Apicianam (Apician Casserole)      Origin: Roman
Paneer Makhani      Origin: India	Party Cupcakes      Origin: Britain	Patinam ex Lacte (Milk Casserole)      Origin: Roman
Paneer Makhanwala      Origin: India	Pasanda Sauce      Origin: Britain	Patka sa kiselim kupusom (Duck with Sauerkraut)      Origin: Croatia
Paneer Maza (Chilli Paneer)      Origin: India	Pashka      Origin: Russia	Pau-Pau Chatni (Papaya Chutney)      Origin: Seychelles
Paneer Pasanda      Origin: India	Pasilla Mole      Origin: Britain	Pav Bhaji Masala      Origin: India
Paneer Sukka      Origin: India	Paska Babka (Easter Babka)      Origin: Belarus	Payn Ragonn      Origin: England
Paneer Tikka Masala      Origin: India	Paska Babka (Easter Babka)      Origin: Russia	Pe Htamin (Lentil Rice)      Origin: Myanmar
Panettone      Origin: Italy	Paska Babka (Easter Babka)      Origin: Ukraine	Pe Kyar Zan Thoke (Glass Noodle Salad)      Origin: Myanmar
Panforte      Origin: Italy	Paska Bobka (Polish Easter Bread)      Origin: Poland	Peaches with Creamy Mascarpone Filling      Origin: Britain
Panforte II      Origin: Italy	Paskalya Çöreği (Turkish Easter Bread)      Origin: Turkey	Peanut and Chicken Kebabs      Origin: Britain
Pangiallo romano (Roman Christmas Cake)      Origin: Italy	Paskha (Russian Easter Cheesecake)      Origin: Russia	Peanut and Greens Soup      Origin: African Fusion
Pangiallo romano (Roman Christmas Cake)      Origin: Vatican City	Passatelli in Brodo (Passatelli in Broth)      Origin: Italy	Peanut Brittle      Origin: Britain
Pani Popo (Bread Rolls Cooked in Coconut Milk)      Origin: American Samoa	Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino	Peanut Butter Cheesecake      Origin: Britain
Pani Popo (Bread Rolls Cooked in Coconut Milk)      Origin: Samoa	Passion Cake      Origin: Britain	Peanut Butter Fudge Sauce      Origin: British
Panjeeri (Nuts, Seeds and Tree Sap Snack)      Origin: Pakistan	Passover Banana Sponge Cake      Origin: Jewish	Peanut Butter Smoothie      Origin: American
Panjiri      Origin: India	Passover Matzoh Pudding      Origin: Jewish	Peanut Butter Toffee      Origin: American
Pansotti di Rapallo (Pansotti with Walnut Sauce)      Origin: Italy	Pasta with Pumpkin and Sausage      Origin: American	Peanut Butter Waffles      Origin: American
Pão de Cacau (Chocolate Loaf)      Origin: Sao Tome	Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies)      Origin: Welsh	Peanut Chicken Curry      Origin: Fusion
Pão Doce      Origin: Sao Tome	Pastai Briwgig Eidion a Nionod (Leek and Caerphilly Cheese Crumble Tart)      Origin: Welsh	Peanut Clusters      Origin: Britain
Papaia wedi Piclo (Pickled Papaya)      Origin: Welsh	Pastai Cig Llo (Veal Pie)      Origin: Welsh	Peanut Cookies      Origin: Britain
Papas de Mandioca (Cassava Porridge)      Origin: Mozambique	Pastai Cig oen Cymraeg a Phwmpen (Welsh Lamb and Marrow Pie)      Origin: Welsh	Peanut Macaroons      Origin: Sudan-a
Papaya and Orange Soup      Origin: Anguilla	Pastai Cwnhingen (Rabbit Pie)      Origin: Welsh	Peanut Nougat      Origin: Rwanda
Papaya Chicken and Coconut Milk      Origin: Solomon Islands	Pastai Ystumllwynarth (Oystermouth Pie)      Origin: Welsh	Peanut Rougail      Origin: Mauritius
Papaya Pudding      Origin: Aruba	Paste for crackling crust      Origin: British	Peanut Soup      Origin: West Africa
Papeeta Kari (Green Papaya Curry)      Origin: India	Paste of Nouie      Origin: British
Papuan Banana Cake      Origin: Papua	Pastel De Choclo (Corn Pudding)      Origin: Argentina

Page 31 of 46