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 4134 recipes in total:

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Rasmalai      Origin: India	Ricciarelli (Sienese Christmas Biscuits)      Origin: Italy	Roasted fish with Eluit el Tuu      Origin: Palau
Raspberry and White Chocolate Tray Bake      Origin: Britain	Rice and Peas      Origin: Jamaica	Roasted Hazelnuts      Origin: Britain
Raspberry Jam Shortbreads      Origin: Britain	Rice and Peas      Origin: Saint Kitts	Roasted Maize      Origin: Nigeria
Ratafia Biscuits      Origin: Scotland	Rice and Sesame Seed Soup      Origin: Sierra Leone	Robinson      Origin: Martinique
Ravitoto sy Voanjo (Cassava Leaves with Peanuts)      Origin: Madagascar	Rice Cakes      Origin: Federated States Micronesia	Rochers Congolaise (Congolese Rock Cakes)      Origin: Congo
Raw Peanut Rougail      Origin: Madagascar	Rice Flummery      Origin: Britain	Rocoto Rellenos (Stuffed Rocoto Chillies)      Origin: Peru
Raw Seaweed Salad      Origin: Fusion	Rice Krispies Easter Eggs      Origin: American	Rogan Josh Masala      Origin: Britain
Red Chicken Mole      Origin: Mexico	Rice Paper Wrappers      Origin: Vietnam	Roman Gnocchi      Origin: Britain
Red Clover and Almond Biscuits      Origin: Britain	Rice Pudding Muffins (Rice Pudding Muffins)      Origin: Britain	Roof Tile Crackers      Origin: Britain
Red Curry Cambogee with Meat      Origin: Cambodia	Rice Pudding Pasty      Origin: England	Rooibos Poached Pears      Origin: South Africa
Red Curry Dipping Sauce      Origin: Thailand	Rice Pudding with Meadowsweet and Compote of Wild Cherries      Origin: Britain	Rose and Pistachio Tres Leches      Origin: Fusion
Red Curry Risotto with Prawns      Origin: Fusion	Rice Sticks with Beef in Black Bean Sauce      Origin: China	Rose Petal Drop Scones      Origin: Britain
Red snapper with Coconut Curry Sauce      Origin: Kiribati	Rice with Oil      Origin: Zambia	Rosee (Rose Pudding)      Origin: England
Red-red with Spiced Plantains      Origin: Ghana	Rich and Dark Christmas Cake      Origin: Britain	Roulade Sévigné (Sévigné Roulade)      Origin: France
Redbush Stewed Beef and Potatoes      Origin: South Africa	Rich Chocolate Cake      Origin: Britain	Rourou Balls      Origin: Fiji
Redcurrant Cobbler      Origin: America	Rich Fruit Cake      Origin: Britain	Royal Beef Biryani      Origin: India
Redcurrant Muffins      Origin: Britain	Rich Manx Bunloaf      Origin: Manx	Ruggata (Almond Barley Water Cordial)      Origin: Malta
Reform Cake with Almonds      Origin: Serbia	Ris à l'Amande (Danish Almond Rice Pudding)      Origin: Denmark	Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei
Relajo (Salvadorean Red Chilli Sauce)      Origin: El Salvador	Risgrynsgröt (Swedish Rice Pudding)      Origin: Sweden	Rukau      Origin: Cook Islands
Rendang Curry Paste      Origin: Fusion	Riskrem (Rice Cream)      Origin: Norway	Rukau      Origin: Tuvalu
Rendang Daging (Malaysian Beef Rendang)      Origin: Malaysia	Risotto alla Arancia (Risotto with Orange)      Origin: Italy	Rukau      Origin: Tokelau
Rendang Fish Curry      Origin: Fusion	Riz au Gras (Ivorian Fat Rice)      Origin: Cote dIvoire	Rum and Chocolate Cupcakes      Origin: Britain
Resalsike (Royal Fruit Stew)      Origin: England	Riz au Gras Ivorienne (Ivorian Fat Rice)      Origin: Cote dIvoire	Rum And Coconut Bread Pudding      Origin: Cayman Islands
Resmolle      Origin: England	Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk)      Origin: Comoros	Rum Balls      Origin: Aruba
Restaurant-style Butter Chicken      Origin: India	Riz au lait et caramel beurre salé (Rice pudding and salted butter caramel)      Origin: Senegal	Rum Raisin Cheesecake      Origin: Britain
Restaurant-style Monkfish Curry      Origin: Britain	Riz aux Oignons (Rice with Onions)      Origin: Congo	Russian Sauce      Origin: Britain
Rhiwbob wedi Piclo (Pickled Rhubarb)      Origin: Welsh	Riz Jollof du Niger (Niger-style Jollof Rice)      Origin: Niger	Rwandan Beef Stew      Origin: Rwanda
Rhubarb and Apple Crumble with Toasted Nuts      Origin: Britain	Roast Chestnuts      Origin: Britain	Rwlâd Bara Lawr (Laverbread Roulade)      Origin: Welsh
Rhubarb and Elderflower Cake      Origin: Britain	Roast Lamb with Pesto Stuffing      Origin: Britain	Rygh in sauce (Ruffe in Sauce)      Origin: England
Rhubarb and Ginger Crumble      Origin: Italy	Roast Pheasant with Cobnut Butter      Origin: Britain	Rys (Rice)      Origin: England
Rhubarb and Walnut Muffins      Origin: American	Roast Potato Gnocchi      Origin: Britain	Ryse of Flesh (Rice Accompaniment)      Origin: England
Rhubarb Crumble      Origin: Britain	Roast Quince Fool with Madeira      Origin: South Africa	Saagwala Murg (Chicken Saagwala)      Origin: India
Rhubarb-Pecan Muffins      Origin: Britain	Roast Vegetables      Origin: England
Ribnoye Kharcho (Salmon and Walnut Soup)      Origin: Georgia	Roasted breadfruit and smoked herring      Origin: Saint Lucia

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